계란찜 원리

Korean Steamed Egg (Gyeranjjim) Principle

Whisk eggs and water in a 1:1 ratio and steam over low heat — avoiding high temperature creates a silky, custard-like texture

음식 예시 0개

Temperature control is the key to gyeranjjim. A 1:1 egg:water ratio produces the softest texture. High heat creates bubbles and a tough texture. Slow, low heat creates silky steamed eggs.

응용 예시

Once you know this: 3 eggs + equal volume broth (or water) + salt + sesame oil → silky steamed eggs. Can also be made directly in a stone pot over flame.

핵심 요소

핵심 원리

Slow coagulation of egg white proteins results in a softer texture.

핵심 단계

1Whisk together the eggs, water, and salt until well combined and all air bubbles are removed.
2Pass it through a sieve once to create a smooth surface.
3Cook over low heat for 8-10 minutes, ensuring no condensation forms on the lid.

비율

Use one part water or broth for every egg.

주 양념

A pinch of salt + sesame oil (added at the end).