Steaming egg custard requires alternating small and large heat, and hot water is recommended. Steaming egg custard is generally the first to boil the water in the steamer and then put the egg custard into the steam, because this can help to a large extent to retain the texture of the egg and fresh flavor, if the cold water in the pot, then it will not only lead to the increase in the time of steaming the egg, and also easy to lead to the egg is steamed old, so steaming egg custard is generally recommended to be hot water in the pot.

Steaming egg soup method:

1, first of all, the eggs broken, with chopsticks to the egg whites and yolks stirred evenly, mixing the process of adding the right amount of warm water, the ratio of egg and water is a ratio of one to one, so that the eggs out of the steam will not have air bubbles, will not be honeycomb-like egg soup.

2, the water to the good egg liquid into the sieve inside the filter, so that the steamed egg soup delicate tender, because the eggs may be inside the impurities, if you do not clean it up, eat up may affect the taste.

3, add the right amount of water in the pot to open high heat to boil, put the adjusted egg liquid into the steamer, cover the pot to turn the heat to steam for 6 minutes, the use of steamer inside the residual heat can be steamed egg custard, so that the egg custard steamed out of the egg custard is not too much egg fishy flavor, taste will be more refreshing and tender.

4, the last according to their own preferences to seasoning, add a little sesame oil and soy sauce, the egg custard not only color on the beautiful, eat up the taste is also very good.