How to Make Steamed Egg Soup

How you ever wanted to try a new dish of culture. It's a plate that can also be ordered at a typical Asian restaurant but a home made dish is more traditional. It's a meal that is considered an entree that's simple and easy to make. A meal easily digested and soothes the stomach. Something that's warm and soft complementing a bowel of rice. Well, this Gyeran Jim (Steam egg soup) perhaps is suitable. If you like eggs or something similar of custard you should try a hand at cooking this!

Main ingredients:

• 4 - 6 eggs (depends on serving size)
• 1/2 to 1 cup of water
• Salt for taste (any kind is fine) I used half sea salt/salted shrimp
• Scallions (Diced)
• Sesame oil (flavor enhancer)

Extra are optional depending on taste preference:

• Nori (Dried Seaweed)
• Chopped carrots or vegetable
• Extra protein of choice (salted shrimp is best)

Total cook time: 20 minutes

Other materials:

Ceramic stone bowel or any kind of heat resistant pot will suffice.

Spoon (for mixing and taste)

Kitchen or dish towel

Crack 4 to 6 eggs into stone pot (note: serving size may vary)

With the eggs in, add a cup of water and salt (to your liking) with the exception of scallions and sesame oil. This is also time to add any extras (protein/vegetables)

After combining the rest, begin to beat them together in the stone pot using a spoon.

Caution: Make sure to not overboil as the pot may overflow. Have a kitchen towel ready in case of spillage.

Place the pot on the stove and cover on medium-low heat for 6 minutes. The eggs should look fluffy and a bit watery this time. Add in the remaining scallions, reducing the heat to low to simmer another 4 minutes. Add sesame oil after as a final touch.

Set on heat resistant pot holder and stir to serve and enjoy!