Generally, it is OK to steam egg custard in a microwave oven for about 3-4 minutes. It is recommended not to steam over high heat throughout the process. You can try steaming over high heat for 2 minutes, then turn to 80 degrees to medium heat and steam for another 1 minute. When steaming, remember not to close the lid too tightly, so that the steamed egg cake will be more delicious.

Generally, the ratio of water to eggs is about 1:3. For 1 egg, put 3 times the amount of egg liquid in water. Generally, half a bowl of water in a large bowl is enough.

If you use a small plate to steam the chicken cake, it is recommended to fill the plate with it. This is the most appropriate. If you add too little water, the chicken cake will not be tender and smooth, and it will also become stale.