Custard

Ingredients

Eggs 3

Chickenbroth/roomtemperaturewater 300 g

Salt 2 g

Cooking Instructions

The net weight of 3 eggs after shelling is 150-170 grams, and the steaming bowl is 17cm in diameter and 6cm in height
Mix the eggs with salt
Add the chicken broth and stir gently
Filter through a fine sieve once and you will find any unstirred proteins
Filter again, this time directly into the steaming bowl, at this time the egg liquid should already be in a smooth state, if there are still sporadic bubbles on the surface, stick it off with a kitchen paper towel.
The bowl mouth wraps the plastic wrap, which is tight, and the plastic wrap cannot fall on the egg liquid, if you are worried about the safety of the plastic wrap, cover a plate.
Start steaming: If you use a steamer on gas, turn the water to low heat and then add the egg mixture, steam for 10 minutes, turn off the heat and simmer for another 2 minutes. The steamer is put into the steamer for 18 minutes without preheating, and then simmer for another 2 minutes.
The key to the delicate and porous egg custard is that the bowl is covered with plastic wrap and steamed over low heat. It should be noted that the time will be slightly different when using steaming bowls of different sizes and depths. This can only be mastered by trying a few more times yourself.
As long as there is chicken soup, I must be reluctant to steam it with water, the taste will be too bad, and steaming with chicken soup is very similar to the taste of egg custard I ate when I was a child.
Steamed egg custard in chicken broth requires no other seasoning except salt.
If you make the meat sauce at any time, you can also divide it into a little frozen and prepare it, heat the meat with a little chicken broth, pour a little water starch to collect the juice, and pour it on the egg custard It is very rich, which is just by the way, because the little bit used in the egg custard is not worth making a special one.
If it is steamed in water, it will be lighter, and it will be cooked with a little cooking oil + light soy sauce and then poured on it for seasoning