【egg Custard】
1.
Knock the eggs into a large bowl.
2.
Add a little salt, 1.5 times the water of the egg, and beat evenly with chopsticks. At this time, you will see many bubbles.
3.
Use a spoon to remove the bubbles, or pass it through a sieve.
4.
Cover the bowl with plastic wrap and pierce a few small holes with toothpicks.
5.
Put cold water into the pot, boil over high heat and steam on medium heat for 10 minutes (depending on the size and depth of the container).
6.
3 minutes after turning off the heat, take out the egg custard, pour in light soy sauce and sesame oil. Make a little decoration on the top (cut into small fish with carrots and slice cucumbers on the bottom).
7.
Finished picture
8.
Finished picture
9.
With toast and mango smoothie, a simple breakfast is there.
Tips:
1. The ratio of eggs to water is generally 1:1.5. This is my habit of making steamed eggs.
2. Add less salt to the egg liquid, because soy sauce should be added to the finished product.
3. The bubbles after breaking up the egg liquid must be sieved or eliminated, otherwise it will affect the quality of the finished product.
4. The steaming time depends on the size and depth of the container. I usually steam for 7 minutes with a shallower plate, and usually 10 minutes for this kind of deeper bowl.
5. Regarding the time, according to the fire temperature of your own stove, there will be a rule to follow if you steam it a few times.
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