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Gyeranjjim (Korean Steamed Egg Tofu)

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"This is a recipe to make individual egg tofu cups. There is no tofu involved, but the eggs come out with a tofu-like texture."
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20 m servings 147 cals
Original recipe yields 1 servings (1 serving)


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  1. Bring water to a boil in a small pot.
  2. Crack eggs into a big coffee mug or jar; season with salt. Whisk eggs, slowly pouring in 1 cup boiling water. Remove bubbles from the top of the eggs using a spoon.
  3. Lower coffee mug or jar gently into the pot of boiling water. Cover mug with a small plate. Cover pot with a lid and cook until eggs are set, about 10 minutes. Garnish with carrot and green onion.

Nutrition Facts

Per Serving: 147 calories; 10 g fat; 1.7 g carbohydrates; 12.7 g protein; 372 mg cholesterol; 748 mg sodium. Full nutrition

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