Wait for the water in the steaming pot to boil before putting it into the steaming pot, not into the cold water. When steaming an egg custard, it's best to use medium or moderate heat, usually about 8 minutes after boiling. This makes the custard heated evenly and softer.

Secondly, the time for steaming egg custard should not be too long and the steam should not be too much. Because the egg is rich in protein, heated to about 85 ℃ will gradually solidify into a block. Steaming time is too long, the egg custard will become hard, the protein will be destroyed. Too much steam, the egg custard will be honeycombed and the freshness will be reduced.

Expanded Information:

Other tips for steaming egg custard:

1. Gently and slowly beat the eggs. Crack the eggs into a bowl and tap them with chopsticks until 1cm high bubbles appear on the egg mixture. If you stir vigorously, the egg mixture will produce a lot of air bubbles, and the water and egg custard will separate easily after steaming.

2. Steaming egg custard, how you use the water is crucial. When beating eggs, slowly add warm water while stirring. Because cold water steaming out of the egg custard is relatively hard; boiling water will cook the egg liquid, and even the appearance of egg flowers, destroying the nutrition.

3. Pay attention to the amount of water added. Generally the ratio of egg and water is 1: 2 or 1: 3. If you like to eat tender, put more water, if you like to eat old, add less water.

4. When steaming egg custard, add a lid to the bowl so that the egg can be evenly heated from top to bottom. This will avoid the situation where the surface has been honeycombed and the bottom is not cooked.

5. Seasonings such as soy sauce, salt, and scallions should be put in after steaming. If the seasoning is added before steaming, it is easy to denature the protein and the steamed egg custard is not fresh.