When it comes to foods with high protein content, many people must first think of various seafood and vegetables, such as fish, shrimp, chicken, eggs, beans, etc.

In fact, in our daily lives, there are countless high-protein foods. Whether they are meat or whole grains, they all contain a certain amount of protein. The most common thing I eat at home is eggs, especially for children’s breakfast.

Using eggs to make breakfast for your children is the best choice. During the growth and development period, children must be supplemented with protein and various calcium every day to help their growth.

So today I will recommend to you a different way to make egg custard. After searching again and again, I finally found it. This is the method. The steamed egg custard is soft, tender and smooth without honeycombs. It is really worth collecting.

In the past, when I didn't have children at home, I always liked to boil eggs to make tea eggs, which tasted particularly good.

But it’s different now. After I have an elderly person and a child at home, I will make egg custard and eat it with the whole family. This way it can be used as a complementary food for the children, and the elderly also like to eat it. Moreover, egg custard is a very good breakfast.

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Especially since I discovered this method of making egg custard, the cooked egg custard has become more and more delicious. I remember when I steamed egg custard before, the egg custard I made every time was old and hard, and

There were a lot of honeycombs and the taste was very bad. Until now, I finally discovered the method of "steaming egg custard". The steamed egg custard is tender, smooth and very delicious!

As long as you master this little skill, egg custard can also be made into a "tofu curd"-like texture, soft and tender, and much more delicious than the egg custard made before.

For people who often go to the kitchen, steamed egg custard is not a very difficult delicacy, but if you want to eat fragrant, soft and tender egg custard, you must master some skills, such as

The time for steaming the egg custard should not be too long or too fast. If you steam the egg custard for too long, it will become old and have honeycombs. If you steam the egg custard too quickly, the egg custard will not be cooked, so the control of time is also the most critical point.

In addition, you must also pay attention to the ratio of egg liquid to water. As long as you master these two key steps, you can make a fragrant, soft and smooth egg custard that melts in your mouth like tofu curd. I have tried it many times.

, it’s really tender and tastes great when it comes out!

So let’s take a look at how to make this steamed egg custard together. If you like it, save it first, you will definitely need it!

Ingredients for steamed egg custard: 2 eggs.

Ingredients: 1 tsp steamed fish soy sauce, 1 tsp cooked hot oil, 60 ml cold boiled water.

Steps and methods: 1. First prepare a suitable bowl, then break the eggs into the bowl, then add 60 ml of Liangbaikai and use chopsticks to stir in one direction into the egg liquid.

(When doing this step, remember to never add cold water, be sure to use cold boiled water, and the amount of water should be about 3 times that of the egg, which means that for one egg, 30 ml of cold boiled water should be added. According to this calculation, if

If there is too little water, the steamed egg cake will be very hard. If there is too much water, the custard will not solidify well.) 2. After the eggs are stirred into egg liquid, there will be foam floating on the surface. At this time, use a spoon.

Skim off the foam to avoid bubbles in the egg custard, and the steamed egg custard will not have honeycombs.

3. Boil water in a pot. Boil the water first and then add the stirred egg liquid. Then cover the lid and steam over medium heat for about 8 to 10 minutes.

If the amount of egg liquid is relatively small, steam it for 8 minutes and it will be cooked. If there is a lot of egg liquid, steam it for 2 minutes longer and then turn off the heat.

4. After the egg custard is steamed, change the knife, then pour some steamed fish soy sauce or soy sauce, or light soy sauce, and then pour a small spoonful of cooked oil, and you can start enjoying the delicious food.

My steamed egg custard does not need to be salted. If you like to eat chopped green onion and coriander, just sprinkle some chopped green onion to enhance the flavor while the egg custard is still hot.

5. The egg custard steamed using my method has a soft, tender and smooth taste, and it will not run out. The prepared egg custard is as tender as tofu pudding, and the elderly and children like to eat it very much.

In order to better absorb the flavor, after the egg custard was steamed, I used a knife to cut the egg custard into small pieces, which makes it taste more delicious!

For breakfast, I suggest you have a bowl of tender egg custard like this, which is delicious, nutritious, and easy to digest.

Mspan Food Loves to Talk: 1. The two most important points of steamed egg custard are that you must first boil the water and then add the egg liquid to steam.

Another point is that the time for steaming the egg custard should be controlled at about 8 minutes. Do not steam the egg custard for too long. If it is steamed for too long, the egg custard will be very hard.

2. The last point is that the water added to the egg liquid cannot be cold water, it must be boiled cold. As long as you master these two points, you can steam a tender and smooth egg custard.