Microwave Steamed Egg

Method6 steps

1. 1

   Beat and Mix

   打散与混合

   Beat the eggs, then add warm water or stock, salt, and light soy sauce. Stir gently to combine, avoiding bubbles as much as possible.

   将鸡蛋打散，加入温水/高汤、盐、生抽，轻轻搅匀，尽量不要起泡。

   ⏱1 min

   • 💡 Stir gently to prevent too much air from being incorporated.搅拌动作要轻，防止产生过多空气
   
2. 2

   Strain the Egg Mixture

   过滤蛋液

   Pour the egg mixture through a sieve into a heatproof bowl. If there are bubbles on the surface, gently pop them with a toothpick.

   将蛋液过筛倒入耐热碗中，表面若有气泡可用牙签轻戳。

   ⏱1 min

   • 💡 Straining is key to achieving a smooth, fine texture.过筛是口感细腻的关键
   • 💡 Popping bubbles ensures a smooth surface.戳破气泡能保证表面平滑
   
3. 3

   Seal and Prepare

   密封准备

   Cover with plastic wrap and poke 8–10 small holes, or use a microwave-safe lid (leaving a gap).

   覆盖保鲜膜并扎 8-10 个小孔，或使用微波炉专用盖（留缝隙）。

   ⏱30 sec

   • 💡 Poking holes prevents excessive internal pressure from causing the surface to burst.扎孔能防止内部压力过大导致表面爆开
   
4. 4

   Microwave

   微波加热

   Place in the microwave and heat: at 700W, heat for 1 minute 30 seconds, then add 20–30 seconds as needed; or adjust time according to 600W/800W power.

   放入微波炉中加热：700W 加热 1 分 30 秒，视情况再追 20-30 秒；或根据 600W/800W 功率调整时间。

   ⏱2 min

   • 💡 For your first attempt, heat in short increments.建议第一次尝试时少量多次加热
   • 💡 Heat until the surface has just set.加热至表面刚凝固即可
   
5. 5

   Rest with Residual Heat

   余温静置

   After heating, remove and let it rest for 1 minute.

   加热完成后取出静置 1 分钟。

   ⏱1 min

   • 💡 Use the residual heat to fully cook the center, avoiding overcooking that makes it tough.利用余温让中心完全熟化，避免过度加热导致变老
   
6. 6

   Final Seasoning

   最后调味

   Drizzle with sesame oil and sprinkle with chopped scallions. Serve.

   淋上香油，撒上葱花即可食用。

   ⏱30 sec

   • 💡 Adjust the amount of scallions to taste.葱花可根据个人口味增减