This dish is an easy meal to prepare especially when you have lots of avocado and you do not know what to do with them. You can make it spicy or just with the spices and it will still be delicious. You can even bake the chicken or stuff it with cheese, spinach or even vegetables. Our Avocado & Tomato Stuffed Chicken Breast is not just a meal; it's a culinary experience that combines the succulence of chicken with the creaminess of avocado and the freshness of tomatoes. In this blog post, we'll guide you through the steps to create this masterpiece that will surely leave your taste buds dancing.
I had some cravings for a banana bread and since I had some really ripe bananas, I thought, why not. Here is my very easy basic banana bread recipe! Whether you're a seasoned baker or just starting your culinary adventures, this recipe is a gem that promises to fill your kitchen with the irresistible scent of freshly baked goodness. So, tie your apron, preheat your oven, and let's dive into the heartwarming world of banana bread!
Gyeran-jjim (계란찜)
or steamed eggs is a type of jjim, Korean steamed dish. It is a custardy,
casserole-like banchan (side dish), often seasoned with saeu-jeot (salted
shrimp) or myeongnan-jeot (salted pollock roe) and topped with scallions and
toasted sesame seeds. The ideal gyeran-jjim is light and fluffy. There are several ways to cook
gyeran-jjim. It can be steamed, double-boiled, or boiled in a stovetop-safe
crock on a very low heat. For faster cooking, some people microwave the bowl. Eggs
are sieved, and whisked with water until the mixture are completely blended in
a cream-like consistency. Sometimes, kelp and/or anchovy broth is used in place
of water for a richer flavor. Optional ingredients include mushrooms, peas,
onions, Korean zucchini, carrots, and other vegetables for their own twist on
the dish. The dish is then seasoned with saeu-jeot (salted shrimp),
myeongnan-jeot (salted pollock roe), or salt, and optionally ground black pepper.
Before served, it is topped with chopped scallions or crown daisy greens,
gochutgaru (chili flakes) or sil-gochu (shredded dry red chili), and toasted
sesame seeds.
Discover the magic of Korean cuisine with our simple yet delectable Gyeran-jjim recipe. This traditional Korean steamed egg dish is a culinary delight, combining the richness of eggs with the freshness of green onions. Let's embark on a flavorful journey that will tantalize your taste buds.
Ingredients
4 Eggs
2 Cups Water
1 Tablespoon Green Onion
Step 1: Gathering Your Ingredients
Before we dive into the cooking process, make sure you have all the ingredients at hand. The harmony of eggs, water, and green onions is the secret to the perfect Gyeran-jjim.
Step 2: Preparing the Eggs
Crack open the eggs and gently beat them in a bowl. Ensure a smooth consistency for that velvety texture in your steamed eggs.
Step 3: Balancing Act with Water
In a separate bowl, measure out 2 cups of water. The balance between eggs and water is crucial for achieving the right custard-like consistency in your Gyeran-jjim.
Step 4: Fusion of Flavors with Green Onions
Chop the green onions finely. This adds a refreshing burst of flavor to your steamed eggs. The subtle oniony aroma elevates the dish to a whole new level.
Step 5: Combining the Elements
Gently pour the beaten eggs into the bowl with water. Stir the mixture, allowing the eggs and water to merge seamlessly. This is where the magic begins.
Step 6: Infusing Flavor
Add the chopped green onions to the egg-water mixture. The vibrant green specks not only enhance the visual appeal but also contribute to the dish's overall taste.
Step 7: Choosing the Right Vessel
Select a heat-resistant dish that fits snugly into your steamer. Pour the egg mixture into the dish, ensuring an even distribution of green onions.
Step 8: The Steam Symphony
Place the dish into the steamer and let the magic unfold. Steam the eggs for approximately 15-20 minutes, or until they achieve a custard-like consistency.
Step 9: The Grand Finale
Once steamed to perfection, remove the dish from the steamer. Marvel at the fluffy, savory masterpiece you've created.
Step 10: Presentation is Key
Transfer your Gyeran-jjim onto a serving plate. Garnish with additional green onions for a touch of elegance.
In the realm of Korean cuisine, Gyeran-jjim stands out as a simple yet soul-satisfying dish. The marriage of eggs, water, and green onions creates a harmonious blend of flavors and textures. Whether you're a culinary enthusiast or a novice in the kitchen, this recipe promises a delightful experience for your taste buds.
