We are at the final month of 2018. I just couldn’t believe how fast time flew. This year has been wonderful and I really hope 2019 brings more joy and successes. This month I am doing two marathons, one is the regular post thrice a week and another is a baking marathon also known as Bake-a-thon where I will be posting on Monday, Wednesday and Friday. Being 3rd and Monday, today I will be posting two recipes. So tune in to find more. My theme for this week is steamed dishes. As I have been using eggs and paneer in my daily diet, I thought of using those for the theme. My first dish is the Korean steamed eggs.
Koreans love to have their eggs steamed and it is called as the Gyeran JJim. There are three ways of cooking this recipe. One is the most easiest MW version. One is the steam cooking method and the final is the more traditional method of cooking the eggs in a mud pot called as the ttukbaegi. As I am opting for the steam cooking this week, I decided to make the eggs that way. Think of a custard like omelette. That is how these eggs taste like. I have made the basic version by adding water and seasoning, but you can use any stock instead of water and can add green onions, fish sauce and any other additives. The liquid combined with the eggs create a beautiful custard like effect and it was like eating a savoury custard. I enjoyed it for lunch one day. This hardly takes time to make, so I made it just when I was hungry.
Egg – 3
Water – 1/2 cup
Salt – to taste
In a pan heat water and simmer.
Mix together eggs, salt and water thoroughly.
Grease two ramekins and divide the mixture between them.
Place the ramekins in the hot water, cover and steam cook for 12 – 15 minutes.
Sprinkle sesame seeds and green onions on top and serve.