Glass Bowl Steamed Eggs are not cooked because:

1, too much water

Because the eggs need to add water after the eggs into the egg liquid, and then put the pot to go up to the steam in order to become a steamed egg, if you put too much water, then it will be all the proteins in the protein together, and the yolks of the yolks will be gathered in the middle, so the middle of the piece will not be cooked. If you put too much water, then all the protein will be scattered, and the yolk will be gathered in the center