Smooth egg custard
Overview
My son has grown up and no longer eats egg custard often. Haven't done it for a long time. My sister is pregnant and we are not around. One day, she said she wanted to eat. I can't explain it just by talking about it. Just did it once. Take pictures of the steps to show her.
Tags
Ingredients
Steps
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Crack two eggs into a bowl and pick out the white fertilized embryos.
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It looks cleaner after picking out the fertilized embryos. According to the information I checked online, that one is actually edible.
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Mix the egg yolks and egg whites thoroughly. I often use ordinary chopsticks and beat them in circles about 100 times to fully mix the egg whites and egg yolks. To illustrate the egg to water ratio I poured beaten eggs into a glass.
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This is the amount of cold water, a little more than the amount of eggs, so that the steamed eggs will be smoother and more tender. The amount of water depends on your taste preference. You can increase or decrease it at your own discretion.
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Then mix the water and eggs together thoroughly. There will be bubbles.
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Use a tight slotted spoon to remove foam.
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Add a small amount of salt and stir evenly.
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Put a clove of garlic whole into the egg mixture. Those who like to eat cooked garlic ate it together. In this way, the egg custard will taste more fragrant.
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Wrap in plastic wrap, put in a steamer after the water boils, about 10 to 15 minutes. Halfway through, you can lift the lid and tap the edge of the bowl to see if the egg liquid has solidified. As long as the egg liquid solidifies and takes shape, the egg custard is done.
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Finished product! Pour light soy sauce or children's soy sauce on top. You can also add sesame oil, sesame seeds, etc. according to your preference. I don’t like sesame oil, so I often don’t add it.
