Sunday, April 19, 2009

Egg Jjim - Version 2.0 - (계란찜)

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Not really a recipe, but I decided to make egg jjim today. You can make it a variety of ways. I used 2 whole eggs and 1 egg white. I then added about 1/2 tsp of salt and 3/4 cup of water.


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I then chose to add some onions, carrots and mushrooms. I would normally add some green onions as well but didn't have any on hand.


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Beat it well until it's mixed.


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Then pour the mixture into a pot (preferably a dol sot) and let it cook on medium heat.


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Put the lid over like this. WATCH IT! Make sure to keep an eye on it because once it starts boiling, you're going to have to turn down the heat.


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Once it starts bubbling over, turn down the heat to LOW.


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Close the lid and let it simmer for about 10-15 minutes.


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Pretty soon it's done and you're ready to enjoy! Sorry for the lack of presentation. I have to make do with the rented house offers me. =P This type of egg jjim is best when served right away. Otherwise it flattens out with time.

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