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4 eggshells, egg liquid 1, milk 150ml, 20g fine sugar.

working methods

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[ 1]

1. Poke a hole in the egg tip with a knife, then break it a little by hand and pour out the egg liquid.

2. Cut it flat around the hole with small scissors.

3. Then wash and drain the inside and outside of the eggshell for later use (the base can be taken out of the refrigerator for later use).

4. Take a certain amount of egg liquid and break it up.

5. After the milk is melted with sugar, pour it into the egg mixture and mix well.

6. Filter the milk and egg liquid with a sieve for more than two times.

7. Turn into a delicate milk and egg liquid without impurities.

8, pour into the eggshell mold, eight or nine points full.

9. Add hot water to the baking tray, fix the egg mold on the biscuit mold, and bake in the preheated 190 degree oven for about 20 minutes.

10, smooth and delicate egg pudding, original shell flavor!