I remember when I was a kid, my grandmother used made steamed egg custard.
Although it's plain, I am very happy to eat because i don't even need to swallow and most importantly, it taste yummy!
So today, I actually wanted to make Japanese style steamed egg custard...
but i am just too lazy to buy ingredient so I just cook what i have in my fridge.
A good ratio of water to eggs is 2:1. 1 egg = 50ml. I use chicken stock instead of water because i want to get more flavour of it.
Remember to cover the cup by using aluminion foil or food wrap so no water will drop on the surface during the process of steaming.
So let me repeat the points of getting a pudding texture steamed egg:
1. A good ratio of water to eggs is 2:1 (milk included).
2. Add milk.
3. Sieve egg through a strainer 2 times.
4. Remove egg bubbles and cover by aluminion foil.
5. Steam in low heat.
Method (Serves 3):
1. Remove mushroom gills.
2. Beat the eggs gently.
3. Strain beaten eggs through a sieve twice.
4. Add chicken stock, milk and a pinch of salt into beaten eggs.
5. Add bacon into ramekin dish, pour eggs.
6. Steam for 15 mins in low heat.
7. Add corn and spring onion on top.
8. You can add soy sauce, sesame oil or chilli oil for your liking.
And now you are done! Enjoy! =D
蒸出嫩滑的茶碗蒸並不難，這裏讓我為大家複習一下：
1. 水和蛋的比例是 2:1（牛奶包含在內）。
2. 加入50毫升牛奶。
3. 蛋液過篩2次。
4.把蛋液上的泡沫刮走，再用錫紙蓋上。
5. 隔水蒸。
6. 溫度不能過高。
材料（3人份）：
雞蛋 3顆
雞湯 250毫升
牛奶 50毫升
鹽巴 適量
配料：
香菇
培根
玉米粒
青蔥 少許
作法：
1. 清洗香菇並把蒂頭切除備用。
2. 把雞蛋打入碗中攪散。
3. 把蛋液過篩兩次。
4. 加入雞湯，牛奶和鹽巴攪拌均勻備用。
5. 把培根和香菇加入蒸蛋用的容器裡。
6. 把蛋液表面的泡沫刮走，然後包上錫紙。
7. 準備一鍋水，沸騰後轉小火隔水蒸15分鐘。
8. 灑上玉米粒和青蔥，依喜好加入醬油，麻油或辣椒油等醬料。
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