Exclusive Steamed Egg Custard with Sunfruit

One sun fruit, if there are many people, you can steam several at once 😊

Cut from the stem; small ones serve as lids, large ones serve as bowls.

Use a small knife to scoop out the pulp from the middle, then make the opening of the cup a little bigger to hold more egg mixture. Wash and set aside. Also wash the lid.

One small Chai chicken egg.

Add a little salt and a little warm water, beat it until broken up, and use a small spoon to skim off the foam.

Pour into the sun fruit until it is nine-tenths full.

Place the steamer basket over cold water and steam over medium-low heat for thirty-five minutes. (Do not cover, it steams more easily.)

After steaming for more than ten minutes, I opened it to check. The top was slightly set, but when I touched it with chopsticks, the bottom was still liquid egg, so I took the lid off and steamed it aside.

As it steams, open the lid frequently to check, otherwise the steam will cause bubbling. Every time I open it, I use chopsticks to poke it to prevent bubbling. It cooks without adding egg liquid. I started with cold water and steamed for about 35 minutes. The fruit may have thick flesh, making it difficult to steam through. Some cover it with a layer of plastic wrap to prevent overcooking; I'll try that next time.

Beautiful, pour a little light soy sauce, fragrant vinegar, and sesame oil for seasoning. Garnish with green onions.

Finished product.

Finished product.

Finished eating 😋