Microwave Steamed Eggs
A silky, delicate, quick high-protein breakfast made in the microwave, ready in about 10 minutes, suitable for 1–2 servings.
Ingredients and Tools
- Eggs
- Warm water or stock
- Salt
- Light soy sauce (optional)
- Sesame oil
- Heatproof bowl
- Plastic wrap or a microwave-safe lid
Measurements
- Eggs 2 (about 100g egg liquid)
- Warm water or stock 100-120ml (1.0-1.2x the volume of the egg liquid)
- Salt 1g
- Light soy sauce 2ml (optional)
- Sesame oil a few drops (for finishing) Using the above conditions, calculate the planned ingredient ratios.
Steps
- Beat the eggs, add warm water/stock, salt, and light soy sauce, and stir gently, trying not to create foam.
- Strain the egg mixture into a heatproof bowl; if there are bubbles on the surface, gently pop them with a toothpick.
- Cover with plastic wrap and poke 8-10 small holes, or use a microwave-safe lid (leave a gap).
- Heat in the microwave:
- 700W: 1 min 30 sec → then add 20-30 sec as needed until the surface just sets.
- 600W: about 1 min 40 sec–2 min 10 sec.
- 800W: about 1 min 10 sec–1 min 40 sec.
- After heating, remove and let sit for 1 minute so the residual heat fully cooks the center.
- Drizzle with sesame oil and sprinkle with scallions to serve. > Different power levels and containers affect the time; for the first try, heat in small increments to find the best timing for your equipment.
Notes
- Water temperature should be 40–50℃; do not overheat.
- Keep the egg-to-water ratio between 1:1 and 1:1.2 for the best texture.
- Covering with plastic wrap and poking holes prevents the surface from bursting or becoming honeycombed.
- Straining significantly improves smoothness.
- If the surface bubbles or releases water, it means it was overcooked; shorten the time next time. If you follow this guide and find issues or improvements, please file an Issue or Pull request.