Home made egg custard making method steps:

Step 1:

Boil a pot of boiling water. Find a container to beat the eggs, preferably a measuring cup with a scale or a bowl with a pattern, easy to estimate the volume of the egg.

Step 2:

Add 1.5-2 times the volume of warm boiled water, it must be boiled water, hotter is fine. Put less water if you like a firm texture, more if you like extra watery. Add salt and stir well, salt can be reduced, but not without adding, a little salt without adding will become egg soup. Draw a circle to stir can, too vigorously will hit a lot of air bubbles.

Step 3:

Take a bowl with a bigger mouth, pour the egg mixture through a sieve, don't care about the egg white precipitation, but it's okay to sieve. If you want a smooth surface, skim off the air bubbles.

Step 4:

Boiling water on the pot, the bowl on a plate, there is no suitable plate on the sealing of a plastic wrap, the top of the tie a few holes. Steam over low heat for 9 minutes, turn off the heat and smother for 5 minutes.

Step 5:

Out of the pot, the surface is very smooth, drizzled with soy sauce and sesame oil can be eaten, soy sauce according to their own preferences increase or decrease. It's as smooth as pudding. Eat.

Tips:

1, using plain water can effectively reduce the holes in the egg custard

2, the whole small fire, the fire will also be more holes.

3, salt can be reduced, but not without, without a little salt egg custard can not condense.

4, want the surface smooth on the skimming foam, want the bottom without white protein precipitation on the sieve.

5, the egg should not be loaded too high, loaded in a small and deep bowl in the center is not cooked, the outside is old, large and shallow bowl is more appropriate.

6, the same bowl for each additional egg will be steamed for 3 minutes more, do more separate bowls.