Steamed Egg Custard

Method5 steps

1. 1

   Beat the Eggs

   打散鸡蛋

   Crack the eggs into a bowl and beat them.

   鸡蛋打入碗中，打散

   ⏱1 min

   • 💡 Beat as evenly as possible, avoiding large chunks of egg white.尽量打均匀，不要有大块的蛋清
   
2. 2

   Prepare the Salt Water

   调制盐水

   In a separate container, pour in 1.5 times the volume of warm water (half an eggshell is 0.5 times) relative to the egg mixture (temperature 20~30°C). Add salt to the water and dissolve it.

   取其他容器，倒入 1.5 倍（半个蛋壳为 0.5 倍水）于蛋液的温水（温度 20~30），将盐倒入水中化开

   ⏱1 min

   • 💡 The water temperature must not be too high, or it will cook the egg mixture into scrambled eggs.水温不可过高，以免把蛋液烫熟变成蛋花
   
3. 3

   Mix and Strain

   混合与过滤

   Pour the salt water into the egg mixture. Stir evenly in one direction, either clockwise or counterclockwise. You can scoop out and discard any bubbles, but straining will yield an even smoother texture.

   将盐水倒入鸡蛋液中，顺时针或逆时针单方向搅拌均匀，气泡之类的可以用舀出丢弃，过筛则口感更加。

   ⏱2 min

   • 💡 Straining is the key step to ensuring a silky, smooth final product with no air pockets.过筛是保证成品滑嫩无气孔的关键步骤
   
4. 4

   Seal and Place in the Pot

   密封入锅

   Wrap the bowl containing the egg mixture in foil (or cover it with a plate). Place it in a pot that has been pre-filled with about 3cm of water and covered with a lid.

   使用锡纸包裹盛蛋液的碗（或用盘子盖住），置入提前带盖并加入大约 3cm 深度水的锅中

   ⏱1 min

   • 💡 Sealing prevents steam from dripping onto the surface of the egg mixture and forming a honeycomb texture.密封是为了防止水蒸气滴落在蛋液表面形成蜂窝状
   
5. 5

   Steam

   蒸制

   Bring the water to a boil over medium heat, then reduce to the lowest heat and continue steaming for 4 minutes.

   中火烧至水开，转最小的火继续蒸 4 分钟

   ⏱10 min

   • 💡 Slow steaming on low heat throughout is the secret to a delicate, smooth texture.全程小火慢蒸是保证口感细腻的诀窍