I miss the steamed eggs made by my mother when I was a child. It was very appetizing for bibimbap! The taste of childhood is only left in my memories. Maybe I have grown up now. Even if the taste is the same, I can't find that feeling back.
Eggs have high nutritional value, but you can't be greedy, because if you eat too much, you will become very stagnant.
steamed egg custard
Recipe Recommendations
- salty and fresh
- steamed
- ten minutes
- simple
Steps for steamed egg custard
1
Ingredients include: 2 eggs, green onions. Seasonings include: raw autumn, oyster sauce, sugar, salt. 
2
Two egg yolks hugging each other.
3
Stir the eggs and add water to the ratio 1:1.
4
Pour it into a plate and use a spoon to skim off the foam. This part is very important because after the foam on top is cooked, bubbles will form on the surface of the egg, which will look concave and convex.
5
Skim off the foam and make the surface smooth.
6
Put it in the pan out of water.
7
Cover the egg with a plate to prevent the water vapor on the lid from dripping into the egg and forming concave blisters on the surface.
8
Steam over high heat over water for 5 minutes, and then simmer for two or three minutes after turning off the heat (the number of eggs varies, and the steaming time varies).
9
The egg is as smooth as a mirror. Pour in the seasoning just now and sprinkle some chopped green onion. It is clear and light, smooth and tender, and the bibimbap is very good.