Microwave steamed egg

The reward for this delightful steamed egg dish, smooth and savory, will seem much too high for the effort. Reminiscent of Chinese zheng shui dan, Japanese chawanmushi and Korean gyeran jjim, this streamlined recipe cooks entirely in the microwave. The key to that perfect, soft-set wibble-wobble texture (think silken tofu) is using your microwave at around 500 watts — or half its power on a 1,000-watt machine. This lower heat lets the eggs and broth steam together gently until they cohere…

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…

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A quick and easy shortcut method for making steamed eggs. The egg custard still comes out very soft and silky.

A collection of recipes featuring some of the most popular, delicious and comforting Chinese breakfasts. Make-ahead tips are included.

You’ve had eggs boiled, fried, poached, and scrambled … but how about steamed? Silky, savory Asian-style steamed eggs are a real treat at any meal. Different variations are used in China, Japan, and Korea, and I’ll share a recipe for making Korean-style steamed eggs or gyeran jjim. They can be eaten for breakfast, lunch and dinner. When steamed, the eggs set into the loveliest custard with the texture of silken tofu.

The reward for this delightful steamed egg dish, smooth and savory, will seem much too high for the effort. Reminiscent of Chinese zheng shui dan, Japanese chawanmushi and Korean gyeran jjim, this streamlined recipe cooks entirely in the microwave. The key to that perfect, soft-set wibble-wobble texture (think silken tofu) is using your microwave at around 500 watts — or half its power on a 1,000-watt machine. This lower heat lets the eggs and broth steam together gently until they cohere…

Easiest and fastest Korean Steamed Egg recipe using pantry staples. It may not be as pretty as the traditional steamed egg, but it will be silky and delicious. Perfect banchan for main meals. Or makes a great low carb, keto friendly snack or meal by itself.

Trang Nguyen | NYC Food Content Creator on Instagram: "✨MICROWAVED CHINESE “STEAMED” EGG 🥚 Tbh I don’t think I’m ever taking my steamer out again after nailing this recipe— only took 12 eggs and a few days straight of eating microwaved eggs every morning 😂 This recipe is smaller than the steamed recipe because, well, I worked with what I had in terms of dishes and bowls that were microwave-friendly! To get the same protein intake as the steamed eggs, I did end up doubling the serving and…