Method/step

1

Stir:

Beat the eggs into a clean bowl, chop the yolk and egg white with chopsticks, add a little salt, and then stir clockwise for one minute.

2

Add water:

Add water to the bowl, and the water is one centimeter away from the edge of the bowl or other containers that can be steamed in the pot. Continue to stir until the eggs and water are mixed evenly.

3

Steaming in the pot:

First, boil the water, then put the bowl with the egg liquid in the pot and steam it over medium heat for five minutes. After steaming for about 3 minutes in the middle, you need to open the lid, gently stir the custard with a small spoon, and turn the egg liquid next to the container wall to avoid being heated and solidified by the hot container wall, thus causing the egg liquid to agglomerate. Stir for 2 minutes and then turn off the heat.

at this time, please note: it is not good if it is steamed in a big fire or in a medium fire for a long time, so that the whole egg custard has a honeycomb shape, or the egg custard will agglomerate.

4

Post-cooking:

Children's gastrointestinal digestive function is not perfect, so it is not recommended to add any seasoning such as cooking wine and thirteen spices to the egg soup, just eggs, and salt can completely make children eat happily. Just don't break the custard, or drop two drops of sesame oil. Don't drip too much.

5

Features:

Like bean curd, the steamed egg custard is soft and smooth, melts in the mouth, and the tepid one is just suitable for the baby's semi-liquid food preference. The amount of an egg in such a meal is absolutely sufficient.