This simple steamed eggs is a fast and easy side dish or breakfast meal.

Simple Steamed Eggs Overhead Shot

This simple steamed eggs recipe was inspired by the steamed egg (Gyeran Jjim) dish I ate at a Korean BBQ restaurant and kind of reminds me of Chawanmushi, a Japanese steamed egg dish. The biggest difference between Gyeran Jjim and Chawanmushi is the way that the eggs are cooked and the texture. Gyeran Jjim is cooked in clay pots directly over heat with a fluffy egg texture and Chawanmushi is cooked in a water bath and has a creamy texture. Since I like things simple, I opted to cook directly over gas heat since it only requires the clay pot and no other additional cooking containers. 

Simple Steamed Eggs

simple steamed eggs close up

Traditional Korean and Japanese steamed eggs is are made with some type of flavored stock. To keep it simple, this recipe uses water, a bit of sesame oil (can be omitted) and fish sauce. Since not everyone likes fish sauce, the water and fish sauce can be substituted with low sodium or no salt chicken stock too. 

Easy, right?! What’s great about steamed eggs is that it’s great plain, but it’s also easy to customize and add other ingredients too. For example, I can add cooked chicken and vegetables to the eggs for something a little more hearty. And once the eggs are cooked, I can also eat it with rice to make a full meal too. Yum!

X-small clay pot

For those that haven’t used a clay pot before, I’m showing the size I’m using. It’s the x-small size and can hold the 4 eggs used in this recipe. If you purchase a clay pot, make sure it has a lid as some will only come with a tray.

Tip: Don’t overfill the clay pot or it will spill over when cooking. 

Old Recipe Video. Steps are similar, but I changed the recipe to make the eggs with less liquid, less salty, and with a brighter color. 

Recipe updated 9-18-2021. 

simple steamed eggs slider

Steamed Eggs

Yield: 1
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes

Simple steamed eggs for a side dish or breakfast meal.


  • 6 tbsp. water
  • 4 large eggs, scrambled
  • 1 - 2 tbsp. chopped green onions
  • 1/2 tsp. fish sauce
  • Kosher salt
  • 1/4 tsp. onion powder - optional
  • 1/8 tsp. sesame oil - optional


  1. Prep - Scramble eggs in a bowl. Mix in water and fish sauce. Optional - add a dash of onion powder an sesame oil. Set aside.  Chop green onions. Set aside.
  2. Add egg mixture into a small clay pot over medium heat. Let the pot heat up for about two minutes and begin slowly stirring the egg mixture. The eggs will start to thicken and should be 80% cooked at around 7-8 minutes. When the eggs begin to thicken and start to look scrambled, reduce the heat to low. Add green onions to the top and cover. Cook an additional 2-3 minutes.
  3. I like to sprinkle Kosher salt over the eggs after it is cooked. This way it is easier to adjust the salt levels to your liking. Serve.


  • Season and add ingredients to your liking.
  • Can also be eaten cold if you like.
  • Do not fill the Dolsot more than 80% or it may boil over.
  • If you want to use 3 eggs, reduce the water to 5T. and fish sauce to 1/4 tsp.
  • Note: If you have an Asian or Korean store near you, purchase the clay pot (ddukbaegi) there because it's way cheaper! It should be around $7 for a small single serve size.

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