Vegan Steamed Egg (Vegan Gyeranjjim)

This steamed vegan egg dish is a quick protein-rich dish that is a family favourite breakfast in our household!

Ever since going vegan, I have found egg dishes the things I miss the most. Tofu scramble or the Viet version of an omelette are beloved in our household. Lately we have been having this steamed vegan egg, which was first introduced to me as a Korean steamed egg dish (gyeranjjim). I know there are versions in both Chinese (蒸蛋) and Japanese cuisine as well. But in our house, we call this dish jiggly eggy haha.

There are various methods for making the plant-based version of this steamed egg dish: some use silken tofu blended with a binder like potato starch; some use the classic vegan swap of making vegan egg out of chickpea flour, water and spices. You could even experiment with the homemade mung bean egg mixtures to do this! But for simplicity and consistency, I opt for using JustEgg. If I experiment with other versions, I will update this page with the results.

We love to eat this vegan steamed egg with rice, and I always have some purple rice prepped in my freezer for this. I love this for any meal, it’s just so comforting and savoury.

Recipe Notes

• I tried making this dish without a lidded casserole dish, but it consistently exploded in my microwave. No amount of 30 second increments prevented the explosion if I wanted it cooked all the way through. A lidded vessel is imperative for this dish.
• I haven’t experimented with steaming a bowl of this in a pot, but that’s the OG way of making this dish and I imagine it would be successful.
• Add extra chopped veg in the final 90 second increment of cooking this vegan steamed egg. I don’t like overcooked greens/veg, so this works best for me.
• My casserole dish is about 6 inches in diameter, about 3 inches deep, so I often make a larger amount (200 mL JustEgg liquid, 100 mL water). If you double the recipe, be prepared to have to microwave for at least 1-2 more 90 sec increments.