Bomb gyeranjjim, the puffy restaurant steamed egg, in 15 minutes

The tall puffy steamed egg that comes out bubbling at Korean BBQ places. #17 on 10000recipe's home cooking ranking. 2 servings, under 15 minutes, beginner.

Ingredients 3 eggs 1/3 tbsp salt 1/3 tbsp sugar 100ml water (adjust to your pot) Green onion or chives, a little Toasted sesame seeds 1 tbsp sesame oil A small ttukbaegi (earthenware pot) and a whisk 1. Get everything ready.

2. Crack the eggs straight into the ttukbaegi and beat them with a whisk.

3. Add the sugar and salt, whisk again.

4. Add the water, whisk once more.

5. Put it on medium heat and stir with chopsticks until the egg sets into soft curds.

6. Add the green onion, put the lid on, turn to low and cook 4 to 5 minutes.

7. Open the lid. It should be puffed up over the rim.

8. Sesame seeds and sesame oil on top. Done.

The author says it tastes exactly like the restaurant one. Lid on, low heat, don't peek. Mine always sinks the moment the lid comes off, so tips welcome.