Can I have steamed eggs? It is best not to eat them.
This may not be ripe. Generally unfamiliar, you can't give it to your baby.
Under normal circumstances, don't give it to your baby. Maybe it's because the eggs are bad. Give the baby some other complementary food.
If the steamed custard is not shaped, it will be very thin, probably because there is too much water. It is best not to let the baby eat shapeless custard, because shapeless custard tastes worse.
How much water should I put in the steamed egg custard? Regarding the moisture in the egg liquid, add more water when the egg is tender. The ratio of water to egg liquid is 1: 1.5, which is normal. Try a few more times and you will find the right proportion. Can't hold a lot of water, just use eggshells to change, so the accuracy is high.
How long does it take to steam eggs? Usually, the time required to steam eggs is not a fixed number, because it is directly related to the amount of egg liquid and the size of firepower. In general, it takes five minutes to steam eggs on high fire and about ten minutes on medium fire. If it takes more than ten minutes, the steamed eggs will taste a little old, and then the steamed eggs will not taste good.
How to steam custard? Pay attention to the stirring time and intensity. Beat the eggs gently and slowly, and gently stir the eggs and water in one direction. And tap lightly with chopsticks while stirring until bubbles with a height of 1 cm appear on the egg liquid. If stirred vigorously, the egg liquid will produce a lot of bubbles, and the water and custard will be easily separated after steaming.
Pay attention to adding water and raw water. Because there is air in the tap water, after the water is boiled, the air will be discharged, and the custard will have small beehives, which will affect the quality of the custard, lack tenderness and destroy nutrients. It is not advisable to use hot boiled water, otherwise the boiled water will heat the egg liquid before steaming, which will destroy the nutrition and even steam the egg custard. It is best to steam the custard with cold boiled water, which will avoid the loss of nutrition and make the custard smooth, tender and delicious.
Do not steam for too long. Because the egg liquid is rich in protein, it will gradually solidify into blocks when heated to about 85℃. If steamed for too long, the custard will harden and the protein will be destroyed. Too much steam will make the custard honeycomb and reduce the umami flavor.
Turn on the water, put the egg liquid into the steamer and start steaming. Pay attention to the second trick to make the custard fresh and tender: wait until the water boils before adding the egg liquid, and the lid won't cover it. It's best to leave a gap the thickness of your finger.