Chive Egg Custard

Chive Egg Custard

1. 1 bunch of spring leek, wash and set aside. Three white eggs.

2. Beat the eggs into the basin.

3. Stir it fully into egg liquid. In actual operation, I use three chopsticks to stir it, and stir it quickly and continuously, so that the egg whites can be scattered.

4. Add some salt to the small basin.

5. Add 2 small bowls of warm water and stir until the salt melts.

6. Add warm water to the egg mixture and mix well.

7. Skim the foam.

8. Take another large bowl and add odorless vegetable oil.

9. Strain the mixed egg liquid into a large bowl.

10. This is the filtered egg liquid, very fine and non-foaming.

11. Mince the leeks.

12. Add it to the egg mixture.

13. Cover with plastic wrap and pierce some small holes with toothpicks.

14. Put it in a pot of boiling water and steam it on high heat. I steamed it for about 14 minutes.

15. The steamed custard is smooth and delicate.

16. Not much salt is added, and the custard has a slight salty taste. You can add some sauce you like. I added some sauce mixed with seafood soy sauce, balsamic vinegar, and chili oil. A spoonful of it is quite tender and smooth, with spring chives added to make it even more delicious.

Tips:

I added 2 small bowls of water for 1.3 eggs. If you want the custard to be firmer, you can reduce the amount of water.
2. If you like shrimp skin, you can add some shrimp skin to make it fresher. My kids don't eat dried shrimps, I didn't add them.