How much milk do you need to add to the nutritious milk stewed eggs? Let's discuss this issue below, hoping that this content can help friends in need.
Milk and eggs are the two most common and nutritious foods in daily life. Both adults and children need to eat some every day to replenish their bodies. My breakfast before was a glass of milk and a boiled egg, but it had no taste at all. Not to mention children, even adults didn't like it very much.
It’s the same milk and eggs. Ever since she learned how to make a small dessert, what Xiaojiu looks forward to most every morning is to eat it. The children in the family who are picky eaters rush to eat it. This dessert is eggs stewed in milk. It can be made in the time it takes to steam an egg, and you don’t have to worry about getting diarrhea as soon as you drink milk. With just 2 simple steps, you can have a hot breakfast on a cold morning. Master a few tricks and it will be sweet and smooth, and the whole family can enjoy it. Let’s learn it together with your favorite friends. Learn it easily in 1 minute!
Crack 2 eggs into a bowl, pour in a spoonful of white sugar, and add a small amount of white rice vinegar to remove the smell. Stir evenly with chopsticks to completely dissolve the sugar in the egg liquid. Friends who like sweets can add more white sugar.
Pour a box of pure milk (300ml) into the mixed egg liquid and stir evenly again. Then pass the stirred milk and egg liquid through a sieve to filter out unnecessary bubbles in the liquid. If you have toffee at home, you can pour some at the bottom of the bowl in advance, so that the milk-stewed eggs will taste even sweeter. Of course, it’s okay if you don’t add it!
Put water in the pot and bring it to a boil. Then you can put it in the pot and steam it. It takes about 10-15 minutes to get it out of the pot. Our lid is made of iron, and water will seep during the steaming process, so I also covered the top of the bowl with a piece of tinfoil (a clean cloth or a fresh-keeping bag will do) to prevent water droplets from entering the egg liquid.
You can use a wooden skewer or wooden chopsticks to put it in the pot and try it. If there is no egg liquid sticking to it, it means it is cooked. Pour a little pure honey into the pot and enjoy. To make this dessert, the proportion of milk should exceed that of eggs. Since the melting point of milk is relatively low, the eggs are still half-cooked when the pan is served. If the eggs are thoroughly boiled, the protein in the milk will be damaged due to long-term heating. Adding more milk will give the eggs enough time to cook; do not overcook the milk, otherwise the texture will not be smooth enough. Tender, and will affect the digestion and absorption of calcium in milk; before steaming, sieve the milk and egg liquid to filter out unnecessary bubbles in the liquid, so that the milk-stewed eggs will be smoother and more tender .