Exclusive Chive and Egg Custard

Name: Exclusive Chive and Egg Custard
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 3 piece Egg; 1 small strand spring chives; 1/2 tsp Salt; 2 small bowls Warm boiled water; to taste Seafood soy sauce; to taste Aromatic vinegar; 1 spoon Chili oil

Fragrant steamed egg custard infused with finely chopped spring chives, mixed with warm salted water and steamed low and slow until impossibly smooth and tender.

20 minNewEasy Soups Steam Savory

Instructions

1
1 bunch of spring chives, washed and set aside. 3 eggs from White Qipi chickens.
2
Crack the eggs into the bowl.
3
Beat thoroughly into an egg mixture. In practice, I use three chopsticks to stir, quickly and continuously, which can break up the egg whites.
4
Add some salt to the small bowl.
5
Add 2 more small bowls of warm water and stir until the salt dissolves.
6
Pour the warm water into the beaten eggs and mix well.
7
Skim off the foam.
8
Take another large bowl and add flavorless vegetable oil.
9
Strain the beaten eggs into a large bowl.
10
This is the filtered egg mixture, very smooth, without any foam.
11
Chop the chives finely.
12
Add to the beaten eggs.
13
Cover with plastic wrap and poke some small holes with a toothpick.
14
Put it into a pot of boiling water and steam on high heat. I steamed it for about 14 minutes.
15
The steamed egg custard is smooth and delicate.
16
Not much salt was added, and the steamed egg has a light salty taste. You can pour some sauce you like on it; I added a bit of sauce made of seafood soy sauce, aromatic vinegar, and chili oil. A spoonful is quite tender and smooth, and adding some spring chives makes it even more delicious.