Steamed egg custard
Ingredients?
2 fresh eggs
280 grams of warm water
1 salt Small spoon
An appropriate amount of cooking oil
An appropriate amount of chopped green onion
1 spoon of seafood soy sauce
How to make steamed egg custard (detailed version)?< /p>
Prepare the ingredients, first of all, fresh eggs. If they are stored in the refrigerator, it is recommended to take them out and leave them at room temperature for about half an hour. Choose medium-sized eggs. If the eggs are too small, for example, about 50-55g in shell. When adding warm water to eggs, the amount of water should be appropriately reduced; there is also a favorite bowl, a bowl for steaming egg custard, preferably a wide mouth, not too thick, not too deep
Beat the eggs
p>
While pouring warm water, beat the egg liquid (the water temperature is between 35-40°C, just warm but not hot. If the eggs are small, the amount of water should be reduced when adding water. The recipe states 280g, but you can also add 279g. No need to be too serious, be flexible)
Add 1 teaspoon of salt and cooking oil, stir evenly (salt must be added, if you are used to light food, reduce the amount of salt and water)
Strain 3 times through a fine mesh sieve
Strain the 3rd time
Do not use the sieve (if there is no leakage in the sieve or you are too lazy to sieve, it is okay, just in the egg liquid) The egg white agglomerates cannot be filtered out, which affects the texture, but does not affect the taste)
Let it stand for 10 minutes. At this time, chop the green onions and prepare to boil water (let it stand for 10 minutes to defoaming, if you don’t mind, you can Omit it, or use a spoon to skim off the small bubbles on the surface of the egg liquid)
After the water boils, put it in a large pot and steam it for 10 minutes. See the picture, cover it with plastic wrap, and put it in the pot to steam it! ! !
(As for punching holes in plastic wrap, I never punch holes. If you want to, just punch a few small holes)
After steaming, sprinkle with chopped green onion and cover with a lid. Simmer for another 2 minutes, or you can take it out and enjoy it directly
Pour on 1 spoon of seafood soy sauce and you are ready to eat~
Spoon a spoonful, it will be tender and smooth (∩_ ∩)