Steamed Egg Custard

Name: Steamed Egg Custard
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs egg; 1 spoon Soy sauce (extremely fresh); a little Blending oil; Some Edible water; a little salt

by Ann Little Chef

5.0 (1)

Favorite

1

Difficulty

Easy

Time

10m

Serving

3

The homemade steamed egg custard is most popular with children. When you don't have time to cook complicated dishes, make a bowl of egg custard to let your little emotions go away instantly. Egg custard can remind you of the taste of your mother when you were a child.
The method is simple and easy to learn, even children can do it.

Ingredients

Steamed Egg Custard

1. Beat the eggs into the bowl. Cook according to the number of people

2. Add salt before the eggs are beaten

3. Pour in an appropriate amount of oil.

4. Stir with chopsticks or egg beater

5. Add appropriate amount of water to dilute the egg, and stir while adding water to make the egg tender and smoother after being out of the pan

6. Pour into an enamel bowl and continue to stir to make the eggs cook faster.

7. Put the pot, add proper tap water, steam the eggs over the water, and cover the pot.

8. Cover the pot and wait for 8 minutes.

9. After 8 minutes, add half a spoon of soy sauce (spread evenly on the egg noodles), and continue to steam with a lid for 1 to 2 minutes, then it will be out of the pot.

Tips:
Put soy sauce according to personal taste. If the taste is heavier, more soy sauce will be more delicious.
If you like green onions, you can sprinkle a little chopped green onions or chopped green onions on the custard when adding soy sauce for the first time.