Method 1:

Crack the eggs into a flat-bottomed bowl about 15 cm in size for microwave use, add appropriate amounts of salt, pepper, and diced shrimp (that is, cut the shrimp into pieces) (Crush it for use), use chopsticks to beat it until it is slightly foamy, add water (if it is an egg, after adding the water, the egg and water will be about 50px deep), then add the seaweed foam, stir well, put it in the microwave, and turn off the heat Turn to medium-high heat (mechanical) for 4 minutes. The eggs steamed in this way are very tender and fragrant. If you like chili, you can add a little chili to make it more delicious.

Method 2:

Steamed eggs in microwave oven

Step 1: Beat the eggs evenly, add an equal amount of water or chicken broth, mix well and then add an appropriate amount season with salt, then put the egg mixture into a large bowl and wrap it with plastic wrap. This step is very important. The plastic wrap must be tightly sealed, otherwise air will escape into the egg juice and the steamed eggs will not look good or taste good.

Step 2: Put the large bowl into the microwave oven and steam it with "Defrost" heat. The reason for using low heat is so that the eggs will slowly solidify due to the slight heat. If you use high firepower, the eggs will "explode" at once. Generally speaking, 2 eggs will take about 15 minutes, but different microwave ovens must have appropriate adjustments.

If you want to make the steamed eggs more fancy, you can take them out when the eggs are almost steamed, add shrimps, rice, mushrooms, and chopped green onions, then seal the bowl and steam until cooked. When served like this, it will be a bowl of steamed eggs with rich ingredients, good-looking and delicious, rather than steamed eggs with "good ingredients sinking to the bottom of the bowl".

Method 3:

1. Add warm boiled water, fresh milk and eggs, mix well and cover. Heat one egg over high heat for 1 minute, and the two eggs over high heat for about 2 minutes. Then put it in the microwave for a while (you can do other things first). It will be very tender. slip.

2． Step 1: Beat the eggs well, add an equal amount of water or chicken broth, mix well and add an appropriate amount of salt to taste, then put the eggs into a large bowl and wrap the bowl with plastic wrap. This step is very important. The plastic wrap must be tightly sealed, otherwise air will escape into the egg juice and the steamed eggs will not look good or taste good.

3. I used a flat-bottomed ceramic plate to cover it, and the effect was pretty good. I also used a bowl to steam egg custard, but it always failed. Personal analysis may be due to the uneven heating of the steamed bowl. It is best to steam them in cold boiled water, so that the steamed eggs will have no holes and be very tender.

4. Beat an egg in a small bowl, beat it with warm water, cold water can also be used, beat it evenly, be sure to beat it evenly, be sure to beat it evenly. You can add some oil or chopped green onion or something. Microwave, high heat, 1 and a half minutes. The surface is very smooth, just cooked, so tender and delicious.

5. A relative always makes the surface as smooth as a mirror, like soft tofu. She said the key is to add hot water when adding water to the eggs. My aunt said that the main thing is to put oil. Putting a little oil will make it shiny. You have to remove the foam, otherwise there will be bubbles when it comes out. To steam eggs, you need to use cold boiled water, but it should not be completely cool. It should not be too hot, but it should not be too hot, otherwise the eggs will be cooked.

6. Try steaming eggs in a microwave oven. For one egg, add some salt and MSG, beat well, then add warm water (about 450) and stir thoroughly. Pour water into the small bowl about one centimeter from the edge, seal it with plastic wrap, and then steam it over medium heat at 60 for 2 minutes. The surface of the egg is as smooth as a mirror, but there are some bubbles around it, which are left after steaming. It tastes like soft tofu, very delicious, and is just as tender to the bottom of the bowl.

7. If the warm water is too cold, the time should be longer; if the warm water is too hot, the time should be shorter. After the time is up, be sure to simmer for a while to allow the eggs to solidify. Today I added some dried shrimps to the steamed egg custard. It tastes really delicious.

8． Today I experimented with using 80-degree boiling water to steam custard. Because the temperature of the eggs is low, the temperature of the bowl is also low. When the water is poured in and stirred, the temperature will drop. However, the eggs are a bit solid, so don’t worry, the steamed custard will be very good.

Method 4:

1. Take a container to hold the egg custard, first pour a small amount of oil at the bottom of the bowl, and then shake it gently to cover the four walls of the container with oil. This will make the egg custard have oily flowers floating on it, which looks nice and beautiful. It's delicious, and it doesn't make the custard bowl sticky and difficult to clean.

2． Then beat the eggs in this container, and then add water at about 80 degrees. This is very important. Adding cold water will steam the eggs, and adding boiling water will make the eggs into egg flakes. The ratio of water to egg liquid is about 1:1.5 , if you can't figure it out, just find a small bowl usually used for eating at home to measure it. An egg should be half a bowl of water. Continue stirring in one direction, and you can add salt. Remember to add salt after adding water, otherwise, the salt will not be easily stirred evenly. If you like, you can also add some shrimp and chopped green onion. It must be stirred until there is fine foam

3. Then you can put it in the microwave. Be sure to add a lid or plastic wrap. This is also very important. In just a few minutes, you can have egg custard that is so tender that your mouth will be watering just looking at it.