Quick-handed, tender microwave egg custard

One day I didn't have a steamer when I steamed my eggs, and when I went to get the egg custard 10 minutes later, I got a pot of frangipani soup. So I got the idea of a microwave oven.

Ingredients

2eggs

About60degreesCelsius3timestheamountofwarmwater

1teaspoonlightsoysauce

Cooking Instructions

3 eggs, about 130 grams
scatter
Pour in water at about 60 degrees and stir as you pour
Stir well and sieve 2 times, I haven't, I like to be a little older
Seal with plastic wrap and tie small holes
Put in the microwave
Water at 60 degrees for 6 minutes on medium-high heat
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.
It looks a little old, but it's very tender to eat, and I haven't sifted it
Add a teaspoon of light soy sauce
If you like, you can also add a little meat foam, chives, and so on
Lettuce wrapped egg custard, hehe, crispy and tender, you have to pay for it.

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