Tender Egg Custard

Name: Tender Egg Custard
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Soil eggs; 150g Cold water; a little Soy sauce; a little Cucumber diced; a little Camellia oil

by meggy dancing apple

4.8 (1)

Favorite

1

Difficulty

Normal

Time

15m

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

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a little Cucumber Diced
a little Camellia Oil

Tender Egg Custard

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

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. Done

Tips:
The native egg is smaller than the foreign egg. The weight of the two eggs after removing the shell is 78 grams, so the amount of cold water used is basically twice that of the egg liquid;
Use cold water 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;
Use a microwave oven to make egg custard, be sure to have a medium-low heat, because when the fire is high, the egg liquid will boil and the custard will not be smooth;
The cling film should be special for microwave, and it should be pierced and breathable;
The seasoning on the custard is adjusted according to taste.