Egg Custard~scallop Agaricus Steamed Egg

Egg Custard~scallop Agaricus Steamed Egg

by Uncle Chang's Kitchen

5.0 (1)
Favorite

Difficulty

Normal

Time

30m

Serving

2

Essential skills for egg custard:
1. Slippery: Add warm water when beating eggs! In the recipes of other tutorials, it is said to use cold boiled water. I tested that using cold water to beat eggs will taste harder than warm water!
2. Tenderness: If you want the egg custard to be smooth, the key is to add more water to the egg liquid. The ratio of water to egg liquid should be 1:1.5. You can successfully mix it after a few attempts!
3. No pores: foam is easy to produce when beating eggs, if there is foam, it will easily become honeycomb when steaming. Then remove the foam and sieve it twice directly with a small sieve.
The last and most important thing is that during the steaming process of the egg custard, the lid will liquefy into small water droplets and drip into the egg custard, which will also affect the tenderness of the egg custard, so before preparing to steam it, seal it. A plastic wrap, and then pierce a few small holes!"

Ingredients

Egg Custard~scallop Agaricus Steamed Egg

1. The ingredients are ready to be washed, 3 eggs, 4 Agaricus blazei and 20 grams of scallops.

Egg Custard~scallop Agaricus Steamed Egg recipe

2. Scallops are 20 grams, soak for 15 minutes, and chop into fine pieces.

Egg Custard~scallop Agaricus Steamed Egg recipe

3. 4 Agaricus blazei, soak for 30 minutes, cut into silk.

Egg Custard~scallop Agaricus Steamed Egg recipe

4. The egg to water ratio is the first step to success. The normal ratio is 1:1.5. If you want to be more tender and smooth, add a little more water (warm water), pour the warm water into the eggs, stir with a whisk, and then remove the foam. The reason for using an egg beater is that the chopsticks can't be beaten at all, but the egg liquid beaten by the egg beater is more delicate and even (use a small sieve twice to remove bubbles).

Egg Custard~scallop Agaricus Steamed Egg recipe

5. Pour the chopped scallops, shredded matsutake, and a little salt into the egg liquid and stir a little.

Egg Custard~scallop Agaricus Steamed Egg recipe

6. Cover the egg bowl with plastic wrap, and pierce a few small holes in the plastic wrap with a toothpick. Water vapor will not remain in the egg liquid, nor will it affect the exhaust.

Egg Custard~scallop Agaricus Steamed Egg recipe

7. After the water is boiled, place on medium heat and steam for 10 minutes.

Egg Custard~scallop Agaricus Steamed Egg recipe

8. Sprinkle with chopped green onion, sesame oil, and a teaspoon of soy sauce, and you can eat it.

Egg Custard~scallop Agaricus Steamed Egg recipe

9. Finished picture.

Egg Custard~scallop Agaricus Steamed Egg recipe

Tips:

1. The scallop itself has a salty taste, so remember not to put too much salt when adding salt.
2. Steam eggs in boiling water, do not steam eggs in cold water! ! ! ! Pay attention to the above small details, the steamed eggs are especially smooth! ! !
3. A portion of egg custard, without a lot of ingredients and seasoning, can make a fragrant and smooth taste. And it is rich in protein, very healthy~
4. But to make such a delicious egg custard, some tricks are still needed.

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