Gyeranjjim Korean Steamed Eggs
Ingredients
- 2 large eggs
- Cooking spray or vegetable oil, for coating the ramekins
- 3/4 Cups anchovy broth, chicken stock, vegetable broth, or water*
- 1 Teaspoon liquid from Korean salted shrimp (saewujeot) (optional)
- 1/4 Teaspoon salt (less if using salted shrimp liquid)
- 2 medium-sized shrimp, peeled, deveined, and chopped (optional)
- 1 Teaspoon chopped scallions
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