Microwave Steamed Egg Custard
Microwave steamed egg custard is a simple dish that’s easy to make. It’s perfect as a late-night snack when you suddenly get hungry—quick and simple.
Ingredients and Tools
- Eggs
- Water
Measurements
- Eggs 2 pcs * servings
- Water 200ml * servings
- Dried shrimp 10 pcs * servings (optional)
- Scallion 5g * servings (optional)
- Salt 3g * servings
- Soy sauce (optional)
- Sesame oil (xiangyou) 1ml (optional)
Steps
- Crack the eggs into a microwave-safe ceramic bowl and beat them with chopsticks until mixed.
- Add water and salt, then stir evenly.
- Add the dried shrimp and stir evenly to ensure they don’t clump together.
- Chop the scallion into pieces with side length 0.6±3mm, add to the bowl, and stir evenly.
- Place the bowl in the microwave. Cover the container with plastic wrap or a microwave-safe ceramic plate (note: do not seal; leave room for expansion) and heat for 2 minutes (500W).
- Carefully remove the plastic wrap or other cover, then continue heating for 2 minutes.
- If the microwave doesn’t have a rotating turntable, slowly rotate the bowl horizontally 180 degrees to ensure even heating.
- Add sesame oil.
- Carefully take the bowl out of the microwave (it’s really hot).
- If adding soy sauce, ensure it flows over the surface so it coats the custard in the thinnest layer possible.
- Enjoy the egg custard happily.
Notes
- One egg is about 50±5g. If using other types of eggs, adjust the water proportion accordingly.
- Be sure to beat the eggs thoroughly, otherwise a mild egg explosion may occur.
- The eggs and water should not exceed 2/3 of the bowl’s capacity, otherwise overflow may occur. If you follow this guide and find issues or ways to improve the process, please submit an Issue or Pull request.