egg custard
By MyrnaRohan
Ingredients: salt,eggs
- salty and fresh
- steamed
- ten minutes
- simple
Steps for egg custard
1
Four fresh eggs.
2
Add the same amount of water and 2 grams of salt as the egg, and open until evenly mixed (add a little more water if you like to eat tender).
3
Pass the evenly beaten egg liquid through a spinning net and filter out the floccules in the egg liquid (this step is very important and determines whether the egg custard is silky and delicate. You can use drawer cloth or stockings instead of spinning net).
4
The filtered egg liquid (skimmed off if there is foam) is obviously much more tender.
5
Seal with plastic wrap, but use a toothpick to poke five or six small holes in the plastic wrap. This is done to prevent distilled water from dripping onto the egg liquid. After everything is ready, you can put it on the pan and steam it (after the water in the steamer boils, add the egg liquid. Depending on the amount, steam for six to ten minutes.)
6
This is steamed with eggs and water at a ratio of 1:1. Personally, I think it is a little too old, so I suggest you put more water in when cooking. Well, if this can be steamed successfully, you can add your favorite food or marinade to it to make more unique flavors (such as crab meat, clams with shells, etc.).