Gyeranjjim Korean Steamed Egg Tofu Recipes

GYERANJJIM (KOREAN STEAMED EGG TOFU)

Gyeranjjim (Korean Steamed Egg Tofu) image

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.

Provided by Ann Lee

Categories Breakfast and Brunch Eggs

Time 20m

Yield 1

Number Of Ingredients 5

Ingredients

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

Steps:

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

Nutrition Facts : Calories 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, Sodium 747.6 mg, Sugar 1.2 g

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