FAQs About Gyeran-jjim
1. Can I add other ingredients to customize my Gyeran-jjim?
Absolutely! Feel free to experiment with ingredients like cheese, mushrooms, or even ham to add your personal touch.
2. Can I use a microwave instead of a steamer?
While a steamer is recommended for the best results, you can use a microwave with caution. Opt for short intervals to avoid overcooking.
3. How do I know when the Gyeran-jjim is done steaming?
Insert a toothpick into the center; if it comes out clean, your steamed eggs are ready.
4. Can I make Gyeran-jjim in advance for meal prep?
Certainly! Prepare ahead and refrigerate. Reheat gently to retain the dish's delightful texture.
5. Are there variations of Gyeran-jjim in Korean cuisine?
Yes, some versions include additional ingredients like seafood or vegetables for a unique twist on this classic dish.
Gyeran-jjim (계란찜) – Korean Steamed Eggs FAQs
1. What is gyeran-jjim?
Gyeran-jjim is a savory Korean side dish made by steaming lightly beaten eggs with water or broth until soft, fluffy, and custard-like. It's often seasoned with salt and sesame oil and garnished with scallions or chili.
2. What gives it its soft texture?
The key is gently steaming the egg mixture over low heat with water or broth in a covered dish, creating a delicate, souffle-like consistency.
3. Can I microwave it instead of steaming?
Yes. Many Koreans prepare gyeran-jjim in the microwave for convenience—just cover the bowl and microwave in intervals to avoid overcooking.
4. What broth works best?
Anchovy or kelp broth is traditionally used for added umami, but you can also use chicken or vegetable broth.
5. Is it a side dish or a main?
It’s typically served as banchan (side dish) alongside rice and other dishes, though it can stand alone as a light protein option.
Nutrition Card – Approx. per serving (1 small bowl)
Nutrient
Amount
% Daily Value (DV)
Notes
Calories
90–110 kcal
—
Low-calorie protein dish
Protein
7 g
14%
From eggs
Carbohydrates
1–2 g
<1%
Minimal carbs
Fat
6 g
9%
Mostly healthy fat from egg yolks
Cholesterol
180 mg
60%
Naturally high from eggs
Sodium
300–400 mg
13–17%
Varies with salt and broth
Vitamin A
10%
From egg yolk
Vitamin D
6%
Naturally present in eggs
Calcium
3%
Slightly from eggs
Iron
6%
Egg yolk source
Dietary Compatibility & Notes
Diet Type
Compatible?
Notes
Gluten-Free
✅ Yes
Ensure broth and seasonings are gluten-free
Dairy-Free
✅ Yes
No dairy in traditional versions
Keto/Low-Carb
✅ Yes
Very low in carbs
Paleo
✅ Yes
As long as broth is paleo-compliant
Whole30
✅ Yes
With compliant seasonings and broth
Vegetarian
✅ Yes
Use vegetable broth instead of anchovy broth
Vegan
❌ No
Contains eggs
Tip:
For ultra-silky texture, strain the beaten eggs before steaming and cover with foil or a lid to trap steam evenly.
Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.
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Marinades are made to up the flavour of whichever meats they are rubbed on. This aromatic blend of spices and yogurt creates a symphony of tastes that will leave you craving more. Whether you're a seasoned chef or a novice in the kitchen, this recipe is designed to impress and delight. Embark on a culinary adventure with our Chicken Biryani Marinade, a recipe that transforms the ordinary into the extraordinary. Using chicken marinade is a simple yet crucial step to infuse your poultry with flavor and tenderness. Whether you're grilling, baking, or sautéing, here's a step-by-step guide on how to use chicken marinade effectively:
I love tips and tricks to getting soft chapatis, so far I have several ways I have learnt to fold chapati so that you get the softest chapati full of layers. I have already done 2 ways that I have already shared on my Youtbe channel. This method is very easy and the more practise you do it, the better you will become.
This is a very interesting recipe that we made at one of our Cookpad class, last year. One of the chefs who normally teaches the class introduced us to it and I loved it! Watch out for the video recipe coming out soon. The best part of this recipe is that it is healthy since it uses no oil, the meal is steamed and so easy to make. I love both rice and chicken, so this fulfils both my love for the 2. It is such a unique way to have your chicken and rice without any hustle!
This was one of the best salads I have ever eaten! When it comes to chicken, I love how there are so many ways to have it. And adding the chicken to salads is one of those things that gives me an excuse to enjoy salads. For this recipe you do not really need to cook chicken again, left over chicken works best. This is because the left over chicken already has its own flavours which adds texture, flavour and variety. Gouda is also a cheese I had never tasted before, but I kind of like it, it has a salty taste that went perfectly with this chicken
This was a perfect smoothie that was actually made with the left over fruits that were in the fridge. Call it refrigerator clearing mode. We were travelling to the village for the Christmas holiday and so we decided to clear rhe fridge of anything that could go bad while we were away. So there were lots of fruits that we could not just eat all at once, so I decided that a smoothie would be perfect. Even if there was left over, we would carry as we travelled on the road trip. I love the mint that adds such a vibrant tropical vibe and taste!
Refreshing and delicious. This is exactly what this salad is. I love how juicy watermelons are, this makes them perfect for the hot weather especially when you find drinking water is boring. I have been loving Feta Cheese and so I decided to add them into a salad. The flavors of mint add a touch of freshness and vibrant colors.
Omelettes are perfect for breakfast, and this cheese filled healthy spinach omelette is exactly what you need to have an amazing breakfast. I had never tasted Feta Cheese before and so I was excited to give it a try. So far I am not disappointed in the flavour that the cheese added to my omelette.
I made this Carrot fried rice over the Christmas holiday last year. I posted the video on my YouTube Channel. It was part on my 2019 VLOGMAS series which I enjoyed completely. This recipe is simple since you can use any left over veggies in your fridge and rice that you had before. This is great especially when you are home and are too tired to cook a meal from scratch.
I love love fish fingers! I tasted them the first time at a restaurant and immediately fell in love with them. I had them with tzatziki sauce which I hope to make pretty soon.
I love refreshing drinks and this drink is just that. A Virgin Mojito is a popular non alcoholic drink that is perfect for hot summer days. A perfevt blend of lemon flavours, minty taste and fizzy taste, this drink rejuvenated the senses and quenche your thirst. The Virgin Mojito is also perfect when you are entertaining since it literally takes seconds to whip up!
Chapati is also spelled as chapatti,
chappati, chapathi, or chappathi, also known as roti, safati, shabaati, phulka
and (in the Maldives) roshi. Chapatis
are made of whole-wheat flour known as atta, mixed into dough with water,
edible oil and optional salt in a mixing utensil called a parat, and is cooked
on a tava (flat skillet). Chapati dough is typically prepared with flour, salt
and water, kneaded with the knuckles of the hand made into a fist and left to
proof for at least 10 or 15 minutes to an hour for the gluten in the dough to
develop. After proofing, the dough becomes softer and more pliable. Small
portions of the dough are pinched off and formed into round balls that are
pressed between the two palms to form discs which are then dipped into flour
and rolled out on a circular rolling board (a chakla), using a rolling pin
known as a velan or belan, into a flat disc.The rolled-out dough is then
thrown on the preheated dry tava and cooked on both sides.
I saw these delicious cookies and I knew I had to try them. They looked so fluffy and soft that I feel in love with them. I love anything red velvet so you do not have to sell me twice about these sweet morsels. Perfect for Valentines' Day, Christmas or any holiday that your heart is set on. As far as cookies go, I think this is my favourite, coming a close second to chocolate cookies, that reminds me, this year I have to make them! I always enjoy the store bought ones but it is time I filled my house with the sweet aroma of baking cookies. I cannot wait, especially now that I have moved into my own house, so excited to try out the recipes I have been postponing for too long. I even have some recipes that are in draft form for 2018! What? All 68 of them, just waiting to be created. This beginning of the year will be the time to finish any left over recipes on my blog and develop new ones. Meanwhile, enjoy the video that I made on my YOU TUBE channel below. Leave a comment and let me know what you love about red velvet cookies.
HAPPY NEW YEAR my Darlings! We are already into it but, oh, well, it's still new since we are still in the first week! What can I say I have been looking foward to the new Year for the longest time! Not only because it is the chance to start over but its a New DECADE guys! 10 years have just gone by and now we start a whole other new 10 years! Can you believe that? 2019 has been a great year and I can do nothing but thank God for keeping me this far. Last year was awesome, not only because I finally started my YOUTUBE channel and got my first 1,000 subscribers in four months!🤗😊 but Nairobi Kitchen got its first catering gig for 150 plus people! This year I am looking foward to better and greater moments to celebrate. What are you looking foward to more in this new Year, new Decade 2020? 🍾🥂 to more AWESOMENESS!
