Cheesy Milk Steamed Egg (Easy Rice Cooker Version)

Upgrade traditional steamed eggs into a French-style savory pudding with a milky aroma and rich cheese flavor that will amaze both adults and children. Ingredients: 2 eggs Fresh milk (or broth) about 1.5 times the volume of the egg liquid 1 slice of cheese (or shredded cheese) A few shrimp, imitation crab sticks, or mushrooms (for added richness, optional) Seasonings: A pinch of salt, a tiny bit of white pepper Simple Steps: Whisk and Strain Eggs: Whisk the eggs, mix with fresh milk and salt, then strain 1-2 times (this is the key to a smooth, mirror-like surface). Add Fillings: Place shrimp or mushrooms at the bottom of the bowl, then pour in the strained egg mixture. Rice Cooker Secret: Cover the bowl with a plate or heat-resistant plastic wrap (to prevent water droplets from ruining the surface). Add 0.8 cups of water to the outer pot of the rice cooker, and leave a slight gap in the lid (do not seal completely, to prevent the temperature from getting too high and creating bubbles). Melt the Cheese: 2 minutes before the rice cooker finishes, lift the lid, place the cheese slice on top, cover again, and let it steam until done and the cheese is melted.