Chinese steamed egg custard is popular with its silky and soft in China. This dish does not require teeth, so it is suitable for the elderly and children, or people who need to be supplemented with illness.
Although you only need two main ingredients, eggs and water, it takes a little skill to make a perfect steamed egg custard.
Cooking Notes
- Water must be lukewarm water.
- Whisked eggs must be filtered.
- Cover with cling film or tin foil before steaming.
Ingredients:
- 2 eggs, whisk
- one green shallion, minced
- 1 teaspoon light soy sauce
- 1 cup lukewarm water
- 1/4 teaspoon salt
- 2 teaspoon vegetable oil
Steps
- Add salt, oil, and lukewarm water to egg liquid, whisk utill mixed well.
- Filter the egg liquid for 2 times, pour the egg liquid into a bowl or deep plate.
- Cover with cling film or tin foil, put it in the steamer, steaming for 10 minutes.
- Remove the cover, add light soy sauce and toss the minced shallion.
- Serve immediately.
Chinese steamed egg custard
Equipment
- steamer
Ingredients
- 2 eggs, whisk
- one gree shallion, minced
- 1 teaspoon light soy sauce
- 1 cup lukewarm water
- 1/4 teaspoon salt
- 2 teaspoon vegetable oil
Instructions
- Add salt, oil, and lukewarm water to egg liquid, whisk utill mixed well
- Filter the egg liquid for 2 times, pour the egg liquid into a bowl or deep plate
- Cover with cling film or tin foil, put it in the steamer, steaming for 10 minutes
- Remove the cover, add light soy sauce and toss the minced shallion
- Serve immediately
