material

1 20ml milk,1egg and10g sugar.

working methods

1. Prepare materials

Break eggs

3. Slowly pour the milk into the egg mixture.

Strain into a small bowl.

5. Cover with plastic wrap and steam on the pot. Steam for 8 minutes after the water is boiled.

Tips for making smooth egg custard

Egg custard is as smooth and delicate as bean curd, and both the elderly and children will like it. It is not difficult to make custard well, as long as you master a few key points.

1, let's talk about materials and proportions: one egg, about 200ml of cold boiled water (you can use a bowl without a measuring cup, and the ratio of one egg to a bowl of water is appropriate), and the amount of salt is appropriate.

Remarks: If the egg is taken out of the refrigerator, it is best to let it stay at room temperature for a while, and then heat it slightly before making it; It is best to use cold boiled water for water. If you can't wait to cool the boiling water, you can also use the mineral water in the water dispenser. However, it is best not to use raw water and warm water above 40 degrees or even boiled water.

2. The eggs are scattered. Stir the eggs evenly, especially the egg whites. If you can't open them, the custard will be uneven.

3. Add some salt to the beaten egg liquid to taste.

Remarks: It is not recommended to add too much seasoning, especially chicken essence, to the custard, and it is best not to add it.

4. Pour the seasoned custard into the container.

Remarks: the foam on the egg liquid should be removed, otherwise there will be light rain spots on the surface of the steamed custard, hehe ~

5. Wrap the container with plastic wrap.

Remarks: You can also cover the mouth of the container with other things to prevent the steam from overheating, which will lead to serious water loss on the surface of the egg liquid and aging of the custard tissue.

6. Another key step is to punch holes in the plastic wrap with a toothpick.

Remarks: The purpose of this is to let proper steam enter the bowl and prevent water condensed by steam from dripping on the custard.

Last tip: If you want to steam other flavors of egg custard, you can use two methods:

1. Mix other ingredients you need with the egg liquid and steam;

2. The other is my method: after the egg custard is steamed for 5 minutes, open the plastic wrap, sprinkle the raw materials on the surface of the egg custard, cover and steam for about 10 minutes (this process does not take pictures).

The two methods have their own advantages and disadvantages: the texture of the first egg soup will have an impact, the heavier raw materials will sink to the bottom, and the raw materials will be unevenly distributed. The second method: the raw materials are all on the surface of the custard, and the custard is orderly. However, if it is not easy to cook, it needs to be treated in advance, otherwise, if it is steamed for too long, the custard will get old and affect the taste.