Gyeranjjim (Korean Steamed Egg Tofu) recipe

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Ingredients

3 cups water
2 eggs
¼ teaspoon salt
2 slices carrot
1 small piece green onion

Nutrition Info

147.1 calories
carbohydrate: 1.7 g
cholesterol: 372 mg
fat: 10 g
fiber: 0.3 g
protein: 12.7 g
saturatedFat: 3.1 g
servingSize: -
sodium: 747.6 mg
sugar: 1.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water to a boil in a small pot.

  2. Crack eggs into a big coffee mug or jar, season with salt. Whisk eggs, slowly pouring in 1 cup boiling water. Remove bubbles from the top of the eggs using a spoon.

  3. Lower coffee mug or jar gently into the pot of boiling water. Cover mug with a small plate. Cover pot with a lid and cook until eggs are set, about 10 minutes. Garnish with carrot and green onion.

Recipe Yield

1 serving

Recipe Note

This is a recipe to make individual egg tofu cups. There is no tofu involved, but the eggs come out with a tofu-like texture.

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