condiments

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Eggs 1

condiment

salad oil

5 ml

salt

0.5 g

residual sauce

80 grams

Method for making egg soup in microwave oven

1. The eggs are scattered, the more scattered the better. Add salt and cooking oil and stir well.

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2. Add 80 grams of broth (warm water of about 60 degrees is also acceptable) and mix well.

3. Open the vent, microwave 1 min for 20 seconds, and the custard will be cooked?

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Cooking tips

1, the most important thing to make egg custard in the microwave oven is the heat. If it is too big, it will not work. It is too old. I see that the maximum power of my microwave oven is 700W. After several experiments, I finally found the most suitable microwave time. A 700W microwave oven only takes 1 min for 20 seconds to add the same amount of warm water to an egg.

2. Another important point of the super-perfect zero failure strategy is the temperature of the added warm water. I tried cold water and the custard turned black. Later, I turned up the water temperature, but my hands felt slightly hot, about 60 degrees. It is best to keep the amount of water at 1 to 1 and stir evenly.

3, need a little, about the amount pinched between the index finger and thumb, and cooking oil. An egg custard needs about 5 ml, which is half of the spoon we drink. A little more is fine, but no more. Don't use olive oil, it will make the eggs stink. In this way, the amount of seasoning is well controlled, and the custard made is not loose, bright and smooth.

You need to cover it, but you need to leave a vent. It's too old to microwave directly into the furnace. I use a plastic bowl with a handle and a vent hole in the lid. If there is no such bowl, wrap it in plastic wrap and poke a bigger hole, about the size of a peanut. ?