Quick-handed, tender microwave egg custard

Cooking Instructions

1. 3 eggs, about 130 grams

   

2. scatter

   

3. Pour in water at about 60 degrees and stir as you pour

   

4. Stir well and sieve 2 times, I haven't, I like to be a little older

   

5. Seal with plastic wrap and tie small holes

   

6. Put in the microwave

   

7. Water at 60 degrees for 6 minutes on medium-high heat

   

8. Heat high in cold water for 8 minutes, remember to take a towel, be careful with the scalding, and be sure to use tableware that can be used in the microwave.

   

9. It looks a little old, but it's very tender to eat, and I haven't sifted it

   

10. Add a teaspoon of light soy sauce

    

11. If you like, you can also add a little meat foam, chives, and so on

    

12. Lettuce wrapped egg custard, hehe, crispy and tender, you have to pay for it.