Egg custard should be a well-known delicacy. But the names are also different in different places, such as "steamed eggs", "egg custard" and "steamed eggs". The names are different but the essence is the same.

My child started to eat egg custard when she was 8 months old, but no matter how many different ways I made it for her, she would never eat it. I have always wondered why this child doesn't eat eggs! In the past few days, I made it again for her, and she ate it all. I think the reason is probably because the egg custard was relatively tender this time!

I didn’t expect that making a simple egg custard still requires technical content. For example, my mother-in-law usually uses cold water to steam eggs for her children, and there is no time limit on how long she can steam them. She can steam them as long as she wants. In the end, they often end up being very old, and without adding any water, just a single steamed egg will look even older.

In fact, steamed eggs are very particular. Add a little salt to the eggs and stir them thoroughly for a while, so that there will not be too many impurities. After stirring thoroughly, add water. Steamed eggs must be water or milk. The ratio of egg liquid to water is 1:1.5, which is a golden ratio. If you add too little or too much water, it will be too hard or too scattered when steamed, making it difficult to shape.

As for what kind of water to put in, it is also particular. There are cold water, warm water, and hot water. Cold water is raw water, there are too many impurities in it, and the steamed custard will easily have pores. It is better to use warm water. Warm water is boiled water, which is best used to steam eggs. As long as the ratio is mastered, the steamed custard will be smooth and tender, just like tofu with fat. Many friends also use hot water to make egg custard, and it is indeed very smooth and tender when steamed. However, if you are not careful, it is easy to turn a bowl of egg liquid into egg drop soup, because if you use hot water, you must stir more. Just add it in little by little.

After mixing the water and egg liquid, filter it through a strainer so that the egg liquid will be more tender, and then skim off the floating powder on it so that the steamed eggs will be smoother and more tender. After steaming in the pot, cover it with plastic wrap or steam it on a plate, but if you cover it with plastic wrap, you must poke holes, because there is air inside and we must let it out. When steaming, be sure to turn on the steam before steaming. Steam over high heat for 8 minutes and simmer for 5 minutes before taking it out. This way, the steamed custard will be the smoothest and most delicious.

Sprinkle light soy sauce on the surface of the steamed eggs, add some sesame oil, and finally use a knife to cut out the shape you like. This steamed egg can be eaten by both the elderly and children. The tender and tender texture is simply too delicious!