Source: HowToCook (a programmer's guide)
Beat the eggs with a fork until the yolk and white are fully combined, then add the warm water or stock, salt, and soy sauce. Stir gently but thoroughly — you want uniform seasoning and a slightly lighter colour, not foam. The 1:1 ratio of egg to liquid is crucial: it hydrates the protein-cooking|proteins enough to set into custard rather than a rubbery scramble. Strain the mixture through fine mesh into a microwave-safe bowl to remove any tough bits of cooked white and catch any stubborn air bubbles that would break the surface tension.
microwave-cooking|Microwave power dominates timing here because wattage controls how fast the edges heat relative to the centre. The goal is a surface that's just set with a slightly soft middle — still yielding when you press it. This happens because egg proteins denature between 63°C and 70°C, so the gentler the heat, the more even the cook. Cover with cling film and poke 8–10 small holes (or use a microwave lid left slightly ajar) to let steam escape without drying out the top. At 700W, start at 1 minute 30 seconds. The surface will shimmer and the edge will begin to pull away from the bowl. Check by tilting — the centre should wobble slightly, not slosh. If needed, add 20–30 seconds and check again. At 600W, you're looking at 1 minute 40 seconds to 2 minutes 10 seconds. At 800W, drop to 1 minute 10 seconds to 1 minute 40 seconds. These timings assume a standard 500 ml bowl; larger vessels need slightly more time.
Pull it from the microwave while the centre is still visibly soft. Let it sit for 1 minute undisturbed — gentle-heating|carryover heat will complete the cook, firming the middle without overdoing the edges. The custard will set noticeably as it rests.
Drizzle with sesame oil while warm so it pools into the surface, then scatter with thinly sliced spring onion. Eat straight from the bowl with a spoon.
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