Let's dine together – the microwave version of egg custard

Cooking Instructions

1. Three eggs with an appropriate amount of salt to beat (salt plays a coagulation role, and also adjusts the bottom taste by the way). It's quicker to use an egg whip.

   

2. Look at the measuring cup scale, the ratio of eggs to water is 1:1.5. I don't count this as foaming egg liquid level of 150ml.

   

3. Pour in hot water at 60 or 70 degrees and stir as you pour. Add water to 375ml.

   

4. Skim off the foam. It is more convenient to use this kind of filter cup. The foam is not clean, and the surface is not smooth when it is steamed.

   

5. Cover with plastic wrap to prevent water vapor from entering. Prick your eyes with a toothpick to let the heat out.

   

6. Microwave on medium heat for 2 minutes.

   

7. Tender and smooth, well absorbed and easy to digest.

   

8. Add some light soy sauce and serve.