# Steamed Egg Custard Recipe

Steamed Egg Custard is a simple, quick, and easy dish to prepare, with a cooking time of approximately 15 minutes. It is suitable for chefs with a home steam oven.

Estimated Cooking Difficulty: ★★★

## Essential Ingredients and Tools

- Eggs
- Table salt
- Cooking oil
- Light soy sauce (optional)
- Steam oven

## Measurements

For 1 serving:

- 1 egg
- 1g table salt
- 5ml cooking oil
- 6ml light soy sauce / Weijixian (optional seasoning)

## Instructions

- Crack one egg into a bowl and beat it well.
- Add purified water at 60°C, 1.0-1.5 times the volume of the egg, and mix well.
  - Less water within the correct range results in a firmer texture, while more water results in a softer texture.
  - Note: Outside the recommended range, too little water makes the texture too firm, and too much water makes it too watery.
- Add 1g of table salt.
  - Salt plays a crucial role in enhancing the base flavor and aiding coagulation.
- Add 5ml of cooking oil.
- Strain the egg mixture to remove foam (optional; skipping this step may result in an unappealing appearance due to air bubbles).
- Ensure the steam oven's water tank is sufficiently filled (if unsure, fill the tank completely).
- Place the bowl containing the thoroughly mixed egg mixture into the steam oven.
- Set the temperature to **100°C** and steam for **10 minutes**.
- Open the steam oven (Caution: Steam may be released instantly upon opening; open slowly).
- Serve (you may add light soy sauce for seasoning).
- Enjoy.

## Additional Notes

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.