Super tender steamed egg custard (more tender than tofu curd, steamed egg with wild yellow mushroom soup)
Overview
My favorite steamed egg custard is made by my mother. I have loved it since I was a child. It is tender and smooth. Add a few drops of sesame oil. This time I changed the water to mushroom water or mushroom chicken soup. The aroma of eggs and mushrooms blend together. My family exclaimed that it is delicious!
Tags
Ingredients
Steps
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First beat the eggs and a pinch of salt
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The water for soaking mushrooms is so clean that I don’t want to throw it away, so I try to use it in various ways. Besides, mushroom water is also very nutritious. If you don’t have mushroom water at home, it’s the same with plain water. It’s the same with plain water. It’s the same with plain water!
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The ratio of eggs to mushroom water is about 1:2. I have tried both cold water and warm water
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Slowly pour the mushroom water or water (both cold and warm) into the egg liquid and slowly stir the egg liquid from side to side until the water and egg liquid are completely mixed. After dilution with water, the egg liquid will be a little light yellow. In fact, you can control the ratio of water by yourself. It feels almost enough. It does not have to be a ratio of 1:2
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Filter
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Sift the egg liquid into another clean bowl. You must sift, you must sift, you must sift. This is my experience after trying it many times. However, the eggs steamed out of the sieve have many holes and are not delicate. Chop the chopped green onions and throw them in evenly. It will be delicious with or without the chopped green onions
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The most critical step is to cover the bowl with a layer of tin foil or plastic wrap to avoid contact between the bowl and the steam in the steamer. To steam a bowl of beautiful steamed eggs, this step is necessary. Then put the steamer with cold water and steam it on high heat. It will take about 15-20 minutes. Remember to drop some sesame oil when the pot is done
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Super tender and smooth
