Silky textured steamed egg custard are hard to achieve and I have been trying for years to get it right but to no avail until I read from mykitchensnippets blog :) Before this, my colleague taught me to go by the ratio of 1 egg to 1 egg shell of water…still can’t get the silky texture. But thanks to Gert for sharing her recipe and tips , I was able to achieve it finally :))I used century eggs ( I love century eggs ) and crabstick instead and it turned out yummilicious. It must be served hot and the best ever steamed egg custard I had ever came across. Now I can add this silky textured steamed egg custard to my dinner menu :p
Easily digestible and easy to prepare and it is delicious too ^_____*
