Korean Egg Custard (Gyeran Jjim)

Korean steamed eggs are similar to quiche, but without a crust, and these eggs are amazingly light and fluffy. Not only does this steamed egg recipe go well with just about anything, it's healthier than most egg recipes that call for frying or baking. Whenever possible, you want to steam and boil foods that require cooking, as low temperature cooking minimizes the production of harmful compounds like heterocyclic amines.

serve 4, Prep 10 minutes, Cook 25 minutes

Ingredients:

• 3 eggs


• 1 cup water


• 2 tsp fish sauce


• 1 Tbsp minced carrots


• 2 Tbsp minced green onions

Directions:

1. Break the eggs, whisk until the well,then sieve them; then add water, fish sauce; mix them well.


2. Pour the egg mixture into heat safe bowl (up to 80% of the bowl) and cover them with foil.
   When the water starts to boil from the steamer, add the bowl into the steamer.
   Cook the eggs at the medium heat about half way 10 ` 15 mins)
   Change to the low heat, add minced carrots, minced green onions and cover; then cook 10 more mins.


3. When the eggs are ready, you should be able to poke a chopstick right through to the bottom and come out with a clean chopstick.


4. Enjoy!
   

* instead of fish sauce, you may add 1 tsp. salt-pickled baby shrimps called "Sewoojut".
* Add any fresh vegetables, herbs that your taste buds are calling out for
* This quick and easy steamed egg dish (gaeran jim) can be made in the microwave. If using microwave, mix eggs, water, chopped vegetables, fish sauce: mix well; then cover the bowl with a plastic wrap and cook for 4 minutes or more.

Smoked Chicken Strata

Serve: 6 Prep: 25 mins Chill: 2 hrs Bake: 25 mins Stand: 1o mins

Ingredients:

• 1 Tbsp canola oil
• 2 cup cut-up trimmed fresh asparagus or chopped broccoli
• 1 1/2 cups sliced fresh mushrooms
• 1/2 cup chopped red or yellow sweet pepper
• 3 whole grain English muffins, torn or cut into bite-size pieces (4 cups)
• 2 cups shredded smoked chicken or cooked chicken breast (10 oz.)
• 3/4 cup shredded Swiss cheese ( Gruyere cheese is better )
• 4 eggs, lightly beaten
• 1 cup milk

Directions:

1. In a large nonstick skillet, heat oil over medium-high heat. Add asparagus, mushrooms, and pepper; cook about 3 minutes or just until vegetable are crisp-tender.


2. Lightly coat casserole dish with nonstick cooking spray. Divide half of the English muffin pieces in the dish. Top with the chicken, asparagus mixture, and 1/2 cup of the cheese. Top remaining English muffin pieces.


3. In a medium bowl, whisk together eggs, milk, and 1/8 tsp black pepper. Pour egg mixture evenly over the layers in dish. Using the back of a large spoon, press muffin pieces down. Sprinkle with the remaining 1/4 cup cheese. Cover; chill 2 to 24 hrs.


4. Preheat oven to 325 degree. Bake 25 to 30 minutes or until a knife inserted in centers comes out clean. Let stand 10 minutes before serving.

Egg Salad with Fruits

• 2 Caned whole kernel corn (no salt added), well drained


• 5 Peeled, hard-cooked eggs, coarsely chopped


• 1 Canned pineapple, well drained


• 1 Fresh apples, cored and chopped


• 1/2 cup strawberries, chopped


• 1/2 cup grapes, halved


• 4 to 5 Tbsp Mayonnaise (more or less to taste)

1. In a large bowl, blend the chopped, hard-cooked eggs,all other ingredients, and mayonnaise. Cover and refrigerate until service.

Egg Amp Salad With Fruits @ Group Recipes

Steamed Egg With Salted Pollack Roe (Gyeran Jjim)

Serve: 4 Prep: 5 minutes Cook: 20 minutes

Ingredients:

• 2 large eggs
• 1 roe of salted pollack roe (Myeongran Jeot )
• 2 green onions, chopped
• 1 tsp sesame seed
• 1/2 Tbsp Mirin ( Sweet Rice Wine)
• 4-6oz. combination of water & milk; depend on texture-more water, more softer

*IF YOU ARE NOT SURE HOW MUCH WATER OR MILK SHOULD BE ADDED IN, YOU MAY USE A MEASURING CUP. ADD SAME AMOUNT OF WATER OR MILK WITH EGGS.

Direction:

1. In a heat resistant glass, add 1 roe of salted pollack, cut into 3 or 4 pieces.
2. Mix eggs, water, Mirin, then stir well.
3. Pour unto the roe and add green onions, sesame seed.
4. Cover and steam 20 minutes or until no liquid coming out from inside.

QUICK & EASY WAY: SET MICRO OVEN TO MEDIUM POWER AND COOK ABOUT 8 MINUTES.
http://www.grouprecipes.com/86093/steamed-egg-with-salted-pollack-row-gyeran-jjim.html

Evergreen Frittata

Serve: 8 Prep: 10 min Cook: 1o min

Ingredients:

• 10 large eggs, lightly beaten
• Salt & Ground Black Pepper, to taste
• 2 Tbsp chopped fresh dill
• 2 Tbsp chopped flat-leaf parsley, plus 1 Tbsp for garnish
• 2 Tbsp unsalted butter
• 8 oz. sour cream

Direction:

1. Preheat oven to 350 degreeF. Beat effs with salt, pepper, and herbs.
2. Melt butter in a 10-inch ovenproof skillet over medium-low heat until it forms, coating the bottom and sides. Add eggs. Place skillet in the oven for 10 minutes.
3. Let rest for 5 minutes. Invert onto a round plate and garnish with parsley. Serve with sour cream on the side.

* When removing the skillet from the oven, beware of the hot handle!

Egg Muffins

Serve: 4 Prep: 10m Cook: 20m

Ingredients

• 6 large eggs.


• 1 cup of cooked sausage, chopped.


• ¼ cup chopped onions.


• ¼ cup chopped vegetable (black olive, mushroom, green pepper...).


• 1/3 cup diced cooked potatoes-use frozen shredded hash brown potatoes.
  
• 1 teaspoon minced garlic.


• 1 teaspoon dried oregano.


• 1 teaspoon dried thyme.


• ½ teaspoon salt.


• ¼ teaspoon pepper.


• 1 tablespoon flour.


• 1 tablespoon water.


• 2 table spoon grated Parmesan cheese.


• Salsa

Directions

1. Put a little bit of oil in the fry pan, sauté the chopped onions and garlic and add vegetable and potatoes, cook well

2. Add the cooked sausage & oregano, thyme, salt, pepper to taste

3. In the bowl, combine eggs, Parmesan cheese, water, and flour, mix well.

4. Add sausage mixture into the egg, mix well

5. Spray the muffin pan with the oil, fill the mixture into the muffin cup 3/4 full and bake them 350 degrees, 20-25 minutes.

6. Carefully run a knife around the edges cups to loosen.

7. Serve with salsa