Steamed Egg Custard First Release

Steam an egg custard for the baby, just one is enough. Be sure to choose fresh eggs, preferably larger ones, with about 40g of egg liquid, and prepare about 80g of warm water at around 50 degrees Celsius.

Break the eggs into a small bowl and beat them, stirring as evenly as possible.

Pour into warm boiled water, stirring continuously to mix evenly as you pour.

The crucial step is to filter the egg mixture directly into the original-flavor steaming pot container of the Midea baby cooker. I used a soy milk strainer to filter it, leaving behind the foam and the egg whites that were not fully beaten.

Filtered egg liquid.

Take out the glass inner pot of the Midea BB cooker and add purified water up to the cooking water level line.

Place the glass inner pot into the rice cooker.

Pour in the filtered egg mixture. Usually, it's best to cover it with plastic wrap, but with this rice cooker, it's not necessary; you can just put it directly into the inner pot.

Select the nutrition steam function and turn on the power. This function requires steaming for 30 minutes after the water boils, but I only steamed for 10 minutes before the power cut off. Never steam for too long; oversteaming will make it taste bad and it will lose its nutrients. Usually, steaming in the pot for 7-10 minutes is sufficient.

Wash the broccoli, blanch it, and chop it finely. Wash the cherry tomatoes, remove the seeds, and chop them. Steamed egg custard is even better for health when paired with vegetables.

Take it out of the pot, be sure to wear gloves when removing the steaming pot, and sprinkle with chopped broccoli and cherry tomatoes.

Pour in a little Wei Ji Xian soy sauce, and if you like, you can add a bit of sesame oil; it's just as delicious without adding anything.