[{"data":1,"prerenderedAt":194},["ShallowReactive",2],{"guide-en-gyeran-jjim":3},{"id":4,"title":5,"body":6,"description":133,"extension":134,"meta":135,"navigation":189,"path":190,"seo":191,"stem":192,"__hash__":193},"guides\u002Fen\u002Fguides\u002Fgyeran-jjim.md","Gyeran-jjim",{"type":7,"value":8,"toc":121},"minimark",[9,14,33,37,48,57,66,75,100,109],[10,11,13],"h2",{"id":12},"ingredients","Ingredients",[15,16,17,21,24,27,30],"ul",{},[18,19,20],"li",{},"3 large eggs",[18,22,23],{},"150 ml water or unsalted stock",[18,25,26],{},"¼ tsp salt",[18,28,29],{},"1 spring onion, finely sliced",[18,31,32],{},"½ tsp sesame oil",[10,34,36],{"id":35},"method","Method",[38,39,44],"cook-step",{"cue":40,"diagram":41,"number":42,"title":43},"No separate white strands remain.","whisk","1","Beat the eggs",[45,46,47],"p",{},"Mix eggs, water and salt thoroughly with a fork. Stir in half the spring onion.",[38,49,54],{"cue":50,"diagram":51,"number":52,"title":53},"The bowl sits securely above the water.","pour","2","Prepare for steaming",[45,55,56],{},"Pour into the heatproof bowl and cover loosely with foil. Set on a rack above simmering water.",[38,58,63],{"cue":59,"diagram":60,"number":61,"title":62},"A soft, slightly puffed custard fills the bowl.","steam","3","Steam until set",[45,64,65],{},"Cover the pot and steam gently for about 12–15 minutes, until no liquid egg remains and the centre reaches 71°C \u002F 160°F.",[38,67,72],{"cue":68,"diagram":69,"number":70,"title":71},"The custard is moist and spoonable.","assemble","4","Finish",[45,73,74],{},"Remove with oven gloves and add sesame oil and the remaining spring onion. Serve warm.",[76,77,79,82,85,92,97],"guide-notes",{"title":78},"Equipment & heat",[10,80,78],{"id":81},"equipment-heat",[45,83,84],{},"Use a pot with a rack and a close-fitting lid on any compatible hob. Maintain gentle steam, checking the water does not run dry. Reduce induction power once steam forms; keep gas flames under the pot. On electric, move the pot off the hot ring to stop cooking.",[45,86,87,91],{},[88,89,90],"strong",{},"Nonstick:"," No frying pan needed.",[93,94,96],"h3",{"id":95},"microwave-alternative-800-w","Microwave alternative · 800 W",[45,98,99],{},"Use the same mixture in a microwave-safe bowl of at least 1 litre. Cover with a vented microwave-safe lid, never foil. Microwave on medium, about 50% power, for 3 minutes. Stir gently, then continue in 30-second intervals until set throughout. Rest 1 minute and check several places for 71°C \u002F 160°F; cold or liquid patches need another short interval. Higher wattage needs shorter intervals. The texture is less even than a steamer. Use gloves for the hot bowl and open the lid away from your face. Never microwave eggs in their shells.",[76,101,103,106],{"title":102},"Troubleshooting",[10,104,102],{"id":105},"troubleshooting",[45,107,108],{},"A dense, rubbery edge needs less heat. For a loose centre, steam longer and check the water level.",[76,110,112,115,118],{"title":111},"About this version",[10,113,111],{"id":114},"about-this-version",[45,116,117],{},"This is the bowl-steamed home style. The dramatically puffed earthenware-pot version uses a different direct-heat process.",[45,119,120],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":122,"searchDepth":123,"depth":123,"links":124},"",2,[125,126,127,131,132],{"id":12,"depth":123,"text":13},{"id":35,"depth":123,"text":36},{"id":81,"depth":123,"text":78,"children":128},[129],{"id":95,"depth":130,"text":96},3,{"id":105,"depth":123,"text":102},{"id":114,"depth":123,"text":111},"A soft Korean steamed egg with spring onion.","md",{"slug":136,"family":137,"region":138,"aliases":139,"texture":142,"difficulty":145,"prep":146,"cook":147,"wait":122,"servings":52,"tools":148,"equipment":155,"nonstick":168,"related":169,"art":173,"photo":122,"status":174,"sources":175,"plain":185},"gyeran-jjim","Steam & oven","Korea",[140,141],"gyeranjjim","계란찜",[143,144],"Fluffy","Tender","Easy",5,15,[149,150,151,152,153,154],"Pot with rack and lid","Heatproof 700 ml bowl","Fork","Foil","Oven gloves","Food thermometer",[156,162,164,166],[157,158,159,160,161],"induction","pot","steamer","ramekins","thermometer",[163,158,159,160,161],"gas",[165,158,159,160,161],"electric",[167,160,161],"microwave","No frying pan needed.",[170,171,172],"chinese-steamed-eggs","chawanmushi","gyeran-mari","custard","Researched",[176,179,182],{"title":177,"url":178},"Maangchi — gyeranjjim, steaming and microwave methods","https:\u002F\u002Fwww.maangchi.com\u002Frecipe\u002Fgyeranjjim",{"title":180,"url":181},"American Egg Board — microwave egg precautions","https:\u002F\u002Fwww.incredibleegg.org\u002Frecipes\u002Fcooking-school\u002Fmicrowave-wisdom-why-not-to-microwave-eggs-in-shells\u002F",{"title":183,"url":184},"BLV (Swiss FSVO) — food hygiene at home","https:\u002F\u002Fwww.blv.admin.ch\u002Ffr\u002Fhygiene-et-aliments",{"ingredients":186,"note":188},[20,187,26],"150 ml water","Leave out the spring onion and sesame oil.",true,"\u002Fen\u002Fguides\u002Fgyeran-jjim",{"title":5,"description":133},"en\u002Fguides\u002Fgyeran-jjim","0h9172FcbLgp1kHG9R1ZwY86F_PBYWR5C4Q_wOqmlDg",1791403722711]