Thanks for trying the recipe, Manisha! If the texture wasn’t smooth, it could be due to the egg-to-water ratio or not mixing them thoroughly. If those are right, it should turn out silky. Hope it goes better next time!

Thanks so much for sharing your thoughts and tips—it’s always great to hear different perspectives! I’m really glad the Ginger Milk Curd recipe worked well for you, and I hope you enjoy trying more.

Tip: Medium size eggs range from about 53g to 63g in Britain.
I often weigh the individual eggs from a carton because various recipes that I use require egg% precision (tip: chicken eggshells on average weigh about 9% of the whole egg weight).
When weighing them, I use a pencil to write the weight on the individual eggshells.
It speeds up kitchen projects in the long run if I can instantly see the individual egg weights in the carton. Less waste or leftover egg that way.

I never use cling film (plastic wrap) or metal foil because it contaminates the flavour and it’s very toxic to our long term health, look up “endocrine disrupters”.
It has been known by scientific studies, since the mid 1950’s, that cling film (plastic wrap) causes cancer in rats.
I prefer to use natural materials because all crude oil based materials are not safe and they mess with flavour (including toxic “coal tar” food dye). eg Plastic carton milk is not as tasty as glass bottle milk, it’s a massive difference between them.
The shiny side of tinfoil also has a coating of plastic, to keep it shiny on one side. That means you are eating plastic and aluminium. Aluminium in of itself causes irreversible brain damage because it’s a neurotoxin (causes dementia in later life).

Food tastes much better when we only use natural materials, eg stone, wood, glass, stainless steel, well seasoned cast iron cookware. It also does less harm to our health and ecosystem. Plastic is a horrendous pollutant found in every corner of our planet, and now it’s on the Moon and Mars too!
The old London “pea soup” smog is a breeze of fresh air compared to the plastic pollution that we now have.

Avoid nonstick, it’s extremely toxic. An American company was recently sued several billion dollars for lying about how “safe” nonstick coatings were for the past 40+ years. “Nonstick” is a scam, you still need to use cooking oil to stop food sticking to it so, why bother with overpriced toxic gimmicks?

I love high quality food and I really appreciate the high quality of your information. I will be trying several of your great recipes over the next few months. Loved your milk curd recipe, it worked first time.

Heat-proof cling film is designed to withstand steaming without melting, so I suggest checking if yours is labeled heat-proof. If not, feel free to skip it, as it won’t make a big difference to the taste or texture. Happy cooking, Victoria!

Love the attention to detail and experimentation! Sounds like you really fine-tuned the process to get it just right. Glad you enjoyed the recipe and found a method that works for you!

I steamed it in an Anova precision oven (countertop steam oven), 200°f with 100% steam, uncovered. There was a little pooling of water, barely noticeable after adding soy sauce and scoring. Didn’t produce pitting, but I’d definitely call it undesirable. That was on me, I just wanted to see what would happen.

Minor issues aside, I feel like just about everything including the texture came out mostly as depicted. I’ll be making this frequently from now on, a great way to stretch your eggs.

I’m so glad you loved it, Samantha! Knowing it’s your new favorite makes my day!