Beibei Pumpkin Steamed Egg

Overview

How to cook Beibei Pumpkin Steamed Egg at home

Tags

• soup
• home cooking
• breakfast
• beibei pumpkin
• egg
• water

Ingredients

Steps

1. 1 Take a Beibei pumpkin and cut off the top.

   

2. 2 Use a spoon to scoop out the inner core. If the bottom is thin, just scoop out the seeds to prevent digging through. You can dig more on the side.

   

3. 3 I plan to use a pressure cooker to cook it, so I wrap the pumpkin with the core removed in a piece of aluminum foil to prevent it from deforming during the steaming process.

   

4. 4 Put it into the pressure cooker, turn down the heat and steam for 8 minutes.

   

5. 5 Beat 52 grams of a shelled egg and add 52 grams of warm water at 40 degrees. The ratio of water to eggs is 1:1. I made it original. If you like sweets, you can replace the water with milk and add some sugar.

   

6. 6 If you want the steamed egg custard to be fine, sieve it.

   

7. 7 Pour the egg liquid into the pumpkin cup and cover with the pumpkin lid. Put it into the pot and boil the water for about 10 minutes. The steaming time will be shorter if the pumpkin is not covered, but you should lift the lid to let out the steam in the middle to prevent the egg liquid from foaming and loosening the tissue.

   

8. 8 Beibei pumpkin itself is very sweet, and the steamed pumpkin custard is soft, glutinous and sweet.

   

9. 9 It’s also good to cut into small pieces for afternoon tea!