For Perfect Korean Steamed Eggs, Your Pot Matters

Korean steamed eggs, or gyeran jjim, is a savory dish just as customizable as an omelette, but leagues beyond in terms of fluffiness. Featuring savory, custard-like eggs with sharp notes of peppery scallions, gyeran jjim is served as both a filling and flavorful way to start off the day and an unforgettable side dish with dinner. These ingredients are tied together by the flavors of fish sauce, broth, and other add-ins, creating the perfect opportunity to use leftover ramen broth to upgrade your eggs. 

But while you're considering ingredients, don't forget to think about your cooking vessel, too. Whether cooked on stovetop, in a boiling water bath, or even in the microwave, one variety of pot stands above the rest when it comes to making gyeran jjim: clay pots. 

Compared to iron and copper pots, clay pots are better at storing heat evenly and consistently throughout the vessel, meaning these pots are able to retain heat for longer than metal varieties. This quality is key to achieving even, slow cooking as well as keeping a dish warm after it has been served. That persistent, yet gentle, heat also allows the eggs to cook evenly over time in a humid environment, which is central to achieving fluffier gyeran jjim.

Just as a clay Römertopf is key to beautifully-roasted chicken, clay or earthenware pots are the way to go for gyeran jjim. As heat slowly spreads from the bottom of the vessel, steam condenses on the cooler lid and allows for clay cookware to retain moisture as dishes cook. Similarly to how extra liquid is the expert way to make fluffier scrambled eggs, moisture retained by clay cookware is key to fluffy, voluminous gyeran jjim.

As we learned from discussing the differences between saucepans and sauciers, the different attributes of cookware make them better for preparing different dishes. While heat retention is a signature quality that is found in the majority of clay cookware, different varieties of clay will have varied cooking characteristics. For example, some clay pots can heat up as well as thinner cookware while other varieties are better suited to make heavier lidded pots. Clay pots require more careful storage, an initial seasoning, and gradual heating, but the world of flavor this cookware opens up is worth the effort.