Thread by @JaneLindholm

I just recently learned that you can make perfect jīdàn gēng, steamed egg custard, in 5 minutes in the microwave and I want to eat it for every single meal for the rest of my life!!

For the recipe: NYT Food featured it recently but I don't have a subscription (yet!) so I just googled a bunch of recipes and cobbled together something that looked right to me. Here's what I did: (see next tweet)

Beat 2 eggs and 2/3 cup chicken broth (many of the Korean recipes used broth, lots of Chinese ones used water, and for Japanese chawanmushi, which I love, you can use dashi, but I didn't have any). I microwave the broth for 30 seconds so it isn't too cold. Add a little salt. 1/

For super smooth texture you can strain that mixture. Put into microwave-safe bowl and put a plate on top to seal it. I have a 1200w microwave, so I cooked it at 40% power for about 4:30 mins. Then I kept adding 30 seconds until it was just set in the middle. 2/

I've been topping it with scallions from my garden and soy sauce (I cut into it to let the soy sink in) and some sriracha. I'd love to add some bonito flakes. And I'm eager to try making a slightly sweet version. It's silky smooth and comforting and filling. So good!! 3/3