From: https://www.diseasewiki.com
What are the methods for making sweet egg soup?
Many people are not familiar with the method of making sweet egg soup, but in daily life, if I like these sweet treats and make them myself, it will be more convenient. Now let’s introduce the specific method of making sweet egg soup.
Method One:
Main ingredients: half a bowl of flour, one egg
First, we need to decide the amount of water based on the number of people. Today I’m making it for three people, using a scoop, which is half a scoop.
Then we start stirring the noodles, just put the noodles in the bowl. Don’t add too much, half a bowl is enough.
Then pour in the water and start stirring, the longer the better.
After the water boils, pour in the mixed noodles, and keep stirring with chopsticks while pouring to prevent uneven distribution.
Then cover the lid and start with high heat, then turn to low heat after a while, stirring frequently.
When it’s almost done, start beating the eggs into a spoon, and mix with chopsticks. Then pour all of it into the pot, and that’s it. There’s no need to stir anymore at this point.
After waiting for all the egg strands to float up, turn off the heat and take it out. At this point, our sweet egg soup is done.
Method Two:One fresh egg. Crack it into a bowl, beat it with a whisk, add a small amount of salt and mix well. The egg mixture at this point will be thinner and yellower than before.
Now add water. It’s best to use warm water. Cold water is not good, and hot water is even worse, as it will turn into egg drop soup as soon as it’s added.
The amount of water is very important. Too little will make the egg custard dense and tough, and it will be difficult to form and have a watery texture. So, I usually use one egg, measured with the eggshell water. That is, fill the two halves of the cracked eggshell with water, fill twice, that’s four eggshell waters, simply put, the water is twice the amount of the egg mixture. Haha.
Add a small amount of oyster sauce to the water, mix well, then add the egg mixture and mix again. Add a small amount of lard as well.
Alright, all the egg mixture is ready. Now let’s talk about the steaming process. The smooth surface of the egg is all thanks to the steaming technique.
Boil a pot of water in the rice cooker and place the steaming rack inside. Make sure the water is boiling before adding the egg mixture to the steaming rack, then turn on low heat, and the lid must be slightly ajar, not completely sealed. This way, the steamed egg custard will not have holes and the texture will not be tough.
It takes about 10-15 minutes for the egg custard to be done. Sprinkle some chopped green onions (optional: add minced meat or similar according to personal preference), add a few drops of steamed fish soy sauce, and you can enjoy it!
