Orange Bowl Milky Steamed Egg Custard

Ingredients: 2 eggs, 200g of milk, 2g of salt, a pinch of white pepper, 3 small oranges, a little chopped green onion.

Wipe the surface of the Wogan tangerine clean, and use a knife to make a circle about a quarter of the way up from the stem, with the knife just touching the flesh without cutting into it.

Gently peel off the top cover.

Insert a thin-edged spoon between the flesh and the peel, swirling in circles while pushing downward to separate the flesh from the peel.

Then use your thumb to push most of the flesh out from the bottom.

Use a spoon to peel off the connection points at the bottom.

Remove the complete orange flesh and set it aside, leaving the intact empty shell.

Crack the eggs into a bowl and beat them.

Add milk, salt, and pepper, and stir well.

Pour into the orange bowl until it is 80% full,

Cover with plastic wrap,

Place it in a pot of boiling water and steam over low heat for about 10 minutes.

Fully cooked, turn off the heat, lift the lid.

Take it out, remove the plastic wrap, and sprinkle a few pieces of chopped green onion on the surface for garnish.