The skin is like condensed fat and can be broken by blowing and blowing. It is usually used to describe a girl's perfect skin. If these two words are used to describe the tender and smooth egg custard, it is quite appropriate. Egg custard is also called steamed eggs, steamed eggs with water, etc. If milk is used instead of water, it can also be called egg pudding.
I remember when I was studying, I really liked to eat this for a while. Unfortunately, the Internet was not as developed at that time as it is now, and I didn't have any experience in cooking. The steamed eggs are either old or scattered and cannot be formed, and they are potholes and ugly. Fortunately, now there is the powerful search function of the Internet. After constant attempts, you can finally steam egg custard that is as smooth as a mirror, as it pleases, and melts in the mouth.
Smooth and tender steamed eggs
Recipe Recommendations
- eggs one
- water half a bowl
- milk powder 1 teaspoon
- sugar 1 tablespoon
Steps for Smooth and tender steamed eggs
1
Beat the eggs into a uniform egg liquid. If you have a sieve, filter it once.
2
Dissolve the sugar with boiling water, wait until it cools until the mouth does not burn, put the milk powder in and mix well for later use.
3
Pour the cooled (2) into the egg mixture along the edge of the bowl, gently circle with chopsticks and mix well.
4
Let the egg mixture stand for a period of time, cover the mouth of the bowl with plastic wrap or a small basin, boil the water and steam over medium heat for 10 minutes.
5
These are steamed eggs.
6
If you like to eat salty egg custard, the method is similar, without putting milk in it. Before taking out of the pan, sprinkle with chopped green onion, drop some sesame oil, close the lid and steam for half a minute.Smooth and tender steamed eggs Make Tips
To achieve a tender and smooth texture, here are a few tips for making steamed egg custard: 1) When steaming, you must cover the bowl opening to prevent steam from dripping onto the egg mixture and forming a honeycomb texture. This is the most critical point to ensure the custard is as smooth as a mirror. 2) For sweet custard, adding some milk can help the egg mixture set. 3) If you do not add milk, adding a pinch of salt can also help the egg mixture set; you won't taste the saltiness in such a small amount. 4) The water-to-egg ratio is about 1:2. More water makes the texture more tender and smooth, while less water makes it drier. If you do not add salt or milk, the water ratio should be reduced to 1 or 1.5, otherwise it will not set easily. For the custard in the first picture, the water ratio is 2.5; with a little salt and a bit of milk powder added, it still sets quite well.