Stewed egg with milk

Smooth egg soup has always been my favorite on the dinner table, but I haven't made the stewed egg with milk. As long as I can make the egg soup, it won't be too difficult. I tried it today. I didn't expect it to be very simple. As long as I master some small skills, I believe you can also make the smooth, delicate, nutritious and delicious stewed egg with milk. Now I'll share the specific methods with you. Are you interested in trying it? Maybe you can do better than me.

Main Ingredients

• egg 2

Auxiliary Ingredients

• Three yuan pure milk 227ml

1. The egg milk liquid must be filtered out of foam with a filter screen to ensure that the surface of the egg milk liquid is smooth and flat, so that the steamed egg soup will not have unsightly honeycombs.2. Pour the egg milk liquid into the bowl, seal it with a layer of fresh-keeping film, and pierce several holes on the surface with a toothpick. The purpose of adding fresh-keeping film is to lock the water, and the purpose of pricking a few holes is to let the steam circulate. In this way, the steamed egg soup is fine, bubble free and tender.3. it is better not to use frozen eggs and milk to make stewed eggs. Sometimes, using frozen milk and eggs to make stewed eggs will produce uneven color effect, affecting the vision, but not the taste.