Corn Egg Custard
To make a bowl of perfect corn puree and egg custard, the choice of ingredients is very important. The ingredients for it are really simple. As long as you have fresh eggs and high-quality corn kernels, the taste of this dish can be taken to a higher level.
Ingredients and substitutes
To make this corn puree and egg custard, you need to prepare the following materials:
Main ingredients
Eggs: The main raw material of egg custard, providing rich protein and giving the egg custard a soft and tender texture.
Corn kernels: Add a unique corn puree flavor and the sweet taste of corn kernels to the egg custard, and also enrich the nutritional components.
Accessories
Clear water: Used to make corn juice and provide water vapor when steaming in a pot to ensure smooth cooking.
Substitutes
If there are no eggs, duck eggs can be used instead. However, duck eggs have a slightly stronger fishy smell and the texture will be tighter.
Corn kernels can be replaced by ready-made canned corn. However, pay attention to choosing products without adding too much sugar, etc., so as not to affect the original flavor of the egg custard.
Precautions for production
Corn juicing stage: If using dry corn kernels, soak them in advance for 2 - 3 hours to facilitate juicing and make the juice more delicate; if using fresh ones, there is no need to soak them, but appropriately extend the juicing time. After juicing, filter it to remove residues so as not to affect the taste of the egg custard.
Egg liquid treatment: After cracking the eggs into a bowl, stir quickly and fully to make the egg white and yolk blend well and the egg liquid be uniform. When pouring it into a plate, be gentle to prevent spilling and waste.
Use of cling film: Seal the plate mouth tightly with cling film to prevent steam from escaping. The holes should be small and evenly distributed to ensure smooth entry of steam without the egg liquid being damaged by water vapor.
Steaming process: Place the steamer rack stably to prevent the egg liquid from flowing. Strictly control the time and fire. Boil over high heat and then turn to low heat and steam for 10 minutes. If it is steamed for too long, the taste will be relatively old and honeycombs are easily formed. Be careful to prevent burns when taking it out of the pot.
Should corn dregs be filtered
It mainly depends on personal preference. If you pursue the original taste of egg custard with a bit of granularity and want to taste the original flavor of fresh corn, then it's okay not to filter.
However, considering the taste of the finished product, it is still recommended to filter the corn dregs. After all, if the corn dregs are mixed in the corn juice, the delicateness of the egg custard will be greatly reduced. When eating, it will be full of particles and not smooth enough. Moreover, it easily makes the surface of the egg custard uneven and loses its smooth texture, affecting the appearance and taste.
How to deal with bubbles
After pouring in the egg liquid, you can let the egg liquid stand for a few minutes to allow the bubbles to naturally float to the surface, and then gently scoop away the bubbles with a small spoon.
If bubbles are still found after sealing the cling film and making holes, you can also gently shake the plate to move the bubbles to the edge of the plate, and then use a toothpick to make several more small holes at the bubbles to allow the bubbles to be discharged during steaming.
In addition, when stirring the egg liquid, try to be as gentle as possible to avoid excessive air entering the egg liquid and forming bubbles. For example, use "Z"-shaped stirring instead of circular stirring. This can effectively reduce the generation of bubbles.
INGREDIENTS
Main Ingredients
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·2 eggs
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·100g corn kernels
Accessories
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·500ml clear water
COOKING STEP
Step 1
Put 100 grams of corn kernels into a juicer, add 500ml of clear water, cover the lid and start the juicer to extract juice. After juicing, pour the corn juice into a bowl and set aside.
Step 2
After juicing, pour the corn juice into a bowl.
Step 3
Crack 2 eggs into a bowl and quickly stir and break them up with chopsticks to form a uniform egg liquid, and then pour the egg liquid into a plate.
Step 4
Take cling film and tightly seal the plate mouth to prevent air leakage during steaming and ensure that the egg custard is heated evenly.
Step 5
Pour an appropriate amount of clear water into the pot, put in a steamer rack, and place the plate with the egg liquid sealed with cling film on the steamer rack.
Step 6
Use a toothpick to make some small holes in the cling film to facilitate the smooth flow of steam so that the egg custard can be fully heated.
Step 7
Cover the pot lid. First boil the water over high heat. After the water boils, turn to low heat and steam for ten minutes.
Step 8
After the egg custard is steamed, carefully take out the plate and tear off the cling film to enjoy.
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Recipe Variations
Adding nuts: Sprinkle 20-30 grams of nuts like almond pieces and walnut pieces. The egg liquid wraps the nuts and is steamed together. The crispness of nuts adds a rich texture to the smooth egg custard, and the nutrition is also more balanced with a more intense aroma.
Adding corn kernels: In addition to the corn kernels used for juicing, prepare an additional 30-50 grams of whole corn kernels. After blanching, spread them on the bottom layer of the egg liquid. This can not only enrich the texture but also "burst" when biting into the corn kernels, highlighting the original sweet taste of corn.
Adding mushrooms: Put about 50 grams of fried and chopped shiitake mushrooms and oyster mushrooms into the egg liquid. The fresh and mellow flavor of mushrooms is integrated into it, giving the egg custard a different kind of deliciousness. With the addition of various amino acids, the nutrition is greatly upgraded.
Adding ham cubes: Cut about 40 grams of ham cubes and evenly mix them into the egg liquid. The salty and fragrant flavor of ham complements the flavors of corn and eggs, making the taste levels of the egg custard more diverse. The salty and fresh taste is very appetizing.
Serving Suggestions
Pairing with staple foods: When used as breakfast or lunch, pair it with steamed buns or stuffed buns. The solid wheat fragrance of the staple food is particularly harmonious when it meets the smooth egg custard. It is also good to pair it with rice. The egg liquid wraps the rice grains, which is extremely satisfying and filling.
Pairing with side dishes: If there is a refreshing side dish such as cold cucumber or stir-fried green vegetables on the table, the nutrition is more balanced. The crisp and juicy cucumber can relieve greasiness. Green vegetables are rich in nutrition. Egg custard with side dishes makes the whole meal refreshing and comfortable.
Eating while hot: The freshly cooked corn juice egg custard has a wonderful taste when it is steaming hot. It is tender and smooth and melts in the mouth. Once it cools down, it will gradually become firm and sticky, and the freshness is all gone. So hurry up and eat it with a small spoon while it is hot. Every bite is soft, glutinous and delicious.
Way to please kids: If it is for children, put the egg custard into a piping bag and squeeze it into the shape of small animals. It is novel and interesting. When children see it, their appetite will definitely increase and they will eat happily.
FAQs:
The baking time is 15-20 minutes, which can be adjusted flexibly according to the thickness of the egg custard. Pay close attention during the process. As soon as the surface turns yellowish, quickly cover it with tin foil to avoid overbaking and affecting the taste and appearance.
Compared with steaming, making it in the oven is much more difficult, and it is extremely difficult to control the heat. For novice cooks, it is better to choose steaming first, which is more reliable.
A plate with a diameter of 18-20 centimeters is just right. If it is too large, the egg liquid is spread thinly and it is easy to overcook if you are not careful. If it is too small, the egg liquid is piled thickly and it is difficult for the heat to penetrate, making it difficult to be fully cooked. Neither can make a perfect egg custard.
Then make the second layer. Add some new ingredients to the remaining egg liquid to increase the layers. For example, add some shredded meat floss, ham cubes or chopped vegetables, etc. After stirring evenly, pour it on the already solidified first layer. Then steam or bake again. The time can be a little shorter. Steam for about 5-7 minutes and bake for 7-9 minutes until the egg liquid of the second layer is also solidified. In this way, the double-layer corn juice egg custard is ready, and the taste and layers will be more abundant.
For example, for a diameter of 15-20 centimeters, basically 5-10 small holes are fine. These small holes can allow steam to enter the egg liquid evenly so that the egg custard is heated evenly.
If the diameter is 20-30 centimeters, maybe 10-15 small holes need to be poked. When poking holes, make the small holes distributed relatively evenly and try to avoid concentrating the holes in one area. Only in this way can ensure that steam can fully circulate under the plastic wrap and the entire egg custard can be steamed thoroughly.
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