Egg custard
Overview
Egg white is rich in protein and 8 kinds of essential amino acids and a small amount of acetic acid, which can enhance the lubrication of the skin and protect the slightly acidic skin to prevent bacterial infection. In addition, egg white also has the effect of clearing away heat and detoxifying. Traditional Chinese medicine in my country also believes that egg white is slightly cold in nature and clear in qi. It can ease menstruation and replenish qi, moisten the lungs and soothe the throat, clear away heat and detoxify, and help delay aging. It is a very delicious food. Egg custard is almost a must-make dish at home. The elderly who are weak and have bad teeth, family members who are recovering from illness, and young children who have just been weaned can eat this to supplement their nutrition. But if the steamed egg custard is not cooked properly, it will be foamy and the taste will be unsatisfactory. Egg custard is also a very versatile dish. Because it has a light taste, you can add various seasonings or steam it with some ingredients according to your personal taste. The egg custard I made below is a steamed egg custard. No excipients added.
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Ingredients
Steps
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Crack 4 eggs into a bowl. The ratio of water to eggs is 1:1.2. Use room temperature water in summer! It’s better to add warm water in winter!
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Beat the eggs first,
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Add water and mix well
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After beating the egg liquid, if there are many bubbles on it, use a filter to filter the bubbles. It’s best to go through it twice
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After boiling water in the pot, pour the filtered egg liquid into a cup until it is 90% full
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Wrap it with plastic wrap, or cover it directly. I cover it with a plate, which is also convenient, as long as the steam water does not drip into the custard. Adjust heat to 800 and steam for 13 minutes, then simmer for 3 minutes
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Take out of the pot
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While hot, pour a small amount of steamed fish soy sauce and sprinkle with chopped green onion. You’re ready to enjoy.
