Egg custard

Overview

I learned a trick from watching a food show many years ago. When steaming egg custard, filter the egg liquid and seal the mouth of the bowl with plastic wrap, and then poke a few small holes in the plastic wrap. This way, the steamed eggs will be extremely tender. As expected, okay, give it to the little kids, let the old kids eat it like this

Tags

• soup
• home cooking
• breakfast
• late night snack
• students
• egg
• salt
• sesame oil
• soy sauce
• water

Ingredients

Steps

1. 1 Two eggs

   

2. 2 Put some salt, add appropriate amount of water and mix well.

   

3. 3 There will be foam after beating. You can filter it once or twice, and the steamed eggs will be more tender.

   

4. 4 Filtered egg liquid. Cover the mouth of the bowl with plastic wrap and steam in a basket (use a toothpick or the like to poke a few small holes in the plastic wrap)

   

5. 5 This is the effect of steaming.

   

6. 6 Add some chopped green onion, soy sauce and sesame oil.

   

7. 7 If the green onions taste too strong in the morning, add four or five ripe wolfberries.