Rice Cooker Steamed Egg ~ Silky Egg Custard ~ A Homemaker's Must-Have Skill
Linda had always been bad at making egg custard. As a child, I loved eating egg custard. My mom found it troublesome and always made either boiled eggs or fried eggs. When traveling, she would bring boiled eggs as a snack. If I got hungry, I’d peel one to eat. Seeing boiled eggs always made me feel averse. Extreme opposites attract: In summer, a classmate absolutely loved eating eggs. You wouldn't believe it, But we had eggs at least three to four times a week: stir-fried eggs, egg custard, and egg fried rice.
Ingredients
Steps
Prepare 2 bowls of the same size. In one bowl, crack 2 eggs. Eggs (including shells) weigh about 55 grams/each. Two eggs have a net weight of about 100 grams. These eggs were brought from my hometown via a friend. They are from chickens raised by my grandparents. The yolks are particularly large and vibrant red.
Add 1 small spoon of salt, about 3 grams. Don't skimp on the salt. If there's too little, the egg custard won't set and it turns into water separating from the egg.
Use three chopsticks to mix. It’s faster than two chopsticks. You can also use a whisk. If you don’t know what a whisk is, just use chopsticks—every household has them.
Warm water at around 70°C. See the picture on the left? It has chopped green onion on it. That’s the spot. Linda is quite clever (｡ò ∀ ó｡), right? Add twice as much water as eggs. That is, a 2:1 ratio. Egg custard with a 2.5:1 water-to-egg ratio turns out like tofu pudding. You can slurp it up. Anyway, it’s a home-style dish, and you can experiment with 2:1 or 2.5:1 ratios to find out what works best for you.
Strain it once to remove undissolved egg whites in the mixture. Strain it a second time to remove air bubbles. My husband makes egg custard without straining it. The end product might have a bit of coagulated egg white at the bottom, but it doesn’t affect the taste.
Bright as a mirror. Magic mirror on the wall, who’s the best chef of them all? The adorable little princess~ Linda, of course. The magic mirror is amazing <(｀^´)>
Place it in the rice cooker. Use the normal rice cooking mode. Linda used the “super quick cook” mode. The custard was steamed on top of rice that was cooked as usual.
When the rice is done, the egg custard is perfectly steamed.
Look at the egg custard, it’s like a mirror! So shiny, it almost blinds Linda. Haha (º﹃º). Add a tiny bit of lard. You can also add vegetable oil (ღ˘⌣˘ღ). My husband usually adds vegetable oil. Linda prefers adding a touch of lard.
Sprinkle a few pieces of chopped green onion and add half a spoon of soy sauce.
Enjoy! The silky, tofu-like egg custard is ready. It’s simple, isn’t it? Give it a try. Linda, you deserve it. Turn in your homework! Linda needs the motivation to continue writing recipes. Otherwise, entertaining myself every day just doesn’t feel so meaningful. Right? Haha →_→