Step-by-Step Guide to Steamed Egg Custard (Same Texture as Wei's Cold Skin Noodles' Egg Custard) - L
My cooking friends who follow me know that I love egg custard. I have a bowl of egg custard almost every morning. I've tried various methods, and once I tried steaming egg custard with water at 60°C...
Ingredients
- Egg 1
- Hot water (60°C to 70°C) 75ml to 100ml
- Steamed fish soy sauce Less than a spoonful
- Sesame oil Half a spoonful
- Chopped green onions Optional
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