6-minute steamed eggs is a fast and easy side dish or breakfast meal.
This 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.
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Traditional Korean and Japanese steamed eggs is are made with fish stock, which can be detected in the finished dish. Since not everyone likes fish stock (uh um…I’m talking to my kids), I decided to make these steamed eggs with chicken stock.
Watch the video to see how quick-n-easy it is to make steamed eggs ⇓⇓
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 add rice into the bowl and eat it like a soup dish too. Yum!
Tip: Don’t overfill the clay pot or it will spill over when cooking.
Shop the recipe:
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.
6-minute steamed eggs
- 2/3 cup chicken broth
- 2 large eggs, scrambled
- 1 tbsp chopped green onions
- onion powder - optional
- cooked chopped chicken
- shredded carrots or other small cooked vegetables
- thin sliced mushrroms
- chopped fresh spinach
Prep - scramble eggs in a bowl and season with pepper/salt. Optional - sdd a dash of onion powder. Set aside. Chop green onions. Set aside. If using powder chicken stock, mix together according to package.
Heat clay pot over medium heat and add chicken broth. When the broth just begins to boil, stir in the eggs. Constantly stir eggs until the eggs begin to cook. When the eggs begin to thicken and start to look scrambled, reduce the heat to low and cook for an additional 3 minutes. Uncover and garnish with green onions before serving.
- Keep additional ingredients to a minimum as adding too much additional ingredients can cause the pot to overflow while cooking.
- Season and add ingredients to your liking.
- To make using fish stock, change the chicken stock to fish stock and add a dash of fish sauce to the eggs.