Fancy Breakfasts · Korean
Gyeran Jjim
Steamed eggs prepared with a dashi base, resulting in a light, cloud-like texture.
Why This Works
The use of kelp broth instead of water infuses the eggs with deep umami, transforming a humble staple into a sophisticated dish.
The Upgrade
Add a small dollop of crab meat or finely chopped shrimp for an elegant seafood twist.
Chef's Secret
Michelin TechniqueFor the ultimate fluffiness, don't rush the steam; low and slow heat is the only way to achieve that light, airy, restaurant-quality structure.
Ingredients
Total time including resting: 20 min
Directions
Whisk eggs thoroughly with kelp broth and fish sauce in a heat-proof ceramic bowl, ensuring no streaks of white remain.
3 minStrain the egg mixture through a fine-mesh sieve to remove bubbles and ensure a perfectly smooth custard texture.
2 minPlace the bowl into a steamer or a pot with boiling water, covered with a lid.
2 minSteam over medium-low heat, maintaining a steady, gentle simmer to prevent rubbery bubbles.
10 minCheck the center; it should be set yet jiggly, like a firm pudding.
1 minTop with finely sliced green onions and sesame seeds just before serving to add color and aromatics.
1 minServe immediately while still steaming to enjoy the fluffy volume before it naturally settles.
1 minWine Pairing
Champagne
Sparkling
The BottleBillecart-Salmon Brut Reserve
The delicate, savory dashi broth and fluffy egg texture are best paired with a high-end sparkling wine. The brioche notes of the Champagne elevate the savory, cloud-like nature of the dish.
Nutrition per Serving
120
calories
10g
protein
1g
carbs
8g
fat
Member Reviews
How did it turn out?
Rate this recipe
Decent flavor. Needed a bit more seasoning for my taste.