Jelly egg custard

Overview

Using plastic wrap to steam custard is out of date, but now it’s popular to make it soft, tender and melt-in-your-mouth. Egg custard is probably the first complementary food that every baby eats when they come into the world, and it is also the first dish that many little fairies learn to make as first-time mothers. Although it is simple, you still need to master some skills to avoid steaming the custard into a dry and difficult-to-swallow honeycomb. Egg custard is rich in protein, fat, vitamins and other minerals needed by the human body. It has the effect of strengthening the brain and spleen and stomach. It is especially suitable for the elderly, children and people with weak spleen and stomach. The secret is to add water when beating the egg liquid, because adding cold water will affect the fusion of water and egg liquid, and will also cause the egg liquid to precipitate during the steaming process, so it is best to use warm boiled water. After adding an appropriate amount of warm water and steaming it without plastic wrap, the custard can melt in your mouth like tofu, as refreshing and delicate as jelly, nutritious, tender and easy to digest, and children can't get enough of it every time.

Tags

• soup
• home cooking
• lunch
• dinner
• egg
• light soy sauce
• sesame oil
• warm water
• green onions

Ingredients

Steps

1. 1 First, we prepare all the ingredients needed to make this jelly custard: 3 green onions and 2 eggs. When children were young, all their complementary foods were made from wood-fired eggs. Later, various experts refuted the rumors and said that the nutrition of wood-fired eggs is the same as that of ordinary fresh eggs. If a child wants to eat egg custard, he can make custard with eggs.

   

2. 2 Crack the eggs into the prepared bowl. You are not going to use plastic wrap for the egg custard you are making today, so you must use warm boiled water. The purified water will have fewer impurities and the steamed custard will have a more delicate texture. About 160 ml of water is enough for two eggs. Remove the old leaves and roots from the shallots, wash and chop into fine pieces and set aside.

   

3. 3 Stir the eggs clockwise with chopsticks until your hands hurt. Since the egg custard is for babies, it is slightly light and delicious, so there is no need to add salt when whisking the egg liquid. It is enough to add light soy sauce when it is finally out of the pot.

   

4. 4 Stir the egg whites and yolks thoroughly and then slowly pour in the prepared warm water, then stir the water and egg liquid until they are fully integrated. The bowl is too small and it is inconvenient to use a whisk. Use chopsticks to stir in one direction until a dense layer of foam appears on the surface of the egg liquid.

   

5. 5 Use a spoon to carefully remove the foam on top of the egg liquid, otherwise the steamed custard will not taste delicate enough.

   

6. 6 Pour an appropriate amount of water into the steamer, put the egg liquid as flat as a mirror into the steamer, and cover the pot. Steam in a cold pot over high heat for 10 minutes. Egg custard is delicate and will get old if it is slightly out of date. If you are afraid that you can't remember the time, you can set the alarm clock on your phone like me so that you can turn off the fire in time.

   

7. 7 Don't rush to open the lid of the pot immediately after turning off the heat. Cold air entering the pot will cause the ingredients to shrink. Turn off the heat and let it sit for two minutes, then open the lid. The tender egg custard will be steamed without any plastic wrap or bubbles.

   

8. 8 Use anti-scalding bowl tongs to take out the steamed custard and place it on the stove. In order to make the custard more flavorful, take a clean fruit knife and lightly score cross patterns on the custard horizontally and vertically. The custard is relatively soft, and the baby who likes to participate in cooking uses a knife to score it himself, so the lines are more abstract, haha.

   

9. 9 The custard is ready for seasoning: first add a spoonful of seafood soy sauce or light soy sauce to add flavor, then add 2 drops of sesame sesame oil to enhance the aroma, and finally sprinkle with finely chopped green onion for color. The soft and delicate jelly custard is ready to eat!