How to Make Egg Cake

Homestyle EggsRice Cake
1. A fresh egg. Crack it into a bowl and beat with an egg beater, adding just a little salt to mix. At this point, the egg mixture will be thinner and yellowish.
2. Now add water. It's best to use warm water. Cold water is not suitable, and hot water is even worse; it turns into scrambled eggs too quickly.
3. The amount of water is crucial; too little makes the egg custard dense and tough,Pudding difficult to form, with a watery texture. So, usually for one egg, use two eggshell's worth of water. That means filling both halves of the cracked eggshell with water twice, simply put, the water is double the amount of the egg liquid. Haha.
4. Add a little oyster sauce to the water and mix well before adding it to the egg mixture and stirring thoroughly. Add a small amount of pork lard.
5. Now that all the egg mixture is ready, let's talk about steaming the process. The smoothness on the surface of the eggs when steamed indicates the success of this technique. Boil a pot of water and place a steamer rack. Wait until the water is boiling before placing the egg mixture onto the steamer rack, then use low heat. Keep a small gap in the lid; don't close it tightly. This way, there will be no air bubbles, and the texture won't become tough.
6. After about 10-15 minutes,the egg custard should be almost done. Sprinkle some green onion (optional: you can add meat floss according to your preference), then drizzle with a few drops of fish sauce and enjoy!

Dae Jang Gi Egg Custard Method

Proteins in eggs coagulate at temperatures between 60 and 70 degrees Celsius. If the heat is too strong, the outer layer of the egg mixture will quickly reach a high temperature, causing significant temperature differences inside and out, leading to honeycomb textures when the inner part coagulates. Therefore, mastering three key points for making egg custard:1. Temperature
Use warm water to mix the eggs. Boil the water first, then steam with medium heat.
2. Time
Steam for 8 minutes after the water boils.
3. Ratio
The ratio of egg liquid to cold water is 1:2.
Chicken stock or milk can be used instead of cold water,
(steaming chicken egg custard follows the same steps as before:Water must boil before placing the egg mixture on the steamer rack, then use low heat with a small gap in the lid. This ensures no air bubbles and maintains a smooth texture.
After about 10-15 minutes, the chicken egg custard should be almost ready. Sprinkle some green onion (optional: add meat floss according to your preference), then drizzle with a few drops of fish sauce and enjoy!
The egg custard should be almost done in about 10-15 minutes. Sprinkle with some chopped green onions (you can also add meat floss according to your preference), and drizzle with a few drops of soy sauce for steamed fish to enjoy!