[{"data":1,"prerenderedAt":193},["ShallowReactive",2],{"guide-gyeran-jjim":3},{"id":4,"title":5,"aliases":6,"art":9,"body":10,"cook":137,"description":138,"difficulty":139,"equipment":140,"extension":153,"family":154,"meta":155,"navigation":160,"nonstick":161,"path":162,"photo":126,"prep":163,"region":164,"related":165,"seo":169,"servings":56,"slug":170,"sources":171,"status":181,"stem":182,"texture":183,"tools":186,"wait":126,"__hash__":192},"guides\u002Fguides\u002Fgyeran-jjim.md","Gyeran-jjim",[7,8],"gyeranjjim","계란찜","custard",{"type":11,"value":12,"toc":125},"minimark",[13,18,37,41,52,61,70,79,104,113],[14,15,17],"h2",{"id":16},"ingredients","Ingredients",[19,20,21,25,28,31,34],"ul",{},[22,23,24],"li",{},"3 large eggs",[22,26,27],{},"150 ml water or unsalted stock",[22,29,30],{},"¼ tsp salt",[22,32,33],{},"1 spring onion, finely sliced",[22,35,36],{},"½ tsp sesame oil",[14,38,40],{"id":39},"method","Method",[42,43,48],"cook-step",{"cue":44,"diagram":45,"number":46,"title":47},"No separate white strands remain.","whisk","1","Beat the eggs",[49,50,51],"p",{},"Mix eggs, water and salt thoroughly with a fork. Stir in half the spring onion.",[42,53,58],{"cue":54,"diagram":55,"number":56,"title":57},"The bowl sits securely above the water.","pour","2","Prepare for steaming",[49,59,60],{},"Pour into the heatproof bowl and cover loosely with foil. Set on a rack above simmering water.",[42,62,67],{"cue":63,"diagram":64,"number":65,"title":66},"A soft, slightly puffed custard fills the bowl.","steam","3","Steam until set",[49,68,69],{},"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.",[42,71,76],{"cue":72,"diagram":73,"number":74,"title":75},"The custard is moist and spoonable.","assemble","4","Finish",[49,77,78],{},"Remove with oven gloves and add sesame oil and the remaining spring onion. Serve warm.",[80,81,83,86,89,96,101],"guide-notes",{"title":82},"Equipment & heat",[14,84,82],{"id":85},"equipment-heat",[49,87,88],{},"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.",[49,90,91,95],{},[92,93,94],"strong",{},"Nonstick:"," No frying pan needed.",[97,98,100],"h3",{"id":99},"microwave-alternative-800-w","Microwave alternative · 800 W",[49,102,103],{},"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.",[80,105,107,110],{"title":106},"Troubleshooting",[14,108,106],{"id":109},"troubleshooting",[49,111,112],{},"A dense, rubbery edge needs less heat. For a loose centre, steam longer and check the water level.",[80,114,116,119,122],{"title":115},"About this version",[14,117,115],{"id":118},"about-this-version",[49,120,121],{},"This is the bowl-steamed home style. The dramatically puffed earthenware-pot version uses a different direct-heat process.",[49,123,124],{},"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":126,"searchDepth":127,"depth":127,"links":128},"",2,[129,130,131,135,136],{"id":16,"depth":127,"text":17},{"id":39,"depth":127,"text":40},{"id":85,"depth":127,"text":82,"children":132},[133],{"id":99,"depth":134,"text":100},3,{"id":109,"depth":127,"text":106},{"id":118,"depth":127,"text":115},15,"A soft Korean steamed egg with spring onion.","Easy",[141,147,149,151],[142,143,144,145,146],"induction","pot","steamer","ramekins","thermometer",[148,143,144,145,146],"gas",[150,143,144,145,146],"electric",[152,145,146],"microwave","md","Steam & oven",{"plain":156},{"ingredients":157,"note":159},[24,158,30],"150 ml water","Leave out the spring onion and sesame oil.",true,"No frying pan needed.","\u002Fguides\u002Fgyeran-jjim",5,"Korea",[166,167,168],"chinese-steamed-eggs","chawanmushi","gyeran-mari",{"title":5,"description":138},"gyeran-jjim",[172,175,178],{"title":173,"url":174},"Maangchi — gyeranjjim, steaming and microwave methods","https:\u002F\u002Fwww.maangchi.com\u002Frecipe\u002Fgyeranjjim",{"title":176,"url":177},"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":179,"url":180},"FDA — egg safety, undercooked eggs and storage","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety","Researched","guides\u002Fgyeran-jjim",[184,185],"Fluffy","Tender",[187,188,189,190,191],"Pot with rack and lid","Heatproof 700 ml bowl","Fork","Foil","Food thermometer","jqtr2pRyEUweVK93jmEk-eVXMC8PS914v0sUmCsD1HU",1791339490088]