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Prep time
5 minutes
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Cook time
8 minutes
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serves
3-4
Author Notes
This classic Chinese custard is simply deceptive to master on the stove, but deceptively simple in the microwave. Eggs and stock form the base of a delicately smooth, savory custard that’s similar in texture to silken tofu. Top with soy sauce, sesame oil, and scallions and enjoy over steamed rice or poached seafood. For chawanmushi, the Japanese version, use dashi in place of chicken stock.
Note: This recipe was created for a 1000-watt microwave. Head to cookanyday.com to find the original recipe and adjust cooking times for other microwave wattages.
Have more microwave cooking questions? Find recipes, resources, and more at cookanyday.com. —Anyday Microwave Cookware
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Ingredients
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4
large eggs
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1 1/3 cups
chicken stock, vegetable stock, or water
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salt, to taste
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2 teaspoons
scallions, thinly sliced
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1 teaspoon
soy sauce
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1/2 teaspoon
sesame oil
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chili crisp or oil, for serving (optional)
Directions
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Whisk together eggs, chicken stock, and salt in a separate bowl.
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Strain the mixture through a fine mesh sieve into the Anyday dish. This removes thicker bits of egg white and makes the resulting custard silky smooth. Cover with the lid (knob lifted).
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Cook in the microwave at Power Level 5 for 8 minutes, or until the custard is barely set in the middle, and jiggles gently if shaken. If it’s too runny, add time at Power Level 5 in 30-second increments. Let rest with the lid on for 1-2 minutes to let the egg gently finish steaming.
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Garnish with scallions, soy sauce, and sesame oil. Add a spoonful of chili crisp or chili oil for a burst of flavor!
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