These days, we don't go out to buy groceries much, and we're only eating some stored food. Eggs have a long shelf life, and they're a versatile ingredient that can be paired with most foods. Plus, eggs are very nutritious, so it's good to eat them. Especially when making egg custard, it's simple, convenient, and the texture is soft and melts in your mouth. If you add shrimp and scallop dices, the flavor will be even better.

During this time spent at home, I've been spending every day playing and researching food preparation because I can't go out. So I don't have much to do. I've been researching various recipes, further developing my culinary skills. Although I don't have much of an appetite, the meals I make every day are different. We've eaten through all the stored ingredients at home, mostly fish and meat, and I'm starting to get tired of it. Suddenly, I wanted to make egg custard for breakfast. I saw that there were a lot of shrimp and scallop dices in the refrigerator, so let's make a seafood egg custard! Everyone in the family likes to eat it.

Our family of four used 150 grams of shrimp, 100 grams of scallop dices, and 8 eggs. We steamed a full small pot, but it wasn't enough, so we could only say: 'This method of steaming egg custard is really delicious!'

Sea Food Egg Custard

Ingredients: 8 eggs, 150g shrimp, 100g scallop dices, 10g chopped scallion, 5g salt, 10g oil

——Method——

①.First, we must remove the thread from the shrimp and scallops, and thoroughly clean and dry them.

②.Chop the scallions into small pieces, along with salt and oil, and lightly stir them into the shrimp and scallop dices to fully dissolve the salt.

③.Crack the eight eggs one by one and beat them into the prepared shrimp mixture. To make the egg custard soft and tender, we must thoroughly mix the eggs, preventing the eggs from appearing in a block-like state during steaming.

④.After thoroughly mixing the egg mixture, add warm water (about 500ml for 8 eggs) and stir until well combined with the warm water using a chopstick.

5.Add warm water to the pot, place a steamer basket inside, and place the small pot containing the egg mixture in the steamer basket. Turn on the heat to boil the water, and steam for about ten minutes, and the egg custard will be cooked through.

——Tips——

①.When processing the shrimp, we must remove the thread completely, and the scallop dices should be thoroughly cleaned and dried, otherwise you will have a sandy feeling when eating.

②.When mixing the egg mixture, it is important to thoroughly mix the egg mixture, which is also a key factor in making the egg custard soft. If it's not mixed well, it will appear separated in the steaming process.

③.When adding warm water to the egg mixture, it's best to add warm water around 60°C. When heating the water, you must continuously stir the egg mixture, otherwise it will be scalded into a block. However, quick stirring will prevent the egg mixture from solidifying, and steaming with warm water will make the egg custard very tender and the cooking time will be shorter.

④.Normally, it takes about six or seven minutes to cook egg custard, but since we've added shrimp and scallop dices, we need to extend the steaming time a bit, about ten minutes is enough.