Ingredients

2 eggs, about 5 tablespoons of cold water (75ml), 1/2 teaspoon of salt (3 grams), 1 kitchen towel, 1/4 teaspoon of sesame oil (1ml )

Method

1) Beat the egg liquid until the egg white and egg yolk are evenly mixed together without large lumps.

2) Add cold boiled water (do not add boiled water directly), mix well while adding, then add salt and mix thoroughly.

3) Use a strainer to filter out the air bubbles, or use a kitchen towel to absorb the air bubbles on the surface of the egg liquid to ensure that the surface of the liquid is smooth and flat, so that the egg custard will not have unsightly honeycombs.

4) Cover with a layer of plastic wrap, put it in a steamer, heat it over high heat, when the water in the steamer boils, turn to low heat and steam for about 10 minutes. After taking it out of the pan, drizzle a little sesame oil along the edge of the bowl.

Tips

**Do not use raw water to mix the egg liquid, otherwise the steamed custard will be uneven and have honeycombs. In addition, do not use boiling water to mix the egg liquid, as this will cause the egg liquid to be cooked and the steamed finished product to appear agglomerated. Using cold boiled water, that is, water that cools down naturally after boiling, to blend the egg liquid can be said to be the first step in steaming a smooth custard.

** The custard should not be steamed for too long, nor should it be steamed over high heat. Otherwise, the temperature will be too high, and the eggs will become old easily, and there will be many bubbles and honeycomb-like structures on the surface of the custard. , affecting the appearance of the custard.

**Steamed egg custard can be eaten with seafood soy sauce, or any sauce you like. My personal preference is to add a little sesame oil.