Pudding steamed eggs with a moist texture and melting taste at t
It's so soft and not salty that it's a very good dish for our babies, If you add a little more salt, it becomes steamed eggs that adults like. Let's make steamed pudding eggs with a moist texture and melting taste at the tip of your tongue.
2 serving
Within 20 minutes
luckydaddy
Ingredients
  • Eggs
    4ea
  • Seafood seafood soup pack
    1.5cup
  • cooking wine
    1TS
  • Sugar
    1/3TS
  • Salt
    1/4TS
Video
Cooking Steps
STEP 1/11
Please prepare the ingredients first.
STEP 2/11
Boil water and seafood stock pack (or kelp, anchovies) in a pot and bring to a boil.
If you don't have broth ingredients, you can use it as a regular water purifier, but the broth tastes deeper.
STEP 3/11
In a bowl, add 4 eggs, 1/3 tablespoon sugar, 1/4 tablespoon salt, 1 tablespoon cooking wine, and 1.5 cups cold broth and mix well.
STEP 4/11
Support the bottom cheek, place the fine strainer on top, pour the egg water, filter out the string, and collect only the fine egg water on the bottom.
STEP 5/11
Place the egg mixture in a double-hot porcelain bowl (I use a rice bowl) about 80% of the time and gently scoop out the foam on the surface with a spoon.
Make the surface smooth without bubbles or air bubbles.
STEP 6/11
Cover the bowl with plastic wrap and seal it.
STEP 7/11
Place a steamer in a large skillet and place the egg mixture on top of it, then pour the water to the bottom of the bowl.
STEP 8/11
Cover the pot and cook over medium-low heat for 13-15 minutes.
STEP 9/11
Since each household has a different firepower and the amount of water poured is different, open the pot lid and shake the bowl slightly after 13 to 15 minutes.
If it's undercooked, the egg water will still be liquid, and if it's done, the eggs in the bowl will be as firm as pudding.
If undercooked, cover the pot again and cook a little longer. Be careful when you touch the bowl because it's very hot!
STEP 10/11
Pudding steamed eggs with a moist texture and melting taste at the tip of your tongue are complete.
STEP 11/11
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Boil the seafood stock in advance and store it in the refrigerator, and you can make a simple steamed pudding egg the next morning.
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