Recipe: Original egg 羹

Home Cooking Recipe: Original egg 羹



  1. Rinse the eggs and prepare the same amount of warm water as the eggs (in addition, pour the water in the steamer)

  2. Eggs are poured into a bowl, add a little salt, and mix with warm water. After breaking up, filter it with a strainer and filter out the floating foam.

  3. Cover the plastic wrap, poke a few holes in the plastic wrap with a toothpick, put it in a steamer that has been boiled, and steam for 7-8 minutes.


1. If you put it into the egg, you should use warm boiled water, otherwise it will become egg-flower soup. In addition, as for the amount of warm boiled water, if you like to dry the egg tart, you will have less water, and vice versa - I personally I think the ratio of 1:1 is just fine, just like jelly. 2. To make the egg tart smooth and smooth, you must first filter the egg liquid and filter out the floating foam. 3. The plastic wrap is covered to prevent the steam from falling back onto the egg tart, causing the surface of the egg tart to “pit”—I also tried it with a plate. The effect is not good, so I recommend using plastic wrap, but use it. The kind of high temperature!

Look around:

bread soup cake durian tofu ming taizi jujube sponge cake lotus pizza fish pumpkin pork margaret moon cake mushroom pandan enzyme noodles taro baby black sesame peach tremella beef braised pork watermelon huanren cookies red dates