Microwave Egg Stew Cup

Name: Microwave Egg Stew Cup
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs egg; 2 spoons brine; Some salt; Some chopped green onion; 2 bowls Cold water

by Fatty Mushroom

4.8 (1)

Favorite

Difficulty

Easy

Time

5m

Serving

3

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The one I brought today is a quick custard made with a microwave oven. A microwave oven can also make a perfectly smooth custard. Summer is here, and my family often cooks bad stewed vegetables, bad chicken, bad chicken wings, bad white meat, and many more. Every time after eating, there will be a lot of bad bittern left, and my dad will use the remaining bad bittern to make stew eggs. Most of the stewed eggs in other people's homes are original, and some may add some fresh soy sauce after they are out of the pot. I don't know if it's not my home's unique way of eating. The leftover bitter will not be wasted, and it will make the custard more delicious. The three secrets of making custard are at the end of the article.

Ingredients

2 pcs Egg
2 spoons Brine
Some Salt
Some Chopped Green Onion
2 bowls Cold Water

Microwave Egg Stew Cup

1. Break the eggs into a uniform egg liquid

2. Use the container for egg liquid to fill about 7 minutes full of cold boiled water, and mix with the egg liquid

3. Add an appropriate amount of salt and 2 tablespoons of lees, and mix thoroughly with chopsticks (the lees is a kind of seasoning, probably more common in the south)

4. Pour the well-mixed egg liquid filter, there will be a little egg white that is not evenly beaten, and pour it into the container in equal parts

5. Put the container in a special microwave oven, cover it with a small hole on the cover, 100% fire power, 3 minutes and 30 seconds, then sprinkle a little green onion and simmer for a while.

Tips:
1. It is best to use cold boiled water to make the egg liquid. There is gas in the raw water. After the gas is boiled, the custard will appear small holes, and the hot water will easily scald the egg liquid. Steamed egg custard in cold boiled water, the custard surface is smooth and very soft.
2. The beaten egg liquid should be filtered through a filter screen. On the one hand, some unbeaten egg whites can be filtered out. On the other hand, there will be a lot of bubbles after the egg liquid is beaten. Passing through the filter screen can solve the bubble problem. This can improve the smoothness.
3. Whether you use a steamer or a microwave, the steaming time should not be too long. In the later stage, the speed of change is faster, and if the time is too long, honeycombs will appear if the steam is too large. It is necessary to open holes for microwave heating. First, heat it for 2-3 minutes to check the situation and then add time. It is best not to cover the steamer too tightly, and it is best to watch it out according to the molding situation.