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33 lines
1.5 KiB
Markdown
33 lines
1.5 KiB
Markdown
# How to Make Steamed Egg Custard
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Steamed egg custard (known as "ji dan gao er" in some regions of Northern China) is best enjoyed at restaurants. This tutorial will teach you how to make it yourself, ensuring a smooth, tender, and fragrant result!
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Estimated Cooking Difficulty: ★★
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## Essential Ingredients and Tools
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- Fresh eggs
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- Hot water
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- Aluminum foil or plastic wrap
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## Measurements
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- 2 eggs
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- 2g salt
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- 260ml hot water
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## Instructions
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- Crack the eggs into a bowl and whisk them well.
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- In a separate container, pour warm water (20–30°C) that is 1.5 times the volume of the egg liquid (half an eggshell equals 0.5 times the volume). Dissolve the salt in the water.
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- Pour the salted water into the egg mixture and stir in one direction (either clockwise or counter-clockwise) until well combined. You can skim off any bubbles if desired, or strain the mixture for a smoother texture.
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- Cover the bowl containing the egg liquid with aluminum foil (or cover it with a plate) and place it in a pot that has been pre-filled with about 3cm of water and has a lid.
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- Bring the water to a boil over medium heat, then reduce the heat to the lowest setting and continue steaming for 4 minutes.
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## Additional Tips
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- Generally, allow the custard to cool slightly before serving to preserve the original flavor of the eggs.
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- You can also add steamed fish soy sauce, chopped green onions, and sesame oil as condiments.
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If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.
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