Steamed egg custard (steamed egg) is one of the best ways to eat eggs, not only the nutrient absorption rate is very high, but also tender and delicious, is one of my favorite things to use to mix rice when I was a child. Because I grew up love to eat, so my mother used to do it often, and now I will often do it, is some experience, the following to share with you, we all come to do a bowl of delicious steamed egg soup.

Steamed egg soup

Preparation materials: 3 eggs, egg wash or a little more warm water (this amount of water is also good to control, the following will be said), chopped green onion, soy sauce.

First of all, we give the steamer pot first add water to heat, steam egg custard to boil after the water to go into the steam, so that the time after the calculation of precision, waiting for the water to boil time is also enough for us to deal with the egg liquid;

3 eggs in a large bowl, and then you can use the eggshells as a measuring cup filled with lukewarm water to add to the bowl, because the eggshells are broken, so add a little bit of water to be added. For example, 3 eggs I would choose a larger capacity egg shells plus at least 4 times the water, if the shells are broken from the center, less water, then 3 eggs with half of the egg shells plus 6 times the water, there are home with a measuring cup would be good to do, the amount of water is generally 1 to 1.5 times the egg mixture, like a little tender a little more water.

Then use chopsticks or whisk to beat the egg and warm water evenly, the surface of the foam with a spoon to fish off, if you can put the egg through a sieve, it would be perfect.

After the water boils, cover the bowl with plastic wrap and poke a few holes in it with a toothpick, then place it in the steamer and steam for about 7 to 10 minutes (it's hard to tell how long this will take, depending on how many eggs you're steaming and the depth of the container you've chosen).

Finally, take out the steamed eggs, remove the plastic wrap, sprinkle some chopped green onion, drizzle some sesame oil and soy sauce on them and you can eat them.

The key point of steamed egg tender and delicious:

First of all, be sure to use lukewarm water to mix, almost human body temperature of lukewarm water can be, too hot, if the egg protein will be coagulated in advance. If you add tap water directly, it may also cause the steamed egg to appear honeycombed because the raw water contains relatively more gas.

The egg whisking must be thorough, but do not stir back and forth, in one direction, or else the steamed egg may also have a honeycomb.

Secondly, after the whisking of the foam on the surface of the egg liquid is best fished out, or sieved to deal with it, so that the steamed egg custard smooth, good appearance.

The bowl of steamed egg custard into the pot must be used with plastic wrap or plate or something to cover, otherwise, once the "water", then basically a bowl of egg liquid on the waste.

Scallions and so on must be steamed and put, otherwise not only the color is not good, there may be "rotten onion flavor". As for the seasoning after steaming, it's up to your taste. My wife likes to order a few drops of vinegar and finds it more delicious.

If you like to eat steamed egg custard, as long as the same container in accordance with the above method, up to two or three times to make a smooth and tender finished product. Feel free to comment and share any other tips you have for making egg custard, or easier ways to do it!