Corn and eggs can be eaten at the same time. The following is how to make corn egg custard: Ingredients: 1 sweet corn, 4 eggs. Accessories: appropriate amount of salad oil, appropriate amount of salt. Steps: 1. Prepare sweet corn and eggs.

2. Break the corn kernels into pieces.

3. Pour the corn kernels into the soy milk machine.

4. Use a soybean milk machine to make corn juice.

5. Beat corn juice.

6. Pour out half a bowl and let it warm.

7. Beat the eggs until foamy.

8. Pour the opened eggs into the slightly warm corn juice, and add an appropriate amount of salad oil and salt.

9. Cover the bowl with plastic wrap, leaving a steam outlet.

10. Use a pot to boil a small pot of water.

11. Put the egg liquid into a pot with boiling water.

12. Steam over high heat for 7 to 8 minutes, then turn off the heat and simmer for a while.