The ratio of water to eggs for steamed egg custard1:2. (Don't throw the eggshell after you finish beating. Use half eggshells on both sides, and pour twice the water into the bowl, so you can accurately put twice the amount of water.)

The ratio of eggs to water1:2 is the most suitable. Steamed eggs will not be firm, tender and old in taste because of less water, nor will they not be solidified because of more water.

The time for steaming egg custard should not be too long, it is easy to steam old and the taste is not tender; If the steaming time is too short, the egg custard will not be completely steamed, and there may be parasitic bacteria that have not been killed, and it will not solidify, which is neither healthy nor delicious.

Generally, the custard of 2-3 eggs can be steamed for 7-8 minutes after the water is boiled. Boil the water in the steamer with a big fire first, and then steam with a small fire after SAIC. If the number of eggs is large and the steamer bowl is large, it is necessary to increase the time as appropriate.