1 egg

200g pure milk

Brown sugar 10g

10 minute milk and egg stew?

Prepare materials.

Add water to the steamer, cover the lid, and boil water over high fire.

Pour the milk into the milk pan and add the brown sugar. Heat on medium fire.

Stir while heating. Milk only needs to be heated to a warm temperature, and when it is saccharified, it will be quickly removed from the fire. Never boil it completely, or you will have to wait for its temperature to drop before continuing the operation.

Beat the eggs into the bowl.

Break up completely.

Pour the milk into the egg mixture and stir it while pouring.

A mixture of eggs and milk.

At this time, you need to have a small mesh screen, which is relatively dense.

Sift the egg milk before pouring it into the steaming bowl. Be sure to pour it slowly and filter out the bubbles in the egg milk, which is the key to make the surface of the milk stewed egg smooth as a mirror.

I use a bowl with a cover. If there is no bowl with a cover, I can use a layer of plastic wrap instead.

At this time, the water in the steamer is boiling, so put the bowl into the pot.

Cover the pot and steam for five minutes.

Turn off the fire in five minutes. Continue to stew.

Stew for ten or twenty minutes, and you can eat it.

Milk stewed eggs are like pudding, delicious!