Ttukdak Hyung's Pudding Gyeran-jjim
An ultra-simple Japanese-style steamed egg made by straining the egg mixture and mixing water and milk in a golden ratio, then cooking it softly in the microwave.
Ingredients needed 2 servings
Recipe
Cooking tips
- Be sure to strain the egg mixture through a sieve to remove bubbles and chalaza; this prevents the surface from cracking or forming holes, resulting in a smooth, pudding-like texture.
- Adding milk helps eliminate any eggy smell and gives a richer, softer texture similar to Japanese chawanmushi.
- If the microwave lid is sealed tightly, the internal pressure will cause the egg to puff up and then collapse, making it rough. Always leave a gap.
Recommended for
- Those who want a warm, soft side dish in just 5 minutes without using the stove on busy mornings.
- Those looking for a mild, moist egg dish that kids and elders can easily enjoy.
- Those who have failed with the traditional ttukbaegi gyeran-jjim that often puffs up and deflates or burns.
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