Silky Chinese Steamed Egg Custard
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.
All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.