Gyeran-jjim (Korean Steamed Eggs)

Boosted with extra egg whites, this light Korean steamed egg dish delivers a protein-rich and low-fat breakfast option.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 4 large eggs · 286 kcal in the whole recipe
• 2 egg whites · 34 kcal in the whole recipe
• 150 ml vegetable broth · 8 kcal in the whole recipe
• 1 stalk green onion, finely chopped · 6 kcal in the whole recipe
• 1 tbsp carrot, finely diced · 6 kcal in the whole recipe
• 1 tsp low-sodium soy sauce · 3 kcal in the whole recipe
• 1/2 tsp sesame oil · 26 kcal in the whole recipe
• 1/2 tsp toasted sesame seeds · 13 kcal in the whole recipe
• Pinch of salt and black pepper

Method

1. In a bowl, whisk together the eggs, egg whites, low-sodium soy sauce, salt, and black pepper until completely smooth.

   

2. Stir in the vegetable broth, finely chopped green onion, and finely diced carrot.

   

3. Pour the mixture into a small earthenware pot or heat-safe bowl and place it inside a steamer pot over medium-low heat.

   

4. Cover with a lid and steam for 10 to 12 minutes until fluffy and firm in the center.

   

5. Drizzle with sesame oil and sprinkle toasted sesame seeds on top before serving warm.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.