China · Home-style
Microwave Steamed Egg Custard
Silky steamed egg custard made in the microwave, seasoned with dried shrimp, scallion and a few drops of sesame oil. No stovetop skill needed.
Steamed egg is the dish most often described in Chinese as something you have to be gentle with, and a microwave is the shortcut around the steaming step entirely. Covering the bowl without sealing it lets the steam vent, which is what keeps the surface from turning watery or spongy. The dried shrimp are stirred through rather than piled in the middle so they stay dispersed.
Ingredients
- eggs2 pieces
- water200 ml
- dried shrimp10 pieces
- scallion5 g
- salt3 g
- sesame oil1 ml
Directions
- 1
Crack the eggs into a microwave-safe ceramic bowl and beat them with chopsticks.
- 2
Add the water and salt and stir until even.
- 3
Add the dried shrimp and stir so that none of them are clumped together.
- 4
Chop the scallion to about 0.6 cm and stir it into the bowl.
- 5
Put the bowl in the microwave, covered with cling film or a microwave-safe plate, leaving room for expansion but never sealing it completely, and heat for 2 minutes at 500 W.
- 6
Carefully lift off the film or cover and heat for another 2 minutes.
- 7
If your microwave has no turntable, rotate the bowl half a turn so the custard heats evenly.
- 8
Add the sesame oil.
- 9
Carefully take the bowl out, as it is very hot.
- 10
If you are using soy sauce, let it run across the surface so it coats the custard in the thinnest possible film.
- 11
Serve and enjoy the custard.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.