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.
Chefadora AI has the answer - timers, swaps, step-by-step help.
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.
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.
