What are the methods of making egg custard for babies?

There are actually various ways to make baby egg custard. In addition to pure steamed eggs, we can also add other ingredients appropriately, so that the eggs can have a different taste and catch the baby's taste buds. The following are recommended different methods of making baby egg custard. Parents can learn more about these methods and make delicious egg custard for their baby at any time.

1. Method

1. One fresh egg. Pour into a bowl, stir with a whisk, and add a small amount of salt

Mix well, the egg liquid will be thinner and yellower than before.

2. Add a small amount of water. Warm water is best. Cold water is not good, and hot water is even worse. It will turn into egg yolk drop soup as soon as it is poured in.

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

4. Boil a pot of water and place a steamer on it. The water must be boiled before placing the egg liquid on the steamer. Turn on low heat and make sure there is a gap in the lid, don't cover it tightly. The egg custard steamed in this way will definitely not have honeycomb holes and will not taste old.

After about 10-15 minutes, the egg custard should be almost ready. Sprinkle some chopped green onions (or meat sauce if you like), add a few drops of steamed fish soy sauce and you can enjoy it!

2. Practice

1. Beat the eggs in a bowl and add a little salt

2. Add 3 times the amount of egg liquid and half a spoonful of starch

3. Beat again and mix thoroughly

4. Sieve the egg liquid to remove the foam

5. Pour into a baking bowl and cover with a lid (if the container has no lid, cover with plastic wrap and poke a few small holes with a toothpick)

6. Put the egg custard in a steamer with cold water and steam for 15-20 minutes. Simmer for 3 minutes before serving. Sprinkle a little soy sauce, vinegar and a small amount of sesame oil on the surface of the egg custard before eating.

3. Cooking skills

1. The amount of boiled water determines the tenderness of the egg custard. The more water, the tenderer the egg custard (don’t add too much, otherwise it will lose its shape).

2. It is very important to beat the egg liquid evenly. If it is not beaten evenly, the egg custard will be yellow and white, and it will not look good.

3. The steaming time depends on the amount of egg liquid and water, and it is best not to use raw water to steam the egg custard. I put cold water into the pot and steamed it for nearly 20 minutes until the surface of the egg liquid solidified, then turned off the heat and simmered for 3 minutes.