Silky, custard-soft steamed eggs the Japanese way — just eggs and chicken broth in a 1:2 ratio, gently steamed until they jiggle. Finished with sesame oil, soy sauce, and scallions. Done in under 10 minutes.
Never eat dry chicken again: this Japanese low-temperature method keeps chicken breast tender and juicy every time. Trim the tendons, cure a 300 g breast with 3 g salt and 1.5 g sugar for 15 minutes, then poach in just-off-the-boil water (80–85 °C / 175–185 °F) for 23–25 minutes until the center hits 74 °C / 165 °F. Finish with a 1-minute butter sear for colour. Serves 2.