Steamed Egg Custard

Name: Steamed Egg Custard
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs Soil eggs; Some Haitian Brand Steamed Fish Soy Sauce; a little Small fire onions; 37 degree pure water

by Cocoa Liquor

4.9 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Today I made the steamed egg, and let my son feel what it means to melt in the mouth. This is the experience I learned from the steamed egg countless times when I took him. A few points of steamed eggs: 1. A cup with a lid should be used to prevent the water vapor on the lid from dripping onto the egg liquid and leaving water marks. 2. The cup should be preheated, after preheating, the time required for the steamed egg can be accurately judged. 3. Add 37 degrees of warm water to fuse with the egg liquid to make the egg liquid heat up faster when it is steamed. 4. Add 1.5 times the water of the egg liquid to ensure that the water egg tastes tender enough. 5. The egg liquid must be sieved so that there will be no honeycomb in the steamed water egg to ensure that the water egg tastes smooth enough. Reminder: If you add a baby food supplement, you can add a small amount of salt and vegetable chopped vegetables after sieving. "

Ingredients

3 pcs Soil Eggs
Some Haitian Brand Steamed Fish Soy Sauce
a little Small Fire Onions
37 degree Pure Water

Steamed Egg Custard

1. Preparation: 3 local eggs, a little Haitian steamed fish soy sauce, a little green onion, 37°C purified water, 1 soy milk strainer, the above are reserved.

2. Add water to the steamer to boil, and put the cup into the steamer to preheat.

3. When the cup is preheated, prepare the egg mixture for steamed eggs: beat the 3 eggs as evenly as possible, add 1.5 times the 37 degrees pure water of the egg mixture, beat evenly, and then filter the egg mixture with a fine sieve of soy milk to filter the filtered egg mixture Add to the preheated pot, cover the lid, then cover the pot, start the timer, steam for 12 minutes, turn off the heat.