Stewed egg with milk

Stewed egg with milk

Introduction:

"Smooth egg soup has always been my favorite on the dinner table, but I haven't made any milk stewed eggs. As long as I can make egg soup, I believe it won't be too difficult. I tried it today, but I didn't expect it to be very simple. As long as I master some small skills, I believe you can also make smooth, delicate, nutritious and delicious milk stewed eggs. Now I'm going to share the specific methods with you. I'm interested Try it. Maybe you're better than me

Production steps:

Step 1: get the materials ready.

Step 2: beat the eggs into liquid.

Step 3: pour the milk into the egg, stir in one direction until well distributed, wait for 3 minutes, and let the two liquids dissolve.

Step 4: then filter the milk and egg liquid with the screen once, and slowly pour the filtered milk and egg liquid into the bowl.

Step 5: cover the surface of the bowl with preservative film, and prick a few small holes on the surface with toothpick.

Step 6: put cold water in the pan, put the bowl in the steamer, cover it, bring to a boil over high heat, steam over medium heat for 15 minutes.

Step 7: open the lid of the pot, tear off the preservative film, wow, the delicate and smooth milk stewed egg is steamed.

Materials required:

Eggs: 2

Three Yuan pure milk: 227ml

Caution: 1. Egg milk must be filtered out of the foam with a filter screen to ensure smooth and smooth surface of egg milk. 2. Pour the egg milk into the bowl, seal it with a layer of preservative film, and prick a few holes on the surface with toothpick. Add preservative film is to lock the water, prick a few holes is to let the steam circulation flow, so the steamed egg soup is delicate and smooth. 3. It's better not to use frozen eggs and milk to make stewed eggs. Sometimes the color of stewed eggs will be uneven, which will affect the vision, but not the taste.

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: milk flavor