Korean Steamed Eggs (Gyeranjjim)

Silky, custardy Korean steamed eggs whipped with scallions and a touch of sesame oil for a fluffy 15-minute breakfast.

• 4 large eggs
• 0.75 cup water or unsalted stock
• 1 scallion, thinly sliced
• 0.5 tsp toasted sesame oil
• 0.5 tsp salt
• 1 tsp toasted sesame seeds

Method

1. Crack the eggs into a heatproof bowl and whisk until smooth.
2. Whisk in the water, salt, and half of the sliced scallion.
3. Set the bowl in a covered steamer or a wide pot with an inch of simmering water. Steam over medium-low heat for 10 minutes until just set and jiggly.
4. Drizzle with sesame oil and top with the remaining scallion and sesame seeds. Serve warm.