Egg custard

Eggs 2	Warm water 270g
Salt 1 small spoon	Edible oil 1 scoop
Green onion Appropriate amount	Seafood soy sauce 1 scoop
Vinegar 1 scoop

How to make egg custard

Step 1

2 fresh eggs, about 55 grams in shell. If it is about 60 grams, add 10 grams of water. A big enough bowl, not too big, just suitable. A bowl of warm water, a good amount, not hot to 35-37°C

Step 2

Crack the eggs into a slightly larger bowl. You will need to sift them later, so you will need two bowls in total.

Step 3

After beating, add warm water and beat the eggs

Step 4

Don't doubt it when it's in a well-mixed state, it's just very thin.

Step 5

Add salt, add cooking oilBeat evenly and add salt. If you don’t add salt, it won’t form.

Step 6

Strain it 2 times and discard the ones in the strainer. Not filtering will affect the taste. After filtering, it will be tender and smooth until the last bite.

Step 7

If there are bubbles on the surface, let it sit for a while to defoaming, or touch it with a small spoon to eliminate it, then cover it with plastic wrap

Step 8

After the water boils, steam in a steamer over high heat for 10 minutes. Sprinkle some chopped chives after steaming.

Step 9

Look at how tender it is, otherwise try steaming it once

Step 10

Pour on a spoonful of seafood soy sauce, a spoonful of vinegar, a pinch of dried shrimps, and eat. Egg custard cooking tips