The recipe for steamed egg custard

Health benefits

Eggs: Protect the eyes and brighten the eyes

Sesame oil: anti-cancer and anti-cancer

Ingredients

4 eggs

1 onion leaf

Moderate amount of salt

1 spoonful sesame oil

Warm water (added to egg mixture), appropriate amount

Moderate amount of cold boiled water (soaking scallions)

The recipe for steamed egg custard

1. Prepare four eggs

2. Wash the scallion leaves, tear them open, soak them in cold water

3. Wash the outer surface of the egg, open it from the middle and put it in a large bowl. Add an appropriate amount of salt and stir to disperse (because the eggshell is used as a measuring tool and water is added, it must be washed)

4. Using half an eggshell as a measuring tool, take eight times of warm water (around 30 degrees) and add it to the egg mixture. Stir well again (the ratio of egg mixture to water is 1:1. If you prefer a softer and more tender one, add one more time, which is 1:1.5, which means adding water three times to half an eggshell for one egg)

5. Take a high-temperature resistant bowl and filter the egg mixture into the bowl using a denser spoon

6. Pour water into the pot, put on the steamer, and carefully move the bowl containing the egg mixture onto the steamer

7. Place a plate on top of the egg steaming bowl to prevent water from dripping into the lid of the pot when steaming the egg custard

8. Bring to a boil over high heat, steam for eight minutes (adjust the time according to the amount of ingredients), turn off the heat, wear insulated gloves, and take it out

9. Pour a spoonful of sesame oil over the spoon used for eating, garnish with rolled scallions, and it's ready to serve

Tips

Don't have too much salt, add it later if you feel it's light; You can also add light soy sauce and chili oil according to your own taste; Do not add chicken essence or monosodium glutamate, as it can affect the taste. The proportion of water can also be adjusted according to preference. Steam more eggs for a while, and steam less eggs for a while. After steaming, it will form honeycomb, and if not enough time, it will not be cooked. If you are worried, you can use a spoonful of * to check when steaming for four or five minutes. If there is any egg liquid overflowing, steam it again, and if not, it will be cooked!

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