Gyeran-jjim (Korean Steamed Egg Custard)

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In a medium mixing bowl, crack the 4 large eggs and beat them gently until well blended.

Ingredients quick view

4 large eggs

1 cup anchovy-kelp stock or water

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup finely chopped scallions

Make sure to beat the eggs gently to achieve a fluffy texture.

Avoid overcooking the custard to keep it tender and smooth.

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