Microwave Egg Custard
1.
Wash the eggs, knock them apart, and put them in a container (which can be heated in the microwave)
2.
Beat the eggs. When it is beaten the best, it can produce foam, and the egg liquid can also become a water stream (this kind of taste is the best)
3.
Beat the egg liquid, add salt and water
4.
This is a comparison chart of the proportion of water added. Not too much water
5.
Microwave heating: high fire, starting from 3 minutes. Like tender ones, don’t take too long; like older ones, add a little more time
6.
This one is rather old and took 5 minutes. After it’s out of the oven, add sesame oil and stir evenly with a spoon, you can eat your belly right away~
Tips:
When beating the eggs, you must add salt to make it into a thick soup.
Don't have too much water.
The time depends on whether you like the tender or the old. Generally, start the trial in 3 minutes first, and add 1-2 minutes if it is not enough.
The sesame oil, at the end, enhance the flavor, not too much, otherwise it will be greasy.