STEAMED EGG CUSTARD RECIPES

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STEAMED EGG CUSTARD - BARIATRIC RECIPES - NEW HOPE SURGICAL



Steamed Egg Custard - Bariatric Recipes - New Hope Surgical image

Soft and silky simple egg custard that only requires two main ingredients. You can mix in cooked chicken, mushroom, or spinach for a more filling meal.

Total Time 515 minutes

Prep Time 5 minutes

Yield 2 Servings

Number Of Ingredients 3

2 large eggs
u00be cup of water or nonfat milk
u00bc tsp. of kosher salt

Steps:

  • 1 Prepare/Preheat the steamer.
  • 2 In a medium bowl, beat eggs until the yolks and egg whites until fully combined.
  • 3 Add water/nonfat milk and salt into the egg mixture. Whisk for 30 seconds or until slightly foamy.
  • 4 Divide the egg mixture equally into two ramekins/heatproof bowls.
  • 5 Place the ramekins/heatproof bowls filled with egg custard in a steamer. Cook over medium-low heat for 10-12 minutes or until the egg custards are set.

Nutrition Facts : ServingSize , Calories , FatContent , CarbohydrateContent , CholesterolContent , FiberContent , ProteinContent , SaturatedFatContent , SodiumContent , SugarContent , TransFatContent

STEAMED EGG CUSTARD RECIPE - SIMPLE CHINESE FOOD



Steamed egg custard recipe - Simple Chinese Food image

Although the egg custard is very simple to make, it will miss if it is not easy to make. Either the steamed custard has honeycombs, or the steamed custard is too old and does not taste tender. If you want to achieve the perfect custard standard: smooth and delicate, without too many pores, smooth and easy to digest, you need a secret book, hurry up and learn it.

Provided by Coke with or without sugar

Total Time 10 minutes

Yield 1

Number Of Ingredients 4

1 piece egg
50 grams Cold water
1 g salt
a little Cooking wine

Steps:

  • Beat the eggs into a bowl and set aside
  • Put in the same amount of cold water as the egg (do not use cold water, there will be bubbles), if you are not sure about the amount, you can use half an eggshell to fill twice.
  • Season with a pinch of salt
  • Add a little cooking wine to remove fishy
  • Use chopsticks to break up the egg liquid until the egg white and egg yolk are evenly mixed together. There should be no large lumps of coagulation. Vigorous stirring or long-term stirring of the egg liquid will cause the egg liquid to bubble
  • Use a strainer to filter out bubbles to ensure that the liquid surface is smooth and flat, so that the steamed egg custard will be smooth and tender
  • Pour the filtered egg liquid into a small stewing pot, and use a spoon to remove a few bubbles on the surface
  • Cover with a lid (you can cover with plastic wrap for steaming in a bowl), put it in a steamer, heat up on high heat, when the water in the steamer boils, turn to a low heat, and steam for about 8-10 minutes. Add a few drops of sesame oil and vinegar to taste and enjoy

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Although the egg custard is very simple to make, it will miss if it is not easy to make. Either the steamed custard has honeycombs, or the steamed custard is too old and does not taste tender. If you want to achieve the perfect custard standard: smooth and delicate, without too many pores, smooth and easy to digest, you need a secret book, hurry up and learn it.
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