There is a trick to steaming egg custard, put cold water or lukewarm water, how to steam smooth and tender without honeycomb, the trick is here

Today, I will use eggs to make a home-cooked version of egg custard, the finished egg custard is smooth and tender, melts in the mouth, and the family likes it very much, suitable for all ages!

——[Homemade egg custard]——

Ingredients: 3 eggs (net weight 160g), 240g warm water, 2 tablespoons of light soy sauce, a little chopped green onion

[The steps are as follows]:

Step 1: Put the eggs into a bowl, use a whisk or chopsticks, and beat the eggs well clockwise, you can beat for a while to let the egg whites and yolks fully fuse

Step 2: Prepare another bowl, pour warm water into it, pour the beaten egg mixture into the warm water, and use a whisk to stir it well again while pouring

Step 3: Sift the mixed liquid, this step is very important, if you want the steamed egg custard to be smooth as a mirror, melt in your mouth, and more tender than tofu, you must sift it to sift out the liquid and bubbles that are not evenly beaten inside

Step 4: Prepare two more high-temperature containers with lids, pour the liquid into each container, one container is fine, but the steaming time will be slightly longer

Step 5: The steamer must be boiled in advance, and the liquid can be put directly into the steamer after it is beaten

Step 6: Steam for 15 minutes, then take out the steamed egg custard, pour a spoonful of light soy sauce to taste (the flavor of light soy sauce is enough, don't add salt), add a little green onion to decorate, and you can start!

Tips:

1. The ratio of eggs to water, 1:1.5, this ratio is the most tender

2. Be sure to use warm water, warm water + eggs are better integrated, hot water is easy to scald eggs into egg flowers

3. Be sure to sift through the sieve, sieve off the sediment and the bubbles whipped out, in order to make a smooth as a mirror, melt in the mouth, more tender than tofu!