Tuesday, 12 July 2022
I LOVE, love chicken, and I can have it any type of way, whether stewed, grilled, baked, stuffed, or fried, chicken is jut the easiest and most delicious meal that you can whip up with very minimal effort. Today I offer you baked MSHIKAKI. The mshakiki are meat skewers, they can be any meat you prefer, from beef, chicken, pork, lamb even goat meat. They are usually spiced with chili, ginger, masala, or other local spices and are marinated with oil, salt, pepper, and lemon whether it’s dry run spices or marinating in the liquid marinating sauce. You can bake, grill, or even fry the mshikaki, and the skewers are often filled with the meat alternating with vegetables or you can choose to have the meat on its own.
Wednesday, 8 December 2021
Monday, 1 March 2021
NAIROBI KITCHEN 7,000 Subscribers Giveaway!
My YouTube channel recently hit 7,000 subscribers and to celebrate I will be having a Giveaway to thank my subscribers for being with me throughout this whole journey. The competition has been running and today we will choose the winner of the Kshs. 2,000 shopping voucher.
Friday, 22 May 2020
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.
- 4 Eggs
- 2 Cups Water
- 1 Tablespoon Green Onion
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.
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