Steaming a large bowl of egg custard in a rice cooker

Name: Steaming a large bowl of egg custard in a rice cooker
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Soups
Ingredients: 3 pieces Egg; to taste Soybean oil; to taste Salt; a pinch Thirteen Spices; a pinch chopped green onions; a pinch Red chili pepper

A practical one-pot technique steaming a large bowl of egg custard atop rice in a rice cooker, the 2:1 water ratio and warm water yielding extra-smooth, savory-sweet custard.

20 minNewEasy Soups Steam Mild Spicy

Instructions

1
Three eggs.
2
Stir the egg with warm purified water not exceeding 60 degrees, and add an appropriate amount of fine salt to the water. The water-to-egg ratio is 2 to 1.
3
Remove the foam.
4
Put the rice into the rice cooker, with a water-to-rice ratio of 2 to 1.
5
Place the egg bowl into the steamer, add soybean oil and thirteen-spice seasoning. Do not cover the bowl with a lid or plastic wrap!
6
Set for 17 minutes, my rice cooker is 1200 watts!
7
The rice cooker is set to turn on at a timed end, and the tender steamed egg custard is ready.
8
Sprinkle some chopped green onions and chili powder, and drizzle a little sesame oil. It can be eaten with just soy sauce!
9
Finished product image.
10
Close-up picture of wild fruits.
11
Close-up picture of wild fruits.
12
The fresh and tender steamed egg custard is very delicious.