MICROWAVE GYERANJJIM WITH CHICKEN
I love asian egg custards, whether it’s chawanmushi, chinese steamed eggs, or gyrenjjim.
I saw this microwave version in the NYT but was skeptical, because I like my egg custards just-set, perfectly cooked, no bubbles, no liquid separation, for which timing is critical, and the microwave is not a surgical tool 
TLDR: 1/2c water per egg, book uses chicken broth plus fish sauce and 100% power vs NYT dashi and 50% power, book 3-7 mins for 2 eggs vs NYT 5-7 mins
The book version is not a delicate egg custard, but the k-bbq version of gyeranjjim that arrives boiling hot with liquid separated and bubbling eggs. From the NYT comments, it seems a more delicate, silky egg / I separated outcome is possible by adjusting the power level.
My microwave is pretty strong, so I went with 30% power and the low end of the NYT time range (5 mins). My foolishness that I halved the eggs and not the time 
– the 30% power saved me!
Outcome was a silky not bubbly custard, but the water separated because I was at least 30s over on timing.
BUT given the good egg texture, I will definitely try the microwave method again, just with tweaked timing.
