I prepared ingredients to make steamed eggs with flying fish roe.

Frozen flying fish eggs should be moved to the refrigerator to defrost them to make them safer and less fishy.

If you add milk instead of water, you can make more savory and soft steamed eggs.

Add four eggs.

Add 1 tablespoon of cooking wine, 1 tablespoon of tsuyu, 1 tablespoon of mayonnaise, and pepper. If you add mayonnaise, steamed eggs will be more savory and soft.

Mix it well. Lift the chopsticks five or six times to cut the string roughly.

Transfer the egg mixture to a heat-resistant bowl and pour 150ml of milk. You can put the amount of milk in the same amount as the egg.

Stir it well.

Make sure the egg mixture is not more than 80% of the bowl. If you put it in too much, it'll boil over.

Cover with a perforated lid and microwave for 3 minutes. I supported the plate just in case it overflowed, but it didn't. You can wrap it up. When you wrap it, open one corner and cover it. You have to wrap it loosely so that it doesn't spill over when the egg swells.

When I take it out, the middle is not cooked yet.

While mixing, roughly mash the lumped eggs.

Add the flying fish roe and mix. If you put the flying fish roe from the beginning, it sinks, but if you put it in the middle, it doesn't sink and mixes well.

I put the lid back on and microwave it for 2 minutes.

When I opened it, the middle is not cooked yet.

I gave it another minute.

It's cooked very well. If you take it out in the middle, mix it once, and cook it again, the egg will cook evenly and become softer. It's very soft and savory milk pudding steamed eggs.