Gyeranjjim (Korean Steamed Eggs)

1. Beat the eggs with a spoon.
2. Run the mixture through a sieve to break it down into a smooth liquid consistency. (If you skip this process, make sure to beat the eggs until very smooth.) Mix the beaten eggs well with the anchovy broth or water and salted shrimp (saeujeot), salt, or fish sauce.  
3. Lightly oil your pot or bowl with 1/2 teaspoon sesame oil or cooking oil. If using an earthenware, start heating it while preparing the egg mixture.

Use one of the following cooking methods depending on the cookware used:

Earthenware/ceramic pot (stove-top proof):

1. Add the egg mixture to the pot. Cover, and simmer. When the eggs start to set at the bottom, stir, and reduce the heat to medium low or low (if your stove is high strength). Cover, and continue to simmer for about 5 to 7 minutes, stirring a couple of times, gently stirring the eggs in a circling motion with a spoon.
2. Check the eggs, and cook longer if needed. You can add the scallion with a couple of minutes left or after the egg is done. Drizzle the optional sesame oil (about 1/2 teaspoon) and/or sesame seeds.

Stock pot:

1. Bring water to a boil in a medium-sized pot. The water should come halfway up the sides of the ramekin/bowl. (Adding a folded paper towel at the bottom will prevent the ramekin/bowl from rattling while the water is boiling.) 
2. Carefully place the ramekin/bowl in the pot. Cover the pot and steam for 8 minutes over medium low heat. Make sure the water boils gently. 
3. Gently stir the eggs with a spoon. Add the scallions, cover, and steam for an additional 4 minutes or until the mixture is set.

Microwave

1. Place the bowl with the egg mixture in the microwave. Don't need to cover it. Cook for 2 minutes, and stir. Cook for another 2 minutes, and stir. Check to see if the egg is still runny in the middle, and cook for another minute or until the egg is set in the middle.