Perfect egg custard

Bilibili went to school.,The original blogger's name:The link sent by the Chaozi gourmet family was hand-picked for me to learn to do.,I feel like the effect is OK.,It's more convenient to find a variety of recipes here.,So as not to switch software every time to watch the video pause or something, it's very troublesome.。

Ingredients

Eggs 3

Warmwater 1.5-2 timestheweightofeggs

Salt Appropriateamount

Lightsoysauce Appropriateamount

Greenonion Appropriateamount

Sesameoil Appropriateamount

Cooking Instructions

The water you need is 1.5-2 times the weight of the egg, so in case it is not enough, it is recommended to boil a large pot for later use
Just warm it up
You can weigh it to see how much water is appropriate, don't feel troublesome, because the ratio of water to eggs is a very important factor affecting egg custard!
Generally, we use three eggs at a time, and then according to the weight of the three eggs to mix water
, if there are many people or the taste is different, you can increase the amount of eggs and water year-on-year
After drizzling the above seasonings, gently mix them with the rounded bottom of the spoon and spread them evenly
This step must not be overlooked!!
The toothpick should be poked to the bottom of the bowl and lined, not to look good, but to evenly penetrate the seasoning into the depths, so that each scoop of eggs will have a taste, not just the top and bottom.

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