steamed egg recipe-the korean way (gyeran jjim)

first things first,i didn’t mean to take other people pictures of these lovely steamed eggs..my sister and i did make our first steamed eggs using this recipe and it turn out to be fabulously beautiful and delicious and it is finished in seconds right after we served it..so we didn’t get to take its picture..so,i’m using @mykoreankitchen picture so that all of you will know how it will turn out and mine also turn out just like these pictures…(credit to:mykoreankitchen)

Ingredients (to serve 3 people)

6 large eggs (~70g each)
15cm by 15cm kombu (dried seaweed)
1 cup of warm water
2 tbsp anchovy sauce
1 stalk of finely chopped shallot (green part only)
1/3 of finely chopped medium size carrot
Prep

Soak the kombu in warm water for 15 minutes.
Beat the eggs and sieve them two times.
Add the kombu water into the beaten eggs (discard the kombu).
Add the anchovy sauce, shallots, and carrot.
Mix them well.
Pour the egg mixture into bowls (up to 80% of the bowl) and cover them with plastic wrap.

Method (It makes it easier if you have a big steamer)

Boil the water in a steamer (high heat).
When the water starts to boil, add the bowls.
Lower the heat to medium to low, steam the bowls for about 15-20 minutes.
Serve them.