To steam an egg cake in a microwave oven, if you steam it on high, put the lid on, otherwise the cake may puff out. If you steam with hot water for 1-2 minutes, cold water for about 4 minutes, warm water is a compromise, 2-3 minutes. For rice cookers, since you have to wait for the water to boil before the heat rises slowly, you may have to wait 10-15 minutes for the water to boil.

Tips

(1) Don't add raw water or hot water.

Add raw water because there is air in the tap water, the water is boiled, the air is discharged, the egg custard will appear small honeycomb, affecting the quality of the egg custard, lack of tenderness, nutrients will also be damaged. It is also not advisable to use hot boiling water, otherwise the boiling water will first be hot egg, and then go to steam, nutritional damage, and even steamed egg custard.

(2) avoid stirring the egg liquid.

Before steaming or long time stirring the egg will make the egg blistering, stirring dissolved after steaming the egg will not dissolve into one.