How to cook eggs in water

The concept of water separation is to add an appropriate amount of water to the pot. Place a steamer on top. Put what needs to be cooked on the steamer. Steam the food with water steam. How to make egg custard (calculated for one person)

One fresh egg. Knock it into a bowl, use a whisk to mix it up, add a small amount of salt and mix thoroughly. The egg liquid at this time will be thinner and yellower than before.

Now add water. Warm water is best. Cold water is not good, and hot water is even worse. If you rush in, it will turn into egg blossoms.

The amount of water is very important. If it is too little, the custard will feel dense and old. If it is too little, the custard will be more difficult to form and the taste will be watery. So, I usually use an egg to measure the eggshell water. Just fill the two halves of the cracked eggshells with water, fill them twice, and you will have two eggshells of water. To put it simply, the water is two cups of egg liquid. hehe.

Add a small amount of oyster sauce to the water and mix thoroughly, then mix it into the egg liquid and mix thoroughly. Add a small amount of lard oil.

Okay, the egg liquid is all prepared, now let’s talk about the steaming process. The surface of the egg is as smooth as a mirror, which is all thanks to the steaming technique.

Boil a pot of water and put a steamer on it. The water must be boiled, then put the egg liquid on the steamer, and then turn on a low heat. The lid of the pot must leave a gap, and do not cover it tightly. The custard steamed in this way will never have honeycomb holes and the taste will not be old.

In about 10-15 minutes, the egg custard should be almost ready. Sprinkle some chopped green onion (you can also add minced meat according to personal preference), add a few drops of steamed fish soy sauce and enjoy!

Milk Stewed Egg Ingredients Fresh milk 2/3 cup white sugar 1 tablespoon full (how much you want) 1 large egg 2 drops almond oil or vanilla oil Method: Slow cooking method 1, 1/2 liter Put fresh milk and sugar into a glass measuring cup and heat over high heat for 1 minute and 30 seconds until the milk is hot and the sugar is dissolved but not boiling yet, stir well. 2. Beat the eggs with chopsticks in the bowl (but don't beat too much foam), pour about 1/3 cup of hot milk and beat well, then add the egg liquid into the hot milk in the measuring cup, beat a few more times, and drip in Mix with sesame oil. 3. Pour the egg liquid into an ordinary rice bowl through a small mesh whisk. Do not cover, place near the edge of the turntable and heat over slow heat (10% heat) for 20 minutes. During the heating process, move the bowl 180 degrees (that is, move the side that was previously placed near the center of the turntable to the edge of the turntable). 4. Leave the tender eggs aside for 5 minutes until the center part is solidified. Method: Quick cooking method 1. Use 2 large eggs, 1.5 cups of milk, 3 tablespoons of sugar, and 1/4 teaspoon of sesame oil. 1. Cut a round piece of aluminum foil into a shallow bowl with a diameter of 14 cm. Its diameter is smaller than that of the shallow bowl. The length is 4 cm, with 2 cm hanging down from the sides. 2. Add milk and sugar to a 1-liter glass measuring cup and heat over high heat for 2 minutes and 30 seconds. 3. Add eggs into the bowl and beat evenly with chopsticks, but do not create too much foam. Add 1/2 cup of hot milk and beat well, then pour the egg liquid into the hot milk in the measuring cup, drop in the sesame oil, and beat a few more times. 4. Pour the milk and egg liquid into a shallow bowl through a small mesh whisk, skim off the foam, cover with aluminum foil, with the dark side facing out, and place it in the center of the turntable. Heat over low heat (30% heat) for 5 minutes and set aside for 5 minutes. If the center of the stewed eggs is still not solidified, heat over low heat for 1 minute more before serving.