Milk Stew

Name: Milk Stew
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece egg; 250ml milk; 22g Caster sugar

by The Rhyme of the Sea Food

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

This dessert is what I often make. It is simple, quick and nutritious. I have tried many recipes, and this one is a recipe I made recently, and it tastes smoother. An egg of about 70 grams (including the eggshell) and a box of 250ML of milk can make two bowls of milk stewed eggs. Since there is no high-temperature-resistant plastic wrap at home, I use the method of constantly removing the lid and draining the water vapor from the lid, so that the surface of the stewed egg is very smooth. Everyone can try it.

Ingredients

1 piece Egg
250ml Milk
22g Caster Sugar

Milk Stew

1. Beat the eggs into the basin

2. Add caster sugar

3. Beat with eggs until the sugar and egg mixture are well mixed

4. Pour milk

5. Stir well with egg cream

6. Strain twice with a sieve, pour the milk and egg liquid into two bowl

7. After the water in the pot is boiled

8. Put in two bowls of milk and egg mixture and steam on high heat for about 12-15 minutes.

9. Look at how tender and smooth the stewed eggs are.

Tips:
1. 1 egg with 1 box of 250ML milk. The size of the egg should not be too small. The egg weight I use is about 70 grams.
2. The amount of granulated sugar increases or decreases according to personal taste. I personally think that 22 grams is just right.
3. I didn't use plastic wrap, but used the method of constantly removing the lid and draining the water vapor from the lid, so that the surface of the stewed egg is very smooth.