Gyeran-jjim steamed eggs

Crack the eggs into a bowl, add 150 ml of water and the salt and beat with a fork until smooth.

Strain the mixture through a sieve into a heatproof pot or bowl, so the custard comes out silky and bubble-free.

Finely chop the green onion and stir half of it into the eggs.

Pour 3 cm of water into a wide pot and bring to the boil. Set the egg pot inside, cover the pan with a lid and steam over low heat until the eggs have set and just wobble slightly in the centre.

Cover the egg pot with a saucer or foil so condensation from the lid doesn't drip on the eggs. Lift it out with an oven mitt: the pot and the steam are very hot.

Drizzle with sesame oil, sprinkle with sesame seeds and the remaining green onion and serve right in the pot. Enjoy!