The method of making steamed egg custard

Health benefits

Eggs: moist and dry

Sesame oil: Delaying aging, antioxidant, anti-cancer and anti-cancer properties

Ingredients and materials

4 eggs

1 onion leaf

Salt in moderation

1 tablespoon sesame oil

Warm water (added to egg mixture) in moderation

Cold boiled water (soak chopped scallions) in moderation

The method of making steamed egg custard

1. Prepare four eggs

2. Wash and tear off the scallion leaves, 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 until dispersed (because you need to use the eggshell as a measuring tool to add water, be sure to wash it thoroughly)

4. Using half an eggshell as a measuring tool, measure eight times 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. That is to say, one egg uses half an eggshell to add water three times)

5. Take a heat-resistant bowl and filter the egg mixture into the bowl using a denser strainer

6. Fill the pot with water, place it on the steamer, and carefully move the bowl containing the egg mixture onto the steamer

7. Place a plate on top of the steaming egg bowl to prevent water droplets from the lid from entering when steaming the egg custard

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

9. Use a spoon to take a spoonful of sesame oil and drizzle it over. Garnish with scallions to make a steamed bun

Tips

Don't use too much salt, add it later if you feel it's weak; You can also pour soy sauce or chili oil according to your own taste and eat it; Never add chicken essence or MSG, as it can affect the taste. The water ratio can also be adjusted according to preference. Steam more eggs for a while, or less eggs for a while. After steaming, there will be honeycombing, and if there is not enough time, it will not be cooked. If you are worried, you can use a spoon * to look at it four or five minutes after steaming. If there is egg liquid overflowing, steam it again, and if not, it will be cooked!

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