Egg Custard 1. One fresh egg. Knock it into a bowl, use a whisk to mix it up, add a small amount of salt and mix thoroughly. The egg liquid at this time will be thinner and yellower than before. 2. Now add water. Warm water is best. Cold water is not good, and hot water is even worse. As soon as you rush in, it will turn into egg blossoms. 3. The amount of water is very important. If it is too little, the custard will feel dense and old. If it is too little, the custard will be more difficult to form and the taste will be watery. So, I usually use an egg to measure the eggshell water. Just fill the two halves of the cracked eggshells with water, fill them twice, and you will have two eggshells of water. To put it simply, the water is two cups of egg liquid. hehe. 4. Add a small amount of oyster sauce to the water and mix thoroughly, then mix it into the egg liquid and mix thoroughly. Add a small amount of lard oil. 5. Okay, the egg liquid is all prepared, now let’s talk about the steaming process. The surface of the egg is as smooth as a mirror, which is all thanks to the steaming technique. Boil a pot of water and put a steamer on it. The water must be boiled, then put the egg liquid on the steamer, and then turn on a low heat. The lid of the pot must leave a gap, and do not cover it tightly. The custard steamed in this way will never have honeycomb holes and the taste will not be old. 6. In about 10-15 minutes, the egg custard should be almost ready. Sprinkle some chopped green onion (you can also add minced meat according to personal preference), add a few drops of steamed fish soy sauce and enjoy! Method: 1. One fresh egg. Knock it into a bowl, use a whisk to mix it up, add a very small amount of salt and mix thoroughly. The egg liquid at this time will be thinner and yellower than before. 2. Now add water. Warm water is best. Cold water is not good, and hot water is even worse. As soon as you rush in, it will turn into egg blossoms. 3. The amount of water is very important. If it is too little, the custard will feel dense and old. If it is too little, the custard will be more difficult to form and the taste will be watery. So, I usually use an egg to measure the eggshell water. Just fill the two halves of the cracked eggshells with water, fill them twice, and you will have two eggshells of water. To put it simply, the water is two cups of egg liquid. hehe. 4. Add a small amount of oyster sauce to the water and mix thoroughly, then mix it into the egg liquid and mix thoroughly. Add a small amount of lard oil. 5. Okay, the egg liquid is all prepared, now let’s talk about the steaming process. The surface of the egg is as smooth as a mirror, which is all thanks to the steaming technique. Boil a pot of water and put a steamer on it. The water must be boiled, then put the egg liquid on the steamer, and then turn on a low heat. The lid of the pot must leave a gap, and do not cover it tightly. The custard steamed in this way will never have honeycomb holes, and the taste will not be old. 6. In about 10-15 minutes, the egg custard should be almost ready. Sprinkle some chopped green onion (you can also add minced meat according to personal preference), add a few drops of steamed fish soy sauce and enjoy! How to make milk and egg custard. Ingredients: one egg and one bag of milk. Method: Stir the salt water for a few times to completely dissolve the salt, then beat an egg and beat it. When beating the egg, add a little extra fresh soy sauce, and then beat the egg again to beat it completely. Pour in the milk. One egg is suitable for one bag of milk. Use chopsticks to stir the milk and eggs as well. Put the milk and eggs into a steamer. You can use an ordinary steamer or an electric steamer. Wait for about 15 minutes. Open the pot and pour sesame oil and soy sauce. /food/2005-06/30/content_3141596.htm Corn, tofu and egg custard (illustration) Egg custard 1. One fresh egg. Knock it into a bowl, use a whisk to mix it up, add a small amount of salt and mix thoroughly. The egg liquid at this time will be thinner and yellower than before. 2. Now add water. Warm water is best. Cold water is not good, and hot water is even worse. As soon as you rush in, it will turn into egg blossoms. 3. The amount of water is very important. If it is too little, the custard will feel dense and old. If it is too little, the custard will be difficult to form and the taste will be watery. So, I usually use an egg to measure the eggshell water. Just fill the two halves of the cracked eggshells with water, fill them twice, and you will have two eggshells of water. To put it simply, the water is two cups of egg liquid. hehe. 4. Add a small amount of oyster sauce to the water and mix thoroughly, then mix it into the egg liquid and mix thoroughly. Add a small amount of lard oil. 5. Okay, the egg liquid is all prepared, now let’s talk about the steaming process. The surface of the egg is as smooth as a mirror, which is all thanks to the steaming technique. Boil a pot of water and put a steamer on it. The water must be boiled, then put the egg liquid on the steamer, and then turn on a low heat. The lid of the pot must leave a gap, and do not cover it tightly. The custard steamed in this way will never have honeycomb holes and the taste will not be old. 6. In about 10-15 minutes, the egg custard should be almost ready. Sprinkle some chopped green onion (you can also add minced meat according to personal preference), add a few drops of steamed fish soy sauce and enjoy! How to make milk and egg custard. Ingredients: one egg and one bag of milk. Method: Stir the salt water for a few times to completely dissolve the salt, then beat an egg and beat it. When beating the egg, add a little extra fresh soy sauce, and then beat the egg again to beat it completely. Pour in the milk. One egg is suitable for one bag of milk. Use chopsticks to stir the milk and eggs as well. Put the milk and eggs into a steamer. You can use an ordinary steamer or an electric steamer. Wait for about 15 minutes. Open the pot and pour sesame oil and soy sauce. How to make Dae Jang Geum egg custard: The protein in eggs will solidify at 60 to 70 degrees Celsius. If the heat is strong during steaming, the temperature of the outer layer of the egg liquid will rise rapidly, resulting in a large temperature difference between the inside and outside. When the egg liquid inside solidifies, The outer layer dehydrates into a honeycomb shape. Therefore, there are three points to master in making egg custard: 1. Temperature: Stir the egg liquid with warm water, and steam over medium heat after boiling. 2. Time: Steam for 8 minutes after boiling. 3. Ratio The ratio of egg liquid and cold water is 1:2.

(The cold water used to steam the egg custard can be replaced with chicken soup or milk soup) The water must be boiled, then put the egg liquid on the steamer, and then turn on a low heat. The lid of the pot must leave a gap, and do not cover it tightly. The custard steamed in this way will never have honeycomb holes and the taste will not be old. In about 10-15 minutes, the egg custard should be almost ready. Sprinkle some chopped green onion (you can also add minced meat according to personal preference), add a few drops of steamed fish soy sauce and enjoy! How to make steamed egg custard? Just follow my instructions. Satisfaction rate is 100%. The method is as follows; 1. Prepare; two bowls, one for beating eggs, one for steaming eggs, and one steamer or wok. Salt, chicken essence, white pepper, sesame oil, chopped green onion. 2. Production; 1. Wash the pot and boil water. 2. Crack the eggs into a bowl and beat them with chopsticks (beat until there is a circle of bubbles on the surface of the egg liquid). 3. Put salt, chicken essence, and white pepper into the bowl of steamed eggs, and pour in boiling water to dissolve them. When the water temperature drops to about 60 degrees, pour the beaten egg liquid into the bowl, pouring as you go. Stir gently with chopsticks. 4. Put the bowl of steamed eggs into the steamer (the water must be put in when it is boiling). Wait for five to six minutes before steaming. After taking it out of the pot, sprinkle with chopped green onion, pour in a few drops of sesame oil and serve. Enjoyed it. There are two points to note in particular. First, the water for steaming eggs must be boiling water; it must be cooled to about 60 degrees before pouring in the egg liquid. Secondly, the ratio of eggs to water is 25% egg and 75% water, which can be regarded as the golden ratio for steamed eggs. Of course, the amount of water you add when steaming eggs can be based on your own preferences. This is the same as the amount of salt you add to steamed eggs. My friend, what I said will help you make steamed eggs? I haven't cooked yet, but I'm going to steam an egg when cooking. I hope you can try it my way. If it's done, please don't look at me like a madman! /recipe/theme_list.asp?class=m_egg Huizhou Food Network - Theme Recipes - Egg Theme, it is very comprehensive, the methods are very novel, many of which I have never heard of, all kinds of eggs are available, and there are pictures. Unfortunately, you cannot paste them. You can only read it yourself: (Answer: Mountain Watcher - Vice President Level 11 1-25 20:37 Questioner's comment on the answer: Thank you. I have never steamed before, and I have learned a lot. The review has been closed. There are currently 6 people who rated it good 66% (4) Bad 33% (2) Related questions How to heat leftover egg custard How to make egg custard Which friend can teach me how to steam egg custard, eggs and water The proportion should be... How to make egg custard? Why does steamed egg custard always fail? More >> Comments on the best answer *** 2 DIY delicious egg custard [picture]: /news_diy_view.asp?n_id= 163 Commenters: It’s so cool that it’s not obvious - Probation Level 1 Good Commenter: 997126 - Assistant Level 2 Other Answers*** 3 specific methods are to make the egg custard smooth and tender because it is eaten by one person, so use a small one with a lid. In a microwave container, only beat one egg and stir carefully to prevent bubbles from forming. Then slowly pour the cold boiled water mixed with salt and light soy sauce into it. Stir well. I steamed it in an iron pot. Bring more water to the boil. Place the steaming rack for a rice cooker inside, cover the lid with the prepared egg liquid and put it in. Use a chopstick to hold up the pot lid so that it cannot be tightly closed. Steam over medium heat for about 20 minutes, and the result will be good. It's smooth, and like my sister said, it trembles slightly when scooped up. Maybe I added too much light soy sauce, so it turns out to be chocolate-colored when steamed. I used seaweed, dried sea anchovies, minced shrimp, chopped green onion, and a little raw. Smoke, a little sesame sauce, a little sesame oil, mix some juice and sprinkle it on top of the steamed egg custard.

How to make egg custard without bubbles? Let me teach you a good method: 1. Open 2 eggs, add a small spoonful of salt, and beat them. 2. Add 30-40 degree warm water while beating, and beat until there are bubbles. 3. The more water you add, the tenderer the egg custard will be. 4. Put it into the pot and steam it for about 5 minutes