5 Minutes Quick Steamed Egg Custard

5 Minutes Quick Steamed Egg Custard

1. The steamer is heated with water.. Wait until the water boils..

2. Beat the eggs into a larger bowl.. Beat them up... Put in 60-80 degrees Celsius clean water.. Pay attention to the ratio of egg to water: real grain eggs 1: 1.5..... supermarket eggs 1: 1.2 .. (because the food and egg liquid is thicker) a little salt. Beat well.. Turn the bowl while beating... until there are a lot of rich bubbles... Use a spoon to remove bubbles...

3. Pour the 2 step egg mixture into another clean bowl...find a dish to cover the egg mixture bowl.. cover the steamer lid.. start the timer for 5 minutes on medium heat and turn off the heat.. simmer for 5 minutes...end Out of the steaming pot.. Garlic and chopped green onion (you can do without garlic). Put it on top of the egg.. Heat the oil in the wok and pour the green onion and garlic on top. Finally, pour some soy sauce (because the oil is on the egg Does not easily penetrate into the egg. The layer is more distinct. The taste is better

Tips:

Because the size of each egg is different.. The amount of water is not good. Use a bowl to measure... It is easier to use eggshells to fill the water. It is better to grasp the proportion of water..