Ingredients ?

Sugar 30g

Milk 500ml

Eggs

Egg pudding practice 1?

Prepare the clippers, eggs, wash and dry the skin, prepare a small bowl

First, in the head of the egg tip, the tip of the clippers poke a small hole, and make the hole a little bit bigger

Pour the egg from the inside of the hole to the bowl

Pour clean. Pour it into a bowl

Pour it clean, rinse the inside of the eggshell with water

Wipe the inside and outside of the water dry

Use the scissors to start cutting the edges of the eggshell neatly, pay attention to, each time you cut the thickness of the eggshell to keep in 2-3 millimeters because the eggshell has the thickness and brittleness, cut too wide or too narrow, coupled with the strength of the different, it will let the eggshell broken, so be sure to a little bit of shear! The left hand holds the eggshell, the right hand turns the eggshell, shears from the lower part of the eggshell up to turn and cut

Shear good and then clean up the appearance of the eggshell, cut down the eggshell debris clean up, you can spare. The housewife is cut with two kinds of eggs, the red skin of a little thicker than the white skin of some difficult to cut, so you can choose in the skin a little thinner eggs to cut

Egg pudding practice 2?

Prepare sugar 30g, 500ml milk

Milk with a warm fire heating, put the sugar, the sugar completely melted off the fire to cool it

Eggs, four eggs, whisked

Sieve through a sieve of water and then the water, and then the water is not used for the water, but it is used for the water.

Sift the eggs 2-3 times to make the egg mixture more delicate and free from impurities

Add the egg mixture to the cooled milk

Add a tablespoon of vanilla extract and mix well

Wrap the outside of the egg shells with tinfoil, and make the bottoms flat, this is to make the egg shells smooth in the oven, and at the same time, in order to protect the egg shells from cracking while baking

Pour the egg mixture into the egg shells

Pour the egg mixture into the egg shells, and then add the sugar to the egg shells, and then turn off the heat to cool. Pour the egg mixture into the egg shell

Oven 180 degrees, upper and lower heat, about 20 minutes, the pudding can be solidified. Any egg pudding that doesn't fit in the shell can be baked in another baking bowl