Today I'm going to tell you the simplest method, which doesn't need a strainer. Specifically, I need to master the following two points: 1. Water is 50-60℃ warm boiled water, and the ratio of eggs to warm water is 1: 2. When steaming, cover the plate and buckle it or wrap it in plastic film, steam it on medium heat, and simmer for 3 minutes after turning off the heat.

Super smooth material for steamed egg custard

Eggs, 2 warm boiled water, 4 whole eggshells.

Light soy sauce 1 spoon of sesame oil 5 drops.

Salt 1 g

Practice of super tender steamed egg soup

Step 1

Two eggs, add 4 whole eggshells of warm water (50-60℃).

Second step

Stir the eggs by hand and add a little salt. After stirring, the eggs will foam a lot, and the spoon will be skimmed off.

Third step

Buckle the plate on the bowl, cover the pot, steam for 8- 10 minutes, and simmer for 3 minutes after the water boils.

Fourth step

Release smoke and season with sesame oil.

Step five

Tender, smooth and refreshing, like tofu brain and pudding, it is nutritious and easy to digest.

Step 6

You can also add chopped spinach, chopped broccoli and so on according to your preference.

Cooking skills of super tender steamed egg custard

1. Start counting after the water in the pot is boiled. The time for steaming eggs is about 8- 10 minutes. The time varies slightly with the thickness of the bowl. It is important that the water be warmed three times! Open it! Water! You can't use a little raw water. When steaming, cover a perforated plate or plastic wrap.