Chinese Steamed Egg Custard

One egg

A little salt

A little sesame oil

Warm water 120g

A little light soy sauce

A little scallion

Method 1

1. Prepare 120g of eggs and warm water, and 60g of peeled eggs. At this point, add an appropriate amount of water to the pot and bring to a boil

2. Crack the eggs into a container, add an appropriate amount of salt and warm water, and beat well

3. Filter once with a filter to remove any foam

4. Cover the filtered egg mixture with plastic wrap and use a toothpick to poke a few small holes in the wrap

5. When we're done, the water is almost boiling. After the water boils, put it in and steam over low heat for about 10 minutes

6. Pour a little soy sauce and sesame oil into a small spoon, and pour it into the steamed egg custard

7. Sprinkle a little scallion for decoration

Method 2

1. One fresh egg. Crack it into a bowl, use an egg beater to disperse it, add a small amount of salt and mix well. At this point, the egg mixture will be thinner and more yellow than before.

2. Add a small amount of water. It's best to have warm water. Cold water is not very good, and hot water is even worse. Once poured in, it turns into egg shaped flowers.

3. Add a small amount of oyster sauce to the water and mix well, then add it to the egg mixture and mix well. Add a small amount of lard.

4. Boil a pot of water and steam over it. After the water is boiled, put the egg mixture on top and steam it off. Then turn on the low heat and make sure to leave a gap on the lid of the pot. Do not cover it tightly. The steamed egg custard will definitely not have honeycomb eyes and the taste will not be aged.

5. About 10-15 minutes, the egg custard should be almost ready. Sprinkle some chopped green onions (or add some meat sauce according to personal preference), drip a few drops of steamed fish and soy sauce, and you can enjoy it.

Method Three

1. Crack the eggs into a bowl and add a little salt to beat them up

2. Add 1.5 times the amount of cold boiled egg mixture and half a spoonful of starch

3. Thoroughly disperse and mix again

4. Sift the egg mixture and filter out the foam

5. Pour into a baking bowl, cover with a lid (if the container does not have a lid, you can cover it with plastic wrap and use a toothpick to poke a few small holes)

6. Put cold water into a steamer and steam for 15-20 minutes. Let it simmer for 3 minutes before taking it out. Before serving, drizzle a little soy sauce, vinegar, and a small amount of sesame oil on the surface of the egg custard. It's ready to eat

matters needing attention

The ratio of eggs to water is about 1:1 or 1:1.5.

2. Add warm water and stir well with the egg mixture.

Cooking Techniques

1. The amount of cold boiled egg determines the age and tenderness of the egg custard. The more water there is, the more tender the egg custard will be (not too much, too much will prevent it from forming).

2. It is important to mix the egg mixture evenly. If it is not evenly mixed, the color of the egg custard will be yellow and white, which will affect its appearance.

3. The steaming time depends on the amount of egg liquid and water, and it is best not to use raw water to steam the egg custard. I steamed it in cold water for nearly 20 minutes until the surface of the egg liquid solidified, then turned off the heat and stewed for 3 minutes.

Method Four

Step 1: Beat two eggs together

Step 2: Add 150 grams of water and stir well. The ratio of eggs to water is about 1:1.5

Step 3: Filter with a filter screen

Step 4: The filtered egg mixture is very delicate, with almost no bubbles

Step 5: Boil water in the pot, cover the egg mixture with a lid, and steam over high heat for about 15 minutes

Step 6: The steamed egg custard is very smooth, like a mirror

Step 7: Cut lean pork, carrots, green peppers, and onions into small pieces

Step 8: Heat up the pan with oil, add minced meat and stir fry until the color changes

Step 9: Add soy sauce and seasoning sauce for seasoning

Step 10: Add carrots, green peppers, and chopped onions

Step 11, stir fry evenly, and the minced meat sauce is ready

Step 12: Put the minced meat sauce on the egg custard and start eating

Cooking Techniques

6 tips for steaming egg custard:

1. When beating eggs, do not beat them in circles, horizontally or vertically, in order to fully break them apart

2. Be sure to use cold boiled water or purified water

3. One egg with one and a half spoons of water, two eggs with two and a half spoons, and so on. A spoon is the spoon used to serve vegetables at home

4. Before steaming, be sure to filter the egg mixture to remove any bubbles

5. The water in the steamer must be boiled first before adding the egg mixture for steaming

6. Be sure to cover it with a lid or plastic wrap to prevent water vapor from dripping into the egg custard

By following the above 6 steps, you can definitely steam out a tender and smooth egg custard

Method 5

Step 1: Four fresh eggs, add the same amount of water and two grams of salt as the eggs, open until evenly distributed (if you like to eat more tender, you can add a little more water)

Step 2: Pass the evenly beaten egg mixture through a fine mesh and filter out the flocculent substances in the egg mixture (this step is important as it determines whether the egg custard is smooth and delicate. Even without a fine mesh, it can be replaced with a cloth or stockings)

Step 3: The filtered egg mixture (skim off if there is foam) has become much more tender. Cover it with plastic wrap, but use a toothpick to poke five or six small holes in the wrap. This is done to prevent distilled water from dripping onto the egg mixture.

Step 4: After all preparations are complete, you can steam the eggs in the pot (after the water in the steamer boils, add the egg mixture. Depending on the amount, steam for six to ten minutes).

Key to production

1. Add to the eggs, use warm water, otherwise it will become Egg&vegetable soup Ha; In addition, regarding the amount of warm water, if you like a drier egg custard, you should add less water, and vice versa

2. To make the egg custard smooth and delicate, you must first filter the egg mixture and remove the foam.

3. Covering with plastic wrap is to prevent steam from falling back onto the egg custard, causing the surface of the custard to be "bumpy" - it is recommended to use plastic wrap, but it should be the type that is resistant to high temperatures!

Steamed egg custard is a great way to consume eggs, with a delicious taste and minimal nutritional damage, suitable for all ages. But when making steamed egg custard, avoid the following four points:

(1) Avoid adding raw water and hot water.

Adding raw water can cause air in tap water, and when the water is boiled, the air is expelled, resulting in the formation of small honeycombs in the egg custard, which affects its quality, lacks tenderness, and damages its nutritional content. It is also not advisable to use hot water, otherwise boiling the egg mixture first and then steaming it will damage the nutrition, and even prevent the egg custard from being steamed. It is best to steam egg custard with cold water, which will prevent nutrient loss and make the surface of the custard smooth, soft and tender like a brain, with a delicious taste.

(2) Do not vigorously stir the egg mixture.

Stirring the egg mixture vigorously or for a long time before steaming will cause it to bubble, but after stirring and dissolving, the egg mixture will not dissolve into one when steamed. It is best to mix the egg mixture, add cold water, and then gently beat and stir.

(3) Do not add seasonings before steaming.

If seasoning is added to the egg custard before steaming, it will cause protein denaturation, damage nutrition, and the steamed egg custard will not be fresh and tender. The method of seasoning should be to steam the egg custard and use a knife to cut it a few times, then add a little cooked soy sauce or salt water, as well as scallions, sesame oil, etc. This way, the egg custard is delicious, tender, and nutritious without being damaged.

(4) The steaming time should not be too long, and the steam should not be too large.

Due to the rich protein content in egg mixture, when heated to around 85 ℃, it will gradually solidify into chunks. If steamed for too long, the egg custard will become hard and the protein will be damaged. Excessive steam can cause honeycombing and reduce the freshness of the egg custard.

It is best to use the air release method when steaming egg custard, that is, when steaming egg custard, do not cover the pot tightly, leave some space, and let the air escape while steaming. Or fasten it with a plate. It is advisable to steam eggs when they are cooked and tender.

Egg custard is easy to make and nutritious, but sometimes when steamed and aged, it turns into a "honeycomb like" texture, resulting in a poor taste. If you want the egg custard to be delicate and smooth, besides steaming it over low heat with a water to egg ratio of 2:1, the choice of kitchen utensils is also crucial.

The best choice is a stainless steel bowl with good thermal conductivity, which not only saves heat but also makes it easier to control the heat and avoid prolonged use. If there are no stainless steel bowls at home, thinner porcelain bowls are also acceptable. After the water boils, put it in a bowl containing egg mixture and steam for about 10 minutes.

In addition, some people like to divide the egg mixture into small bowls for steaming according to the number of people, while others are accustomed to steaming it in a large bowl. Which one is faster and more nutritious? The two methods are actually quite similar. If using containers of the same material, the required time is almost the same. Don't worry, the high temperature of water vapor during steaming egg custard won't damage the nutrition of eggs, because the nutrition of eggs is mainly protein and minerals, which are relatively stable and not easily destroyed. Compared to frying and stir frying, steaming can preserve more nutrients.

It should be noted that when steaming egg custard, it is best to add a lid to the bowl, which can evenly heat the egg mixture from top to bottom and avoid the situation where the surface is already honeycomb shaped while the bottom is not yet cooked.

Egg white is rich in protein, 8 essential amino acids for the human body, and a small amount of acetic acid, which can enhance the lubricating effect of the skin, protect the skin's slight acidity, and prevent bacterial infections; In addition, egg whites also have the function of clearing heat and detoxifying; Traditional Chinese medicine also believes that egg white has a slightly cold nature and clear qi. It can easily replenish qi, moisten the lungs and throat, clear heat and detoxify, and help delay aging. It is a delicious food.

Nutritional components

Calories: 79.5 kcal

Cholesterol: 321.75 milligrams

Sodium: 147.72 milligrams

Vitamin A: 128.7 micrograms

Potassium: 121.54 milligrams

Phosphorus: 71.5 milligrams

Calcium: 30.86 milligrams

Nutritional benefits

Brain strengthening and puzzle solving

Protecting the liver, preventing arteriosclerosis, preventing cancer, and delaying aging

Beauty and skincare

Suitable population

Patients with kidney disease and high cholesterol should avoid eating