Steaming eggs is a lot of partners like to eat home cooking, delicate and tender egg custard, salty and light just right, even if you do not do other dishes, simple egg custard with rice, I can eat a bowl of rice.

The steamed egg custard to be delicious, must be steamed tender, delicate organization, if steamed old, the egg liquid completely solidified, easy to air holes become larger, the texture becomes rough. Usually we are using a steamer to make egg custard, today we share the practice of microwave steaming eggs!

Ingredients: eggs: 2, warm water (not hot): 3 eggshells of water.

Salt: 2g, chopped green onion: a little, sesame oil: a little, fresh soy sauce: a little.

Brief steps:

1, eggs in a bowl beat, the yolk, egg white as much as possible, add the right amount of salt and mix well.

2, add 1.5 times the volume of warm water to the egg mixture and mix well, and sift the egg mixture through a sieve twice.

3, cover with plastic wrap, use a toothpick to poke a few holes, put into the microwave oven, heat on low for 4 minutes, then medium-low heat for 4 minutes.

4. Sprinkle chopped green onion on the surface, pour sesame oil and fresh soy sauce and use, or sprinkle a handful of shrimp and other flavors.

1, egg custard to be tender and delicious, the volume ratio of egg and water is 1:1 or 1:1.5, want to be tender with 1.5 times warm water, want to be a little more solid texture with 1:1 ratio, you can use the egg shell to fill the water, control the volume.

2, the temperature of the warm water is better than slightly below hand temperature, so as not to burn the egg mixture.

3, sifted egg and cover the plastic wrap steaming, both in order to make the internal organization of the egg custard delicate, do out more tender and delicious.

4, in addition to the above preparations, do egg soup microwave oven fire should not be too large, we all know that when steaming egg soup, are small fire to steam, so as not to fire too much, resulting in egg soup inside the pores is too large, not tender and smooth. Each home microwave oven fire power is different, everyone in accordance with the actual situation to adjust yo!

5, if it is your egg custard made into an omelet, a reason too little water, the second fire is too big, if you use the steamer fire is too big, the egg custard is also easy to lump, the internal pores, the taste is not smooth.

6, the power of the microwave oven at home is not too clear, you can play a minute by minute slowly, play a minute to stop and wait a while, and then play, the last minute at the side of the stare, the plastic wrap bulging stop, and then play 10-20s can be.

7, there is probably still time to steam, after the water boils put the egg bowl, steam for about 10 minutes, steamed egg custard taste will be more tender yo