Match the ratio of eggs to water at 1:1

Do not cook for a long time all at once; cook in intervals

Never overcook. Stop when it's slightly undercooked

Microwave egg custard is often a failure if you lack the right technique.

Microwave-made egg custard usually turns out dry, and if the timing is off, it can explode or become tough due to moisture loss.

Today, I will introduce a method for making microwave egg custard that anyone can do smoothly without failure.

Ingredients

You will need eggs, salt, a little fish sauce, green onions, and a carrot.

First, crack 3 eggs into a bowl. It's important to mix the yolks and whites thoroughly with chopsticks or a whisk.

If you rush this step, the final product may have a fishy taste or uneven texture. Once the eggs are well mixed, add water. The amount of water should be similar to the amount of eggs, that is, a 1:1 ratio for the least chance of failure. Using kelp broth or anchovy broth instead of water will enhance the flavor.

Season with a pinch of salt and just a little fish sauce. The fish sauce adds umami, so it's best not to use too much.

Next, add finely chopped green onions and diced carrot for color and texture.

After adding all the ingredients, stir gently once more.

Now it's time for the microwave cooking stage. The most important point is not to cook for a long time all at once.

First, cover the bowl with plastic wrap or a microwave-safe lid to prevent moisture from escaping.

Microwave for 2 minutes. When you take it out, the edges will be cooked, but the center will still be runny.

At this point, gently stir with chopsticks to distribute the heat evenly.

Put it back in the microwave and cook for an additional 1 minute and 30 seconds.

Check the state, and it's important to stop when it's almost cooked but still slightly moist.

The residual heat will cook it through, resulting in a soft texture like what you would find in a restaurant.

If you cook it until it's completely firm, it may turn out dry, so be careful.

The three key tips to prevent failures in microwave egg custard are:

Match the ratio of eggs to water at 1:1, do not cook for a long time all at once; cook in intervals, and stop when it's slightly undercooked.

If you follow these three tips, anyone can make soft and moist egg custard.

Try this method when you have a busy morning, when you lack side dishes, or when you need something easy on the stomach.

The ingredients are simple, but it makes for a warm and satisfying meal.