계란찜Gyeran-jjim

• 4eggs 달걀
• 200 mlwater or anchovy stock 물·멸치육수
• ½ tspsalt, or 1 tsp salted shrimp 소금·새우젓
• 1spring onion, finely sliced 쪽파
• sesame oil and sesame seeds 참기름·깨

Method

1. Beat the eggs with the salt until smooth and strain them through a sieve.
2. Bring the water to the boil in a small heavy pot or ttukbaegi.
3. Pour in the eggs and stir gently over medium heat for 1 to 2 minutes until they start to set.
4. Add the spring onion, cover with a lid or an upturned bowl, and cook on the lowest heat for 5 to 7 minutes until puffed.
5. Finish with a drop of sesame oil and seeds. Serve in the pot.

Cook's note

A tight lid is what makes it rise above the rim.