I remember when I was young, the first thing I did when I came home from school every day was to light the stove. If you readers are younger, you may not understand the meaning of lighting the stove? In fact, there was no natural gas or liquefied gas in our time. Coal stoves used briquettes as fuel for cooking at home. In order to save briquettes, we needed to light the stove every day before cooking and pass the briquettes in the stove through firewood to completely burn them. Start the burning process.

When I started cooking, the rice was cooked on one layer of the steamer, and other delicacies were steamed on the other layer. The ones that impressed me most were the Cantonese sausage and egg custard, but these were only eaten occasionally. Generally, it is to save briquettes and steam the leftover rice or leftovers that were not eaten last night.

But whenever I cook rice and steam egg custard, I feel particularly happy. The aroma of rice and eggs permeates every corner of the house through the steam, seducing my brain. Steamed egg custard is delicious, but it is not easy to make it well. I mastered it after many failures. I asked my grandma for the trick. Today we will share it with you. Read on. Look, let’s slowly talk about the wonderful functions of egg shells and the secret of the tender and smooth steamed egg custard.

Let’s first talk about the wonderful use of egg shells. The most troublesome thing for making egg custard, especially for novices, is the amount of cold water added to the egg liquid? What does this have to do with egg shells? Now we will share with you the simplest method. After breaking the eggs into the bowl, we use the remaining egg shell bowl to add about 2.5 times the cold water to the bowl containing the egg liquid. Is this method good? Control the amount of cold water used.

If you still don’t understand, can I explain in depth how to operate? For example, if you beat 2 eggs into a bowl and the eggshells are divided into 4 halves, we will choose the largest half eggshell among the 4 eggshells. The meaning of 2.5 times is converted like this. It is enough to add half an egg shell to the bowl with cold water 8-9 times.