Friday, February 22, 2008

Silky Egg Custard

계란찜 [Gye-Ran-Jjim]

Egg custard is one of my favorite side dishes that I ask for refills over and over again when I am dining in Korean restaurants. It is very simple to make, and yet difficult to master. 'Good' egg custard is as soft as whip cream in texture and has to have just right amount of salt in it. I love having it crushed on rice, topped with a piece of kimchi. Then there comes the heavenly meal...

For 2 servings:

eggs (2)
water (1c)
Salted shrimp sauce (1/2 tbl) or salt (1 tsp)

  1. Strain eggs into water

  2. Add salted shrimp sauce or salt

  3. Steam the mix in water for 10 minutes at high heat and for additional 5 minutes in low heat.

    Tip: Make sure to cover the top with plastic wrap or aluminum foil for smooth surface


Kate said...

thanks to you, i finally know how to make a decent and easy egg custard, the way mom makes. :)

Anonymous said...

WOW! It worked! For the first time, my egg custard came out silky and smooth. I am taking this to work for my lunch and can't wait for lunch. If I was to make this with one egg and 1/2 cup water, do I steam for only 7 minutes total instead of 15 minutes?

Thanks for posting this recipe!

Migi said...

Hi all, I am glad you guys found what you were looking for. I recently tried these in small portions using a ramekin, and they came out quicker and prettier. Though I think the cooking time doesn't work in a linear function. Reducing the size to a half portion wouldn't cut the cooking time by half but more like two thirds.

Anonymous said...

Hi there,

Thank you for this easy recipe, however the 1/2 tablespoon of salt to 2 eggs turned out so salty. I put 1 teaspoon.

Migi said...

Thanks for sharing your experience with this recipe. I've only used shirmp sauce, so I guess salt measurement is a bit off. So I modified this recipe based on your note. Thank you!