Pudding-like fast mirror steamed eggs, zero failures

The eggs steamed by this method are really shiny and shiny, and they have 0 pores, tender and smooth! From the vision, to the taste, to the taste, it has brought a great sense of accomplishment to the maker, haha, come and try it with me.

Ingredients

Eggs(roomtemperature) 120 grams(eggliquid)about2 largeeggs

50°Cboilingwater 180 grams

salt 1 gram

Steamedfishsoysauce+sesameoil+choppedgreenonion Appropriateamount

Cooking Instructions

Prepare your materials and tools.
Peel 2 large eggs, knock them into a large bowl, add 1g of salt and beat them with a manual egg whip. (Eggs should be at room temperature, and those taken out of the refrigerator should be warmed up)
Pour warm water at 50 degrees into the egg mixture
Stir to combine
The foam is then filtered out
Pour into a steaming bowl
Cover with plastic wrap, put it in the steamer that has been steamed, cover and steam for 10-13 minutes.
When steaming for 10 minutes, secretly check whether the color of the egg mixture is uniform, if it has not solidified, extend it for another 2-3 minutes, if it is completely solidified, turn off the heat, simmer for 3 minutes and then open it.
Oh~Okay~
Mirror ~ shiny ~ haha! Next, make a quick topping
The sauce is: steamed fish soy sauce + sesame oil + a little warm water, mix well, pour it on top, and finally sprinkle chopped green onions~
You can use a knife to cut it into pieces before starting, so that it is easier for the topping juice to flow into it and make it more flavorful
Smooth and tender~ like a pudding~ no matter how you eat it, you won't get tired of it~ I love it
If you want to add fresh shellfish or shrimp, you can put it on top of the egg when it is steamed until the egg liquid is slightly solidified, but when it is not particularly solidified.
After putting it down, continue to steam for 5-8 minutes, and the shellfish will be very tender.
This is the baby version, and only sesame oil is dripping out of the pot.