3 delicious ways to make egg custard 6 tips for steaming egg custard

Egg custard is rich in nutrients and easy to digest, making it suitable for the elderly and children. Whether it is a daily meal or a banquet, it is a dish that can be served on the table. Although the egg custard is simple to make, you can't always control the method and heat when steaming it. Either it's too steamed or it's undercooked, it's either honeycombed or it's not shaped, so it's not always perfect. Next, youyouii.com will introduce you to some egg custard recipes.

How to make egg custard

1. Original egg custard

Ingredients: eggs, salt, water, oil, chopped green onion.

1. One fresh egg. Knock it into a bowl, use a whisk to mix it up, add a small amount of salt and mix thoroughly. The egg liquid at this time will be thinner and yellower than before.

2. Now add water. Warm water is best. Cold water is not good, hot water is even worse, because if you rush it in, it will turn into egg flowers.

3. Add a small amount of oyster sauce to the water and mix thoroughly, then mix it into the egg liquid and mix thoroughly. Add a small amount of lard.

4. Boil a pot of water and put a steamer on it. After the water is boiled, put the egg liquid on the steamer, then turn on a low heat. The lid of the pot must leave a gap, and do not cover it tightly. The custard steamed in this way will never have honeycomb holes and the taste will not be old. In about 10-15 minutes, the egg custard should be almost ready. Sprinkle some chopped green onion and add a few drops of steamed fish soy sauce.

2. Pumpkin Custard

Ingredients: 1 small pumpkin, 1 egg, 50 grams of water, 1.5 grams of salt, 3 grams of vinegar, and a few drops of sesame oil.

1. Wash the small pumpkin, cut off 1/4 of the top, hollow out the seeds with a small spoon, and then scoop out a small part of the pulp, leaving a thickness of about 1 cm.

2. Crack the eggs into a bowl and add warm water. The ratio of warm water to egg liquid is 1:1.

3. Add a little salt to taste, and break up the egg liquid and water in one direction.

4. Use a small strainer to filter the egg liquid, remove the tendons, and pour the egg liquid into the pumpkin cup.

5. Cover with plastic wrap and use a toothpick to punch a few holes in the plastic wrap.

6. Bring the water in the pot to a boil, put the pumpkin cup into the pot, steam over high heat for 1 to 2 minutes, then turn to low heat and steam for about 8 minutes.

7. According to personal taste, add appropriate amount of sesame oil and vinegar for seasoning. You can also add chopped chives and enjoy while hot.

3. Shrimp, minced meat and steamed eggs

Ingredients: 100g shrimps, 3 small farmer eggs, 100g pork filling, 5g spring onions, 3g ginger, 3g salt, 1g sugar, 2g rice wine, 3g light soy sauce

1. Thaw the shrimps, cut them into large pieces with a knife, take a large bowl and put the minced meat in it.

2. Crack the eggs into the bowl containing the minced meat.

3. Put the shrimp in a large bowl, add salt, sugar, rice wine, light soy sauce, chopped green onion and ginger and mix well (leave a little chopped green onion for later use).

4. Add half a bowl of warm water and put it into the steamer. After 30 minutes, take it out and sprinkle in the remaining chopped green onions.

6 tips for steaming egg custard:

1. When beating eggs, do not beat them in circles, beat them horizontally or vertically, so that the eggs can be fully dispersed;

2. Be sure to use cold boiled water or purified water;

3. My experience is that for one egg, add one and a half spoons of water, for two eggs, add two and a half spoons, and so on. The spoon is the spoon used for serving dishes at home;

4. Before steaming, be sure to filter the egg liquid to filter out the bubbles;

5. The water in the steamer must be boiled first, and then the egg liquid is put in to steam;

6. Be sure to cover it with a lid or plastic wrap to prevent water vapor from dripping into the egg custard;

Follow the above 6 steps and you will definitely be able to steam tender and smooth egg custard!