Quickly steam the custard in the microwave

Cooking Instructions

1. Beat two eggs, pay attention to turn clockwise, not easy to bubble. I was cooking for my son, just to be fast, so the egg didn't open.

   

2. Warm water, about 150 ml, eggs to water in a ratio between 1:1.2 and 1:1.5. The water temperature is best 40 °C, of course, it can be cool, continue to stir clockwise, and the action range can be small to reduce bubbles

   

3. There are no bubbles, this step skips
   the bubbles, and if there are bubbles, I use a spoon to pick out
   the bubbles, and I generally don't pick them
   

   

4. Loosely cover the lid, or the plate is fine, put it in the microwave and turn on high heat for two minutes, turn to the thawing setting for another 3 minutes. My microwave oven has a quick defrost option, I usually choose two minutes, and the microwave oven will automatically stop every time there are 41 seconds left.

   

5. Take out the steamed egg custard, add green onion and peanut soy sauce and sesame oil, and add other seasonings according to taste.
   The picture shows that the bubbles are steamed without picking out, but if the bubbles are picked out, the steamed egg custard will be much smoother.

   

6. Stir it up and it's as smooth as tofu brain.