Homemade egg custard

Cooking Instructions

1. Prepare two eggs without de-icing, at room temperature and refrigerated.

   

2. Egg shells knocked in half. As shown in Fig.
   Add oyster sauce, salt and monosodium glutamate to the bowl. (At this time, edible oil can be added, but it may not be added.) If it is added at this time, it will not have to be added later, but if it is added, there are also disadvantages, that is, the surface will be a little concave and convex, like the moon? because there are oil splashes floating on the surface)

   

3. Fill the shell with hot boiled water. All half of the eggshells are filled with boiling water twice. Pour the boiling water from the egg shell into a basin and stir immediately.
   (The ratio of egg wash to boiling water is 1:2.) Egg liquid is 1, boiling water is 2)
   so it will be more convenient to use egg shells to fill boiling water, no need to weigh, just pour it directly.
   (If you are afraid of being in a hurry, you can pour all the boiling water of the egg shells into a basin, and then pour the water while accelerating the stirring)
   
   Attention!! Because it is hot boiled water, be sure to speed up the stirring, otherwise it will turn into egg drop soup!!!

4. There will be a lot of bubbles after the egg liquid is broken, and if there is no sieve at home, you can prepare a vegetable basket.

   

5. Place the basket on top of a basin and pour the egg wash into the basket. Don't use bubbles in the back to pick up the bubbles with chopsticks.

   

6. There aren't too many bubbles in the poured egg mixture.

   

7. I poured the finished eggs into a stainless steel basin.

   

8. In addition to stainless steel basins, plates like this are also fine, remember that the bottom of the plate should not be thick. That kind of plate doesn't get cooked for a long time.

   

9. Because there is still a little bubble, so use chopsticks to pull it to one place, tap it with chopsticks to defoam, if it can't be eliminated, you can use chopsticks to scratch it up, on the wall of the basin, and then wipe it off with a paper towel. If you don't mind, don't worry.

   

10. Hot water, bring to a boil. To be on fire

    

11. Both steamed ones are fine.

    

12. Place the pot on the steamer rack and put a lid on the pot. Without a lid, you can clasp the basin upside down with a plate. Plastic wrap is also OK, but it is better to use a lid or a plate, the support of the film is not good, and the steam water will press the film... The water is concentrated on the membrane, drenched...

    

13. Cover the pot and steam over high heat for eight minutes.
    The firepower of each family is different, and if you use a flat plate, the liquid is shallow, and it will be easier to cook, so you can open the lid and stick chopsticks in the middle after steaming for four or five minutes.

    

14. If there is no liquid left on the chopsticks, it is cooked.

    

15. Brush the surface of the egg custard with cooked cooking oil. (Cooking oil can be stir-fried in advance and then allowed to cool.) It's not cooked oil, it will be a little fishy)
    Then add some light soy sauce, a little is fine, turn the pot on the hand a few times, so that the egg custard sticks to the light soy sauce.