Microwave Version of Soft and Smooth Egg Custard

Name: Microwave Version of Soft and Smooth Egg Custard
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Soil eggs; 150g Cold water; a little Soy sauce; a little Cucumber; a little Camellia oil

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

We all steamed egg custard, but have you ever thought of making a bowl of smooth and tender egg custard in a microwave oven? It's actually not difficult! Do it with me! Remember two points to ensure that you can make a beautiful, tender egg custard in one go.
Because the heating principle of the microwave oven is different from the heating principle of the steamer, the temperature of the egg custard in the microwave oven should not be high, and medium and low temperature is more suitable. Although the surface of the made egg custard has some small cracks, it is not as smooth as the steamed egg custard, but the internal structure is still very delicate, and it does not lose the steamed egg custard. "

Ingredients

2 pcs Soil Eggs
150g Cold Water
a little Soy Sauce
a little Cucumber
a little Camellia Oil

Microwave Version of Soft and Smooth Egg Custard

1. Two eggs and a bowl of cold water are ready

Microwave Version of Soft and Smooth Egg Custard recipe

2. Beat the eggs into the bowl

3. Use chopsticks to beat quickly and evenly

4. Pour cold boiled water slowly into the egg liquid, then beat evenly

5. Use a sieve to filter out the scum and larger egg whites

6. Cover the cling film and cut a few small holes on the surface of the film with scissors for ventilation

7. Into the microwave

8. Adjust the microwave power to 50 (medium temperature) and heat for 10 minutes

9. Sprinkle cucumber diced on the oven, pour some light soy sauce and camellia oil

10. Except for small cracks on the surface, the inside is smooth and tender

Tips:
Native eggs are smaller than foreign eggs. The weight of the two eggs after shelling is 78 grams, so the amount of cold water used is basically twice that of the egg liquid; cold water is used instead of cold water. Because the chlorine molecules in the cold boiled water have been heated to evaporate, there will be no honeycomb in the custard. When using a microwave oven to make custard, it must have a medium-to-low fire, because when the fire is high, the custard will boil and the custard It is not smooth; the plastic wrap must be used for microwave, and it must be pierced for ventilation; the seasoning on the custard can be adjusted according to taste.