Smooth mirror egg custard (zero failures)

Cooking Instructions

1. Because the material is simple, I don't take a family photo, Ha
   
   eggs are fully broken up after being broken, and you can use manual or electric beating, the disadvantage of manual is tired, and the disadvantage of electric is that there is more foam (but it can be sifted!). ）。 I will choose electric, because it is really time-consuming and energy-consuming to completely break up manually, I am lazy ~
   PS Eggs can be kept at room temperature or refrigerated, and there is no need to be confined to room temperature or refrigeration
   

   

2. I've done an experiment for you here, take three bowls, and pour 70 grams of egg wash into each of them.

   

3. Then mix the required water with a ratio of one gram of salt to about 120 grams of water for an egg, and the water temperature is 60-70 degrees. Yes, you read that right, it's the water temperature, feel it with your hands without a thermometer, and the slightly hot kind is good. After mixing, add to the beaten egg mixture, stir well and sift well.

   

4. When sifting, the strainer should be attached to the bottom of the bowl, so that the egg wash will not be foamed in the bowl due to the flow from a high place, and the original foam will remain in the net

   

5. The three bowls were 70 grams of egg wash, and 2 times the water, 2.2 times, and 2.5 times the water respectively. The purpose is to show everyone the thickness of the finished product after steaming

   

6. After covering with plastic wrap (don't say that plastic wrap is toxic when heated, you should have plastic wrap that can withstand high temperatures) and send it to a pot that is already boiling. You can also use a small plate to cover without plastic wrap, I usually use a small plate to cover, today it is not easy to cover three plates of steaming at a time, so I use plastic wrap

   

7. Steam on high heat for 12 minutes without breaking, do not low heat, do not low heat, do not low heat! If you want to succeed, you can do it according to this recipe, and you can open the lid directly after
   steaming, and you don't need to simmer

   

8. Next, let's take a look at the differences between steamed egg custard in different proportions. As you can see in the video, the more water there is, the more tender and fluidized the custard. The less water, the harder the custard and the better the stability. If it is for a small baby, 2 times the water is fine. If you usually use it as a soup, 2.5 times the water is more suitable. In addition, I tried duck eggs, and the 2.8 times steamed water is about the same as the eggs. If you use duck eggs to steam, pay attention

   

9. Finally, sprinkle with chopped green onions and shrimp skin and serve. Q slippery and tender, first-class great!