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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
When I say I have been eating these on repeat, I'm talking like multiple times a week. They're incredibly easy to make and the perfect light meal—silky, savory, and satisfying. The key tip: Turn your microwave power down to 50%, otherwise you'll miss out on that gorgeous custard texture.
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Whisk the eggs, then slowly stream in the chicken broth.
Strain the mixture through a fine sieve and skim off any air bubbles with a spoon.
Cover and microwave on 50% power for 5–8 minutes, until just set but still with a gentle jiggle.
Mix all sauce ingredients together.
Cut the steamed eggs into portions and pour the sauce over the top.
Serve with rice or enjoy on its own.
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Turn your microwave power down to 50% to achieve the perfect custard texture.
Skim off air bubbles from the egg mixture to ensure a smooth finish.
Serve with rice for a more filling meal.
Can I use water instead of chicken broth?
Yes, you can use water, but chicken broth adds more flavor to the dish.
What can I substitute for rice vinegar?
You can use apple cider vinegar or white vinegar as a substitute for rice vinegar.
How do I know when the eggs are cooked?
The eggs are cooked when they are set but still have a gentle jiggle.
Can I make this without a microwave?
Yes, you can steam the eggs on the stovetop using a steamer or a heatproof bowl over boiling water.
Is the chili oil necessary?
No, the chili oil is optional and can be omitted if you prefer a milder flavor.
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