About 6 minutes.

Ingredients: 80 grams of free-range eggs.

Accessories: 104 grams of cold boiled water, 2 grams of chopped green onion, 5 grams of sesame oil, and 4 grams of light soy sauce.

1. Prepare two free-range eggs and a small chive.

2. Wash and chop the shallots, and break the eggs into a bowl.

3. Beat the eggs evenly with an egg beater, add cold boiled water and beat again.

4. Skim the foam on the egg liquid.

5. Filter it with a filter.

6. Choose an open bowl. Don’t fill the bowl too full with egg liquid. Cover it with plastic wrap and make small holes with a toothpick.

7. Put it in the microwave.

8. Choose 30% firepower and use medium-low heat to make egg custard, so that the finished product will be more delicate.

9. Set it for 5 minutes first, and then set it for 1 minute and 30 seconds after the microwave oven is finished working. The total time is 6 minutes and 30 seconds.

10. The golden and smooth egg custard is out of the oven.

11. Add light soy sauce and sesame oil, then add a slice of small tomato and a little chopped green onion to garnish.

12. Picture of the finished product of microwave steamed egg custard.