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February 15, 2011

Steamed Egg Pudding, not much to say...

 I am, for some reason, very tired today...  I guess I am not a young spring chicken anymore. So, I won't blah-blah much. 
 Here is very simple side dish or main depends on the degree of your hungriness. It is super quick, easy to make egg dish. This is, perhaps, one of the softest and silkiest way of enjoying the eggs, but faaaaaaaar easier than French souffle.


*****


All you need is; Two happy eggs, some wicked salted shrimps (or salt), 
egg's mommy stock, and a lonely skinny green onion.


 
Beat eggs and add chicken stock.
Moment for the emotional bonding about to happen...


 This is an optional step and I usually skip this.
Straining through the mesh removes the lumps of egg white, which creates silkier texture.


 If these baby shrimps gross you out, use salt instead.
Chop up these wicked guys very fine and add to the beaten eggs.



 Pour them in a steam proof bowl, throw some green onion if you like...


 Put water in a pot that can reach to half way to the steaming bowl.
Place a small plate on the bottom.
It will help to stabilize the bowl when the water boils rapidly.


 Cover the bowl with foil and cover the pot with lid again.
Boil for 6-8 minutes or until a knife inserted in the center comes out clean.


 Done!
 Eat carefully. 
It is HOT!


Wait a minute!
Suddenly a century old question came to my mind.
Which one came first?
A chicken or an egg?



Steamed Egg Pudding
(계란찜, Gyeran Jjim)
makes 1-2 serving


2 large eggs, well beaten
1/2 cup chicken stock
1 tsp salted shrimps, finely chopped, or pinch salt
1 green onion, chopped

Combine all the ingredients in a steam proof bowl. Cover the bowl with foil.
In a pot filled with water that can reach to the half way up to the steam proof bowl in it, place a small plate on the bottom of the pot to secure the bowl during boiling. Place the bowl and cover the pot with a lid.
Boil over medium high heat for 6-8 minutes or until a knife inserted in the center comes out clean. Be cautious! It is very hot. Serve hot or warm with a bowl of rice.



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7 Comments:

At February 15, 2011 at 7:36 PM , Anonymous beyondkimchee said...

Thanks, Jeanene.
I hope you are doing well with your family.

 
At March 9, 2011 at 2:56 AM , Anonymous LucyL said...

Holly, I tried this recipe last night, and it was SOOO good! I love the velvety texture of the egg, and the best part was it took less than 5 mins to assemble and I had a great dish! My boyfriend absolutely loved it, and polished it all off along with the left over kimcheese mixture we had left over from the night before! =)
*A big thumbs up* for all the dishes we have tried on your blog so far! will be trying more especially once we go korea and stock up for my kitchen!

 
At March 9, 2011 at 5:34 AM , Anonymous beyondkimchee said...

Thanks, Lucy. I am glad that it turned out good for you.
Stock up lots of stuff from Korea. I would recommend Korean chili flakes, dried Korean anchovies, dried seaweed for roasting, and home-made doenjang if you can handle. These are the stuff I usually get when I go to Korea.

 
At March 9, 2011 at 6:20 AM , Anonymous LucyL said...

Thanks Holly, I already had in mind to buy the anchovies and kelp. I will most likely also get the others recommended. I recently tried fresh roasted seaweed from Korea, my bf's uncle's gf is korean and her family own a seaweed factory - it's so good with rice!

 
At March 1, 2012 at 8:15 AM , Anonymous jessicapark said...

Holly~ This is my Korean hubby's favorite dish, but I've never been able to get it quite right.  No other recipe talked about using a dish to stabilize the pot, or covering the pot with foil.  Those must've been the missing parts for me, because the keran turned out so well!  I loved using chicken broth as well...it was very tasty and I used salt instead of the shrimp.  :)  Thanks for your labor of love in this blog. :)

 
At March 1, 2012 at 3:05 PM , Anonymous beyondkimchee said...

Hi Jessica, I am so glad to hear that it turned out so well for you. Sometimes, creating a good dish is not just coming from a good recipe, it is about knowing good tectonics and know-hows to make it better. Simple tips help things go much smoother in cooking.
Thank you for your support.

 
At April 24, 2012 at 4:15 PM , Anonymous YuanYuan Tu said...

I had something similar to this dish at a restaurant. It had clams with its shell. It was yummy. I tried to recreated it but didn't workout. the shells didn't open. if you know what i'm talking about. could you make it and post it?

 

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