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 liquid separation are often part of the situation because eggs are delicate and the liquid ratio is pretty high 
Where their method is genius is that you steam the eggs on direct heat for a short time, turn off the heat source, and let them continue cooking in the residual heat for much longer. Mostly avoids the bubble and separation issue if all goes well.
I used dashi and chicken stock for flavoring along with sesame oil. I was a bit impatient, so I started with my usual initial steam time of 7 mins instead of their 3-4 (they have a few versions of this recipe on the site), then turned off the gas, moved the steamer setup (my small PC) off the burner, and left it for another 5.
Pretty much perfect — I will be using their timing and off-heat technique from now on.
