Ingredients for Silkily Smooth Steamed Egg Custard: 2 eggs, 4 eggshell worth of warm boiled water, 1 tablespoon of light soy sauce, 5 drops of sesame oil, 1 gram of salt.
Method:
Step 1: Crack two eggs and add 4 eggshell worth of warm boiled water (50-60°C).
Step 2: Manually whisk the eggs until well combined, add a pinch of salt, and whisk again. The eggs will produce a lot of foam, which should be removed with a spoon.
Step 3: Place a plate over the bowl, cover with a lid, and steam for 8-10 minutes after the water boils, then let it rest for 3 minutes.
Step 4: Season with light soy sauce and sesame oil.
Step 5: The result is a smooth and tender custard, similar to tofu pudding, rich in nutrients and easy to digest.
Step 6: Optionally, you can add chopped spinach or broccoli to your liking.
Cooking Tips for Silkily Smooth Steamed Egg Custard:
1. Start timing after the water in the pot boils, and the steaming time for eggs is approximately 8-10 minutes. The thickness of the bowl may cause slight differences in time.
2. Repeat after me, use warm boiled water! Do not use any raw water. Cover the bowl with a plate or plastic wrap with small holes.
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