Gyeranjjim (Korean Steamed Egg)

Ingredients

• 4eggs
• 1 cupwater
• 1/2 tspsea salt
• 1scallion, finely sliced
• 1/2 tspsesame oil, added at the end
• 1/2 tsptoasted sesame seeds

Method

1. 1

   Beat the eggs with the water and salt until completely uniform, with no ribbons of white left. Pour the mixture through a strainer into a small heavy pot — straining is what makes the texture silky rather than rubbery.

2. 2

   Set the pot over medium-low heat and stir slowly and constantly with a spoon for about 5 minutes, until the mixture thickens to the consistency of loose porridge and starts to hold a trail.

3. 3

   Stop stirring, scatter over most of the scallion, and cover the pot with a lid. Cook for 5 more minutes on low, without lifting the lid, until the egg has risen and set on top.

4. 4

   Take the pot off the heat, drizzle over the sesame oil, and scatter with the sesame seeds and the last of the scallion. Serve straight from the pot while it is still steaming.