This content introduces a simple recipe for microwave-steamed eggs inspired by Asian cuisine. By utilizing a lower microwave power setting, the eggs and broth gently steam together to create a smooth and savory dish reminiscent of various Asian egg dishes like Chinese zheng shui dan, Japanese chawanmushi, and Korean gyeran jjim. The resulting texture is described as wibble-wobble, similar to silken tofu, making it more slurpable than chewable. This versatile dish can be enjoyed as a light starter or breakfast on its own, or paired with steamed rice and other dishes for a complete meal experience.
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by Yewande Komo... kl. cooking.nytimes.com 02-21-2024
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