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Many individuals love cooking and believe it makes the perfect relaxing hobby. A kitchen that is filled with fresh food that smells tasty is particular to make anyone's mood a bit lighter. It can sometimes seem difficult, however, to determine dishes that help you or advice that results in an inevitably effective dish. Perhaps this Chinese Steamed Egg Pudding recipe is the one you are seeking.

Provide Eggs.
You need Water.
You need to prepare Salt.
You need Tempura Soy Sauce.

With more eggs and less cream, it is slightly healthier than normal puddings. With a smooth, silky feel and delicate taste that people of all ages will enjoy This will prevent the moisture from steaming from dripping into the pudding and making it watery. Even one hole in the coverings can let in moisture, so. Like savory steamed eggs, if properly steamed, this sweet egg pudding should have a silky texture resembling soft tofu.

Crack 5 eggs into a large bowl. Whisk the eggs..
Add 1/4 tsp salt. Add water. Water and the egg liquid should be 1:1 ratio. Whisk till water and eggs well blended together..
Set the bowl on a steamer. Cover the bowl with a lid to prevent vapored water dripping into the bowl. After the water is boiling, steam the eggs for 25 minutes..
Remove the egg pudding from steamer. Add tempura soy sauce. It is ready to serve.For people who are on keto diet, you can eat directly like this..
For toddlers, you can mix the egg pudding with white rice. To be fancy, you can even add some Japanese rice seasoning..

Steaming two ways Using low or medium heat, the pudding may result in a smooth texture, just check out the steps below for the right timing. This sweet Chinese Steamed-Milk Pudding is a delicious, naturally sweet snack that can be topped with any of your favorite fruits or enjoyed as is! Another problem that is easily overlooked in the production of steamed milk pudding is the proportion of egg white in milk. Smooth, slippery and soft, Chinese steamed eggs requires minimum ingredients yet delivers a delicate look and flavour. Unless using a traditional bamboo steamer which allows the steam to escape from the lid, I suggest you cover the bowls with cling film (pierce a couple of times).

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