Two tips teach you how to steam the perfect egg custard

Cooking Instructions

1. Add a teaspoon of salt to the warm water, the water is not hot to the hand, and beat the eggs into the warm water, the weight ratio of the warm water to the eggs is 2:1 (if you don't have an electronic scale, use half an eggshell to scoop the warm water four times).

   

2. Stir well with an egg whisk, the egg whisk is very even, and there is very little foam. It doesn't matter if you don't have an egg whip, beat it with chopsticks for a while, beat the egg mixture evenly, and use a spoon to skim off the foam on it.

   

3. Sift the egg twice, which is the first secret to making the perfect egg custard.

   

4. The second tip is to cover the sifted egg wash bowl with high-temperature plastic wrap and prick a few small holes with a toothpick in the plastic wrap so that water does not drip into the bowl when steaming (if you don't want to use plastic wrap, cover a plate).

   

5. Boil a pot on water, steam over medium heat for 8 minutes, turn off the heat and simmer for 3 minutes. Isn't it tender?

   

6. Add some light soy sauce and you're done with a super tender and delicious egg custard, so let's go, and you'll be the best at steaming egg custard in the world

   

7. The amount of ingredients for this custard is exactly the same, and it is also steamed at the same time, but it is not covered with plastic wrap, so it is pitted

   

8. Contrast.