Aha Bujang's Japanese-Style Pudding Gyeranjjim
A silky, smooth steamed egg dish made by mixing eggs, water, and chicken stock, then covering with plastic wrap to prevent steam droplets from penetrating, resulting in a pudding-like texture.
Ingredients needed 2 servings
Recipe
Cooking tips
- If you don't cover the bowl with plastic wrap, water droplets from the steamer lid will fall into the egg mixture, creating bubbles and an uneven surface.
- Strain the egg mixture through a sieve once to remove the chalazae and achieve a smooth, silky texture.
Recommended for
- Those who want to make a smooth, pudding-like steamed egg dish reminiscent of chawanmushi served in Japanese restaurants.
- Those looking for a gentle, soft dish suitable for breakfast or as a side dish for children.
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