This California weather is sort of crazy, isn’t it? EARTHQUAKE weather for sure. =/ Growing up in Cali, I’m so used to earthquakes. I’ve been through quite a few of the big ones so they hardly bother me anymore – but still the thought of the next big one is pretty scary. =P
The rain has made it a lazy day today. All of Munchkin’s sports activities this week have been cancelled due to rain. This means the kid is going stir-crazy from 3PM until his bed time. Stir crazy kid means a mom that has to get dinner on the table as quickly as possible.
The following is a quick and easy way to make steamed egg all in one pot. There are other ways to make egg jjim and I have VERSION 1 and VERSON 2 right here.
- 2 Eggs
- 1 CUP water
- 2 TSP shrimp jut
- handful of green onions
First crack two eggs into a small stone pot.
Pour a cup of water into it.
Add 2 TSP of shrimp jut LIQUID ONLY.
Whisk it all around thoroughly using a fork and place it on the stove on medium heat.
Once it looks like it’s just about to boil, turn down the heat to low…
…and add a tin foil tent on top with a tiny opening to let some air out. Just let it simmer on low for about 10-15 minutes.
When it looks just about done, throw some green onions on top.
Let it continue to simmer for a couple of minutes and you’re ready to serve! This type of egg jjim tastes best when served fresh.
Even just after just a few minutes, it starts to flatten out.
It still tastes great though! This is the quickest and easiest way to enjoy egg jjim besides microwaving it. Whenever I get around to it, I’ll post up the microwave version. Enjoy and stay warm!
Munchkin’s dinner tonight also consisted of miyuk gook and clams. =P The kimchi jjigae was leftover from yesterday and was for ME. =)