Chinese Egg Custard Recipe

step 1

• STEP 1.The four hundred forty ml put clear water into the pot, add rock sugar, and boil to dissolve. Stir with a spoon to remove foam. After boiling the melted rock sugar, let it cool to room temperature.

• STEP 1.Put the shelled eggs into a large basin and spread evenly to spread the egg whites. Use a sieve to remove impurities and pour into four bowls on average. Remove the foam, the steamed egg is beautiful.

• STEP 2.When the water is boiled, put a bowl on the steaming tray, cover, and steam for ten to twelve minutes on high heat.

• STEP 3.After steaming for ten minutes, turn off the heat and bake for thirty minutes. For fear of sweat from the cover, it is necessary to quickly open the reverse to prevent the sweat from dripping onto the stewed eggs.

• STEP 4.The stewed eggs are very smooth, so there is no need to cover them with plastic wrap or tin foil. Serve fresh.