Egg Custard (steamed Egg without Holes, Egg Pudding)
1.
One egg, two in the same bowl. Note: The egg must be a room temperature egg and take it out of the refrigerator one night in advance
2.
Beat the eggs evenly, this step is more important, it must be even
3.
Prepare the same amount of warm water (you can drink warm water that is very comfortable) and use the same bowl with the egg liquid, the effect of the same amount is more intuitive
4.
Put the egg liquid and the same amount of warm water into the container and stir evenly. This step is very important! If you don't want the steamed egg to have bubbles, you must do this step well, stir well, and then don't put salt in it. Use light soy sauce when you need to season it.
5.
Sieve (the fine sieve I use to make cakes) to remove the egg membranes and bubbles generated during mixing. The more sifting times, the finer the custard. I save trouble and only pass it once
6.
After sifting, if there are still bubbles on the side of the bowl, I will leave it for a few minutes to remove it with chopsticks
7.
With the help of auxiliary tools, add a layer of plastic wrap or use a small dish when steaming the eggs (I omitted this step in the morning to save time)
8.
The time for steaming eggs is also very important. I usually put an egg in a warm pot or after changing the pot to a low fire, and boil for 4 minutes on high heat and 2 minutes on low fire, for a total of 6 minutes. In addition, I have the process of re-cooking. Remove from the pot
9.
Because of the difference in firepower and containers, there may be slight differences in the effects produced. Personal experience, I will share with you, but I steamed it every day and it was quite successful.
10.
Does it really feel like egg pudding?
Tips:
Be sure to use room temperature eggs, and add the same amount of water at room temperature, and then you have to fully beaten each step. Because of the difference in firepower and containers, there may be slight differences in the effects produced. Personal experience, I will share with you, but I steamed it every day and it was quite successful.
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