Ostrich egg custard first release

Name: Ostrich egg custard first release
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 3 tbsp Ostrich egg liquid; to taste Soybean oil; to taste Salt; to taste Five-spice powder; to taste Scallion leaves; 3 tbsp boiling water

A novelty steamed custard made from a giant ostrich egg cracked through its shell, yielding an impressively large, ultra-silky egg custard with the hollowed shell kept as a keepsake.

20 minNewMedium Soups Steam Savory

Instructions

1
Comparison between ostrich eggs and chicken eggs: An ostrich egg is usually opened at the top with a small round hole. Without professional tools, the opening can be gently tapped out using a flat-head screwdriver and small hammer. Be careful not to break the inner membrane to prevent shell fragments from falling into the egg liquid, and make sure to keep the eggshell intact so that artists can transform the shell into a craft. Use a knife to peel off the membrane, then stir the egg liquid evenly with chopsticks before pouring it out.
2
Extract the egg liquid: Make a small opening at the top of the ostrich egg, use chopsticks to stir the egg liquid evenly, and then pour out the egg liquid as needed. Each time, I steam about three tablespoons of egg liquid like this.
3
Boil another pot of water, and use the same soup spoon to add 3 more spoons of boiling water and stir evenly. This is also an experience gained through trial and error. The first time I made the steamed egg custard according to the proportion of eggs, it didn't hold its shape well and had a poor texture. This proportion is very suitable and the texture is particularly good.
4
Add salt, five-spice powder (omit for elderly), chopped green onions, and soybean oil, and mix well. If you don't have soybean oil, any other oil can be used instead.
5
Steam in the upper tier for 8-10 minutes.
6
The steamed ostrich egg custard looks appetizing, doesn't it?
7
Off the stove.