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, and finish with LGM chilli crisp.
Recipe method is 50% power on a 1000W microwave for 5-7 mins, but I want the delicate end of texture as chawanmushi – so for 1 egg, I did 1.5 mins at 40% power and then another 1 min at 30% and the egg was just-set.
