Gye-Ran Jjim

For those of you who know me well, I LOVE eggs—I truly believe eggs are a perfect food. (People have a HUGE misconception about eggs! Eggs have almost zero carbohydrates and have the highest rating for complete proteins of any food. The fat in the egg yolk contain essential fats that aid in the regulation of cholesterol. Cholesterol levels are not raised by eating eggs and contain all of the essential nutrients such as B-1, B-6, folic acid and B-12.) Eggs are also complete in all amino acids (protein building blocks), which are found in the yolk.)

Hardboiled. Softboiled. Scrambled. Sunnyside Up. Poached. I can go on and on... but my absolute favorite are STEAMED EGGS! I can literally eat a giant bowl of steamed eggs as a snack or as a meal with rice! Lucky for me, Taylor has no egg allergies and also loves eggs, which makes it an EGGCELLENT meal for her as well!

Ingredients:

5 Eggs
1 TBSP Fish Sauce
1 cup Water
3-5 Anchovies for Stock
2 TBSP Diced Carrots (optional)
1 stalk finely diced Green Onions (optional)
1 Tsp Toasted Sesame Seeds (optional)
*If your little one does not like green onions, feel free to take them out or try adding other veggies such as chopped zucchini, spinach, broccoli, bell peppers, or mushrooms.*

Heat Ttukbaegi (Korean earthenware pot) over hight heat for about a minute. Add one cup or water and place dried anchovies into the pot and bring it to a rolling boil.
In mixing bowl, whisk together the eggs and add fish sauce (optional: add the green onions, carrots and sesame seeds.
Once the water comes to a soft boil, pour egg mixture into the stock while whisking. Reduce heat to a medium/low heat and keep whisking for about 30 seconds until the egg mixture and stock are fully incorporated. Cover, and steam on low heat for 5 minutes until the egg rises.