Steaming eggs in microwave oven is actually more troublesome than steaming eggs in rice cooker. This is my job.

After the eggs are beaten evenly

Then add warm water while beating, put it into a deep container such as a teacup, such as a steaming saucer, wrap it with tin foil and cover it (or plastic wrap-plastic wrap needs to be punched with toothpicks), and then 80% firepower (that is,

About the appearance of fire) 5-6 minutes.

Always open the lid to see if it is ready.

Don't be too old-

Eggs made in this way

A little more muscular than a rice cooker, but I think it's a little troublesome.