Silky Chinese Steamed Egg Custard

Whisk together eggs, chicken stock, and salt in a separate bowl.

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).

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.

Garnish with scallions, soy sauce, and sesame oil. Add a spoonful of chili crisp or chili oil for a burst of flavor!

SERVING SUGGESTIONS & TIPS

Adjust the power level by 1 as needed — increase if it’s taking longer than expected, or decrease if the custard is bubbling too much and ends up with a “hole-y” texture.

Replace chicken stock with dashi and add a splash of sake before cooking to make this into chawanmushi, packed with umami-rich flavor.

Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.