Egg Custard-Steamed Eggs

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  1.Prepare ingredients: 240ml of cold boiled water, eggs Two, 3 grams of salt, 10m l of steamed fish soy sauce

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  2.First Crack the eggs into a bowl.Find a larger bowl that can hold about 500ml, because you need to add water to break it up, which makes it easier to stir

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  3.Add an appropriate amount of about 3 grams of salt and adjust it according to everyone's taste, but not too much.Finally, add steamed fish soy sauce to enhance the color and flavor,
  If you don’t have soy sauce for steamed fish, you can use soy sauce, and it will be just as delicious if you add two drops of lard oil or sesame oil

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  4.Use chopsticks or a mixer to break it up, preferably until fine foam is formed

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  5.When the custard is beaten into fine foam, the steamed custard will be delicate and smooth

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  6.Add in cold boiled water and stir until the water is fully mixed

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  7.Egg liquid after water and eggs are thoroughly mixed

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  8.Use a filter to filter the evenly mixed egg liquid, mainly to filter the foam and make the surface smooth and oily
  If you have a special filter, it is best, you can also use a ready-made filter such as a soybean milk machine filter.If not, you can also use a spoon to scrape off all the foam, with the same effect

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  9. It will be very fine after filtering.If there are still small bubbles on the edge, use a spoon or special kitchen paper to absorb the bubbles so that the steamed custard will not have air holes

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  10. Then cover the surface with plastic wrap or a porcelain plate to prevent water droplets from entering during steaming, which will destroy the beauty and tenderness.Smooth

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  11.Prepare the pot and water,
  I use a rice cooker, so Add cold water to the pot.If you use a wok or steamer, boil the water first and then add the wrapped egg liquid.Steam over high heat for 8 minutes and the pot is ready

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  12.Place the steamer

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  13.Put in the wrapped egg liquid

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  14.Select the steaming button, the predetermined time is 5 minutes, steamed eggs are enough, click start, the rice cooker will preheat for about 8 minutes, and it will take about 13 minutes in total from preheating to completion, wait for the rice cooker

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  15. Remove the plastic wrap after 13 minutes, and the tender and smooth egg custard is ready p>

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  16. Pour in an appropriate amount of steamed fish soy sauce, and the beautiful and fragrant egg custard is ready to serve It's on the table

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  17. You can also steam the eggs, cook the gravy, and spread them on Adding egg custard to the inside makes it more fragrant and delicious.

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  18.Complete picture