Method 1:

Beat the eggs into a flat-bottomed bowl about 15cm, add appropriate amount of salt, pepper and diced shrimps (that is, chop the diced shrimps for later use), beat them with chopsticks until they are slightly foamed, add water (about 50px in case of eggs), then add laver foam, stir well, put them in a microwave oven, and turn the fire to medium-high fire (I am). The eggs steamed in this way are tender and fragrant. If you like to eat Chili, you can also add a little Chili for better effect.

Method 2:

Step 1: Beat the eggs evenly, add the same amount of water or chicken soup, mix well, add the right amount of salt to taste, then put the egg juice into a large bowl and wrap it with plastic wrap. This step is very important, the plastic wrap must be sealed, otherwise the air will run into the egg liquid, and the steamed eggs will not look good or taste good.

Step 2: put the big bowl in the microwave oven and steam it with "thawing" fire. The reason why small firepower is used is because the eggs will slowly solidify due to slight heat. If you use large firepower, the egg will "explode" at once. Generally speaking, it takes about 15 minutes for two eggs, but different microwave ovens must be adjusted.

If you want to make the steamed eggs more beautiful, you can take them out when the eggs are almost steamed, add shrimp, rice, mushrooms and chopped green onion, and then seal the bowl and steam until cooked. In this way, it is a bowl of steamed eggs with rich materials, good-looking and delicious, rather than steamed eggs with "good materials sinking to the bottom of the bowl"!

Method 3:

1 Stir well with warm boiled water and fresh milk, and then cover it. One egg fires 1 minute, and the other two eggs fire for about 2 minutes, and then they are stuffy in the microwave oven for a while (you can do something else first), which is very tender and smooth.

Step 1: Beat the eggs evenly, add the same amount of water or chicken soup, mix well, add the right amount of salt to taste, then put the eggs in a large bowl and wrap the bowl with plastic wrap. This step is very important, the plastic wrap must be sealed, otherwise the air will run into the egg liquid, and the steamed eggs will not look good or taste good.

I used a flat ceramic plate to cover it, and the effect was not bad. I also steamed egg custard in a bowl and always failed. Personally, I think it may be the cause of uneven heating of the bowl. It is best to steam with cold boiled water, so that the steamed eggs have no holes and are very tender.

4 an egg, beaten in a small bowl, beaten with warm water or cold water, beaten well, must be beaten well, must be beaten well. You can add some oil, or a microwave oven with chopped green onion, high fire, 1 minute and a half. The surface is smooth, just cooked, so tender and delicious.

One of my relatives can always make the surface as smooth as a mirror, just like tender tofu. She said the point was to put hot water in the eggs. My aunt said it was mainly to drain oil. If you put a little oil in it, it will glow. You have to remove the foam, or there will be bubbles if it doesn't come out. Boiled eggs should be boiled in cold water, but not completely cold, as long as they are not hot, but not too hot, or they will be boiled.

I tried to steam an egg, an egg, add some salt and monosodium glutamate in the microwave oven, and then add warm water (about 450℃) and stir well. Drain the water about 1 cm from the edge of the small barrel bowl, seal it with plastic wrap, and then steam it for 2 minutes with 60% medium heat. 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 tender tofu, delicious and tender to the bottom of the bowl.

If the warm water is too cold, the time should be extended, and if the warm water is too hot, the time should be shortened. It's time to catch your breath and let all the eggs solidify. Today, I put some shrimp in the steamed egg custard, which is really delicious.

Today's experiment can also steam egg soup with 80 degrees boiling water, because the temperature of eggs is low and the temperature of bowls is low. When water is poured and stirred, the temperature will drop. However, the eggs are a little frozen. Don't worry, the steamed custard is delicious.

Method 4:

Take a container for custard, first pour a little oil into the bottom of the bowl, and then gently shake it so that the four walls of the container are covered with oil. This will make the custard with oil flowers floating on it look good and delicious, and it will not make the bowl you have eaten sticky and difficult to clean.

Then break the eggs in this container and add about 80 degrees of water. This is very important. Adding cold water will steam the eggs, and adding boiling water will wash the eggs into egg blossoms. The ratio of water to egg liquid is almost 1: 1.5. If it's not good, find a small bowl for eating at home, and an egg house will do. Continue to stir in one direction, adding salt. Remember to add water before adding salt, otherwise the salt will not be easily mixed evenly. If you like, you can also add shrimp and chopped green onion. Be sure to stir it until it has a delicate foam.

Then you can put it in the microwave oven. Be sure to cover it with plastic wrap. This is also very important.

Fire heating, my microwave oven 900 watts, basically one egg a minute, don't heat it for so long in one breath. It is best to stop at 1 twice in the middle, and open the lid to let the air out, so that it is not easy to get out of the honeycomb. It is useful to learn from the old.

It only takes a few minutes to eat fresh and drooling custard. Simple, time-saving and delicious. Just try it.

If you want to change your taste, you can also make some gravy made of your favorite vegetables and meat, just like noodles with gravy, which will have a different taste when poured on the custard!

Steamed poached eggs in microwave oven

Put the boiling water in the steamer of the microwave oven, and then beat the eggs into the boiling water. Attention! Pierce the yolk with a toothpick, or it will explode during heating! Add sugar. Then put the steamer in the microwave oven to steam for three to four minutes.

Generally, high fire is used, and the time can be adjusted by itself.

You can also cover it with plastic wrap or leave it uncovered.