Chawanmushi vs Gyeranjjim vs other savory egg custards?

[Saregama]

Good luck!

I find this method is the most foolproof even though it takes a bit longer.

October 2023 Cookbook of the Month: Woks of Life Cookbook and Blog

STEAMED EGG (CUSTARD) (aka chawanmushi aka gyeranjjim) I first encountered this in its japanese form at a french restaurant (go figure) but fell in love with it the next time I ate it at a modern chinese restaurant that sadly no longer exists. This is really the most foolproof technique for this dish I’ve come across. Egg is beaten with liquid (water, stock), steamed, and that’s it. The result is supposed to be a silky, just-set egg, no bubbles, no liquid separation. Well, bubbles and liqui…

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This microwave method is also good, and much faster in a pinch, if you are comfortable manipulating lower power settings.

October - December 2024 COTM + COOKING FROM thread: NEW YORK TIMES COOKING (website & cookbooks)

MICROWAVE STEAMED EGGS aka Chinese zheng shui dan, Japanese chawanmushi and Korean gyeran jjim This was the only Eric Kim recipe that came close to working for me when his book was COTM, but I had not tried the microwave method again because the WOL version was one of my favorite recipes of 2023. Well, this one is going on my 2024 list. 1/2 cup water or broth per egg, 1/2 tsp each soy sauce and maple syrup (which I skip). I use instant dashi or chicken bouillon, plus soy sauce and sesame oil…