Well it's been really cold in Melbourne recently with temperatures now dipping into the low 20's. Today I'll be sharing a family recipe called Gyeranjjim also known as "steamed" egg. My recipe is to somewhat of an extent like Chawanmushi (Japanese Savoury Egg Pudding) however the texture is not the same as I use a microwave to cook this. It's a very simple, quick and easy recipe that is wonderful for breakfasts. (I couldn't use photos cause my camera broke ><).
뚱대표 계란찜 ttoongdae's gyeranjjim ("steamed" egg)
Ingredients
4 (700g) Eggs
50ml Milk (Fat content does not matter)
2 teaspoons of Anchovy Powder (To make this removed the heads and guts of dried anchovies and grind into a fine powder. If you can't make this see below for an alternate solution)
1 teaspoon of garlic
2 teaspoons of salt
2 teaspoons of pepper
Green Onion (for garnish)
2 tablespoons of Cheese (see below for information)
Method
1. Beat the eggs well with a fork or whisk in a microwavable bowl
2. Gradually add the milk as you whisk
3. Add the rest of the ingredients. (If you would like a cheesy gyreanjjim don't add the cheese now and also if you decide to add cheese don't put in salt or garlic)
4. Cover your bowl with glad wrap
5. Put it in the microwave for 6~9 minutes [I put it in for 6 mins and mine is 1100 volts] (For cheesy gyranjjim put it in for 3 minutes take it out then stir. Then add the cheese and mix until all the cheese has melted and then put it back in the microwave for another 3 minutes)
6. Now you're done. Serve immediately with rice and other side dishes.
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