Microwave Korean Steamed Egg (Gyeranjjim)

Method

1. 1
   • egg4
   • chicken stock2½ dl
   • salt1 pinch
   • fish sauce½ tsp

   Whisk and strain the eggs — In a deep microwave-safe bowl, whisk the eggs thoroughly with the chicken stock, a pinch of salt, and the fish sauce until smooth and fully blended, then strain through a fine sieve for the silkiest texture if you have one to hand.

2. 2

   Microwave and whisk once — Cover loosely and microwave on medium-high for about 1 minute, then remove and whisk briskly to break up any curds that have formed around the edges — this interval-and-whisk technique is what keeps the custard silky instead of scrambled.

   ⏱1 min
3. 3
   • egg4

   Microwave in short bursts — Cover again and microwave in short 30-45 second bursts on medium-high, whisking briefly between each burst, for another 1-2 minutes total, until the egg is puffed up, custard-like and just barely set with a gentle wobble.

   ⏱2 min
4. 4
   • spring onion1
   • sesame oil1 tsp
   • sesame seeds½ tsp
   • chilli flakes1 pinch

   Garnish and serve warm — Immediately scatter the sliced scallion over the still-puffed custard, drizzle with the sesame oil, and sprinkle with sesame seeds and a pinch of chili flakes before it deflates, then serve warm straight from the bowl.