Microwave-Steamed Eggs

By Eric Kim

Published Sept. 28, 2021

Microwave-Steamed Eggs
Kate Sears for The New York Times. Food Stylist: Barrett Washburne.
Total Time
10 minutes
Rating
4(3,546)
Comments
Read comments

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 into something ethereal, existing somewhere between liquid and solid. More slurpable than chewable, it tastes fantastic as a light starter or breakfast on its own, or for lunch or dinner alongside steamed rice and other dishes to complete the spread.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:2 servings
  • 2large eggs
  • 1cup instant or kombu dashi (see Tip), vegetable or chicken broth, or water
  • Pinch of salt
  • 1teaspoon soy sauce
  • 1teaspoon maple syrup
  • 1tablespoon finely snipped chives or scallion greens, for garnish (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

115 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 8 grams protein; 243 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a medium, microwave-safe shallow cereal bowl, whisk together the eggs, dashi and salt until very well combined, at least 30 seconds. Skim off any bubbles with a spoon or pop them by blowing on them.

  2. Step 2

    Cover the bowl with a microwave-safe plate and microwave at 500 watts (on 50 percent power or power level 5 on a 1,000-watt microwave) until the eggs have just set and are no longer liquid in the middle, 5 to 7 minutes. (Every machine differs, so check for doneness at 5 minutes, then in 30-second intervals after that if needed.)

  3. Step 3

    Let sit in the microwave to cool slightly, then carefully remove, uncover and drizzle with the soy sauce and maple syrup, and garnish with the chives, if using. Serve immediately.

Tip
  • To make a quick kombu dashi, add a 4-inch square of dried kelp, such as kombu or dasima, to a liquid measuring cup and fill with just-boiled water. Let steep until the water is fragrant with seaweed, about 10 minutes, then cool until ready to use.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
3,546 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

HK

Growing up in Korea, I loved gaeranjjim (steamed eggs) in the morning with breakfast. This is a quick and easy adaptation of the old classic. However, I don't get why you'd need maple syrup in this dishi. The classic does not use any sweeteners and tastes delicious on its own. Instead of maple syrup, I recommend adding a bit of sesame oil, which is usually included in the dash. If you want to make it especially umami, you can also add a bit of saewoojut (Korean-style fermented shrimp sauce).

RoLo

I tried the maple syrup/soy sauce Because I grew up eating the sesame oil version. Eric Kim's recipes are often For Us who grew up eating the same dishes; I don't get why we don't embrace him for this dialogue, instead of the "no, our moms did it this way" auto-response. Anyway the maple syrup is there not just to add sweetness (1/2 teaspoon for 2 eggs isn't much, and is nicely balanced by the soy), but to impart a different (smoky maple vs. roasty sesame) depth. Lovely variation on the classic.

Steven

READ THIS if you're struggling getting the right texture. It took some trial and error for me, but a few things I changed helped get the dish spot on. 1. Adjust amount of water used. I ended up using 3/4 cup instead of 1. 2. Use a wider, shallower bowl. My first attempt I used my "cereal" bowl and eggs did not come out silky. 3. Adjust microwave power. This will depend on your own microwave but my microwave is on a scale of 1 - 10 and 4 was the sweet spot. Hope this helps!

Marcella

Silky umami heaven. I halved the recipe for a quick lunch, used a shallow bowl per the instructions, and it was perfect after 5 minutes at 50% power. Instant dashi is my preferred liquid. Honey works if you don’t want to use maple. I go a bit heavier on the toppings and eat it with a bowl of rice.

alyssa

new breakfast just dropped!! god this rocks. i used korean anchovy broth instead of dashi, added sesame oil. i drizzled about half with maple syrup and i think i could take it or leave it. the texture of the eggs is to die for.

Tate

I thought the idea of maple syrup in this would be strange but the sweetness really ties it together! I still don’t think this will be a regular of mine but I did enjoy it.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.