Korean · Breakfast
Steamed Egg Custard (High-Protein)
Korean steamed egg custard (gyeranjjim) made with 4 large eggs whisked with dashi, folded with silken tofu and shredded chicken, then gently steamed until barely set. Topped with scallion, sesame seeds and crumbled nori, finished with a drizzle of sesame oil.
$3
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
356Calories
54gProtein
21gFat
8.2gCarbs
1.8gSugar
5.2gFiber
1042mgSodium
836mgChol
5.7gSat Fat
650mgPotassium
215mgCalcium
4.3mgIron
2.1mcgVitamin B12
1.1mgVitamin C
protein-rich
low-carb
low-calorie
high-fiber
high-protein
Instructions
1
Prep
Crack the 4 eggs into a bowl and whisk with a fork until fully broken up with no white streaks remaining, about 30 seconds.
2
Whisk
Pour in the cooled dashi, soy sauce and salt, whisking gently until combined without whipping in air that would make it foamy.
3
Steam
Set the bowl in a steamer over simmering water on medium heat, cover loosely with foil slightly ajar, and steam 12-14 minutes until barely set with a slight jiggle in the center.
4
Plate
Scatter the sliced scallion, sesame seeds and crumbled nori over the hot custard, drizzle with sesame oil and serve immediately while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (200g)
- 2/3 cup160ml dashi, cooled
- 5.2 oz150g silken tofu
- 5.2 oz150g cooked chicken breast
- 22 scallion
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sesame oil
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp toasted sesame seeds
- 11 sheet nori
