Steamed Egg.
This is INCREDIBLY fast and easy and delicious. Beat an egg in a microwaveable bowl until all the whites are broken up, with a pinch of salt. Add water to the bowl until 3/4ths full or so. The amount of water doesn’t matter, but just beat it until its homogenized. Microwave two minutes.
If you add just the right amount of water, the egg will be perfectly soft, melt in your mouth 鸡蛋羹, almost resembling 豆腐花/豆腐脑 (silken tofu). Add not enough water, and it’ll just be a drier 계란찜. If you add too much water, forget the salt, or don’t beat it enough, the proteins won’t coagulate properly and you get egg drop soup =(
Serve with soy sauce.Fun biochem fact: Eggs have zero carbs, so it won’t trigger insulin release, so your body will continue to burn fat instead of sugar!
This is almost too easy. Maybe it’s just because I didn’t add enough water, but some of the egg did cake onto the sides of the bowl. Also, the salt granules I added didn’t really dissolve, so next time I’ll skip them and possibly add soy sauce prior to microwaving as a substitute.
