Egg Custard
by juju
Favorite
Difficulty
Easy
Time
20m
Serving
2
The creamy egg custard, the taste of childhood. "
1. Materials ready
2. Beat the eggs, add salt and mix well
3. Mix with 150g warm water and mix well
4. Pour into another bowl, strain out egg tendons and foam
5. Pour the prepared egg liquid into the container
6. Cover with plastic wrap and poke a few small holes with a toothpick
7. Boil water in a pot, steam over medium-high heat over water for about 15-20 minutes, and simmer for 3-4 minutes.
8. After steaming, tear off the plastic wrap, add light soy sauce and sesame oil, and sprinkle with chopped green onion.
Tips:1. The ratio of water is about 1:1.5 (that is, about 100 grams of 2 eggs and 150 grams of water);
2. The water is best to use about 40 degrees, with a little warm water, too hot or too cold water will affect the taste of the custard.
3. You can also choose not to release light soy sauce and sesame oil.
