Korean Steamed Eggs

Instructions

1. Prepare the egg mixture
   In a medium bowl, crack the eggs and whisk them until well beaten. Add the chicken or anchovy broth, fish sauce, sesame oil, salt, and black pepper. Whisk until thoroughly combined and the mixture has a uniform consistency.
2. Strain the mixture
   Pour the egg mixture through a fine-mesh sieve into another bowl to remove any egg chalazae and ensure a silky smooth texture. This step is crucial for achieving the signature silky texture of gyeran jjim.
3. Add vegetables
   Stir in most of the chopped green onions and diced carrots (if using), reserving some green onions for garnish. Add the minced garlic and mix gently.
4. Prepare for steaming
   Pour the egg mixture into a heat-proof ceramic bowl, ramekins, or a traditional ttukbaegi (Korean earthenware pot). Cover tightly with aluminum foil or a lid.
5. Steam the eggs
   Place the bowl in a steamer or a pot with about 1 inch of simmering water. Steam over medium-low heat for about 12-15 minutes, or until the eggs are set but still jiggly in the center. The eggs should be soft and custardy, not firm.
6. Check for doneness
   Insert a toothpick or chopstick into the center. If it comes out mostly clean with just a bit of moisture, the eggs are done. Be careful not to overcook as the eggs will continue to cook slightly after removal from heat.
7. Garnish and serve
   Sprinkle the reserved green onions and toasted sesame seeds on top. Drizzle with a few drops of sesame oil if desired. Serve immediately while hot, typically as a side dish with rice and other Korean dishes.