Korean Steamed Eggs
Gyeran-jjim style Korean steamed eggs with anchovy stock, salted shrimp brine and green onions, steamed on a trivet in the pressure cooker.
ā±ļø Prep: 10 minš³ Cook: 8 min
Ingredients
| 24 | whole eggs, strained through a fine mesh sieve | |
| 4 cups | 960 ml | anchovy stock |
| 6 tablespoons | 90 ml | salted shrimp brine |
| 8 | green onions, sliced (reserve some to garnish) | |
| 4 | fresh jalapeƱo peppers, sliced (optional) |
Instructions
Ready in 28 min. Prep 10 min, cook 8 min. Servings: 2/4/6/8 (6-quart / 8-quart).
- Combine strained eggs, anchovy stock, salted shrimp brine, and green onions in an earthenware pot or oven-safe bowl until well mixed. Cover the bowl with aluminum foil.
- Place the trivet in the inner pot of a pressure cooker and add 1 cup water. Place the bowl on top of the trivet.
- Lock the pressure cooker lid in place and set the steam vent to Sealing. Select Pressure Cook (Manual) and cook for 8 minutes on High Pressure. Allow pressure to release naturally for 10 minutes.
- Remove the bowl and garnish with sliced green onions and jalapeƱo pepper.
Mealthy Tip: Did you know there are other stocks or broths that would be a great substitute? Try using dashima (kelp) broth or chicken stock.
For more steamer recipes, check these out: Pressure Cooker Steamed Artichoke; Pressure Cooker Steamed Lemon Herb Fish; Pressure Cooker Steamed Mussels.