Yes.

Of course you can make egg custard in a microwave oven, but you also need to pay attention to the method. First, the egg liquid must be placed in a special microwave vessel, preferably glass, so that you can observe the solidification of the egg custard. state, secondly, the beaten egg liquid must be wrapped with a layer of plastic wrap, and then a few holes are poked with a needle, so that it is breathable and water-proof, and the steamed egg custard tastes better.

It is easier to solidify. The last and most important thing is to pay attention to the steaming temperature and time. Adjust the microwave oven to medium heat and heat it for about 5 minutes. It can basically be shaped and steamed. The temperature should not be too high. , the time cannot be too long, otherwise it will fail.

How to steam egg custard smoothly:

1. Add warm water.

If you want the steamed egg custard to be smooth and tender, when adding water to the egg liquid, be sure to add warm water. Warm water can dissolve the egg liquid and water well, so that the egg liquid will be beaten out It will be more delicate. At the same time, when pouring water, you cannot add all the water at once. You need to stir it while pouring. This is the correct operation.

2. Remove the foam.

The surface of eggs steamed by many people is not smooth and has pores. The main reason is that one step is missing, which is to remove the foam. When the egg liquid is beaten, a lot of foam will appear, floating on the surface and around. This is It is produced by the egg white in the eggs. If the foam is not removed, the steamed egg custard will have a lot of bubbles, so the foam must be removed this time.

3. Cover with plastic wrap.

When steaming egg custard, water vapor will be produced, and the water vapor will solidify into water droplets and drip into the egg liquid, so the bowl or basin containing the egg liquid needs to be covered with a layer of plastic wrap. It is also necessary to make holes for ventilation, so that distilled water will not drip into the egg liquid, so that the egg liquid will not solidify or become old.