egg custard
By LloydJacobs
Ingredients: eggs,qingshui
Recipe Recommendations
- eggs of 3
- qingshui 1 bowl
- salty and fresh
- steamed
- ten minutes
- simple
Steps for egg custard
1
Beat three eggs into a bowl.2
Start adding water: The water should be three times that of the egg liquid (i.e., three eggs should put about 9 times the water, so it is more convenient to add water from the egg shell), and the water added must be warm water, which is also the way the egg custard is steamed more tender. A trick.3
Gently stir the eggs and water in one direction, not too hard, and try to keep the egg liquid from foaming too much until stirred well.4
Put it in the steamer and start steaming, pay attention to the second tip to make the egg custard tender and tender: wait for the water to boil before adding the egg liquid, and the lid should not be covered tightly (leave a gap as thick as a finger).5
After steaming for 7-8 minutes, you will find that the eggs have been solidified. Use chopsticks to test whether they are steamed and then start the pan.6
Depending on your taste, add June fresh soy sauce (or Meida's oyster sauce) and a little shredded chives.egg custard Make Tips
Note: Although June fresh soy sauce and refined oyster sauce are of good quality, they must not add more. Eggs cannot be salty. If you add more, it will destroy the delicious flavor of the delicate and smooth egg custard!~!~!