Asian Fluffy Hot Steamed Eggs

Maangchi's picture

Dec. 27, 2011

Steamed egg cooked in an earthenware bowl is called ttukbaegi gyeranjjim because ttukbaegi means earthenware bowl in English and gyeranjjim means steamed egg mixture. The good thing about this dish is that you can serve it like stew or soup, its delicious either way. I posted my gyeranjjim recipe a few years ago but I used my microwave oven instead a stove.


Chicken broth 1 1/2 Cup (24 tbs)
Egg 3
Fish sauce 1 Teaspoon
Chopped green onion 2 Tablespoon
Sesame oil 2 Tablespoon


Add 1½ cups of chicken broth to a 3 cup earthenware bowl. Boil over medium high heat.

Add 3 cracked eggs and 1 egg yolk to a bowl.

Add 1 ts fish sauce and 2 tbs chopped green onion to the eggs. Beat well.

When the chicken broth starts boiling, lower the heat to a simmer.

Add the egg mixture to the simmering broth and stir it well with a fork well for 10 seconds.

Close the lid and simmer another 4-5 minutes until the egg mixture sizzles and has a texture like soft tofu.

Open the lid and turn off the heat. Drizzle 2 tbsp sesame oil and sprinkle 1 tbs chopped green onion over top.

Serve hot as a side dish with rice.

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 505Calories from Fat 400

 % Daily Value*

Total Fat 45 g69.2%

Saturated Fat 8 g40%

Trans Fat 0 g


Sodium 1502 mg62.58%

Total Carbohydrates 5 g1.7%

Dietary Fiber 1 g4%

Sugars 3 g

Protein 21 g42%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet