But the power of microwave ovens used in every household is different. Time and firepower can be adjusted according to the weight of eggs. Basically, as long as the surface is solidified and there is no liquid shaking, it can be taken out in time to prevent aging. Remember not to tighten the lid too tightly when steaming, so that the steamed eggs are more delicious.
Tips for Steaming Egg Soup
1, avoid adding raw water and hot water.
Add raw water because there is air in tap water. When water is boiled, air will be discharged, and small beehives will appear in custard, which will affect the quality of custard, lack tenderness and destroy its nutrients. It is not advisable to use hot boiled water, otherwise the boiled water will heat the egg liquid before steaming, which will destroy the nutrition and even steam the egg custard. It is best to steam the custard with cold boiled water, which will avoid the loss of nutrition and make the custard smooth, tender and delicious.
2. Avoid adding seasonings before steaming.
If seasoning is added to the custard before steaming, protein will be denatured and its nutrition will be damaged, and the steamed custard will not be fresh and tender. The seasoning method should be: after steaming, cut the custard several times with a knife and add a little cooked soy sauce or salt water, chopped green onion, sesame oil and so on. The custard made in this way is delicious, tender and nutritious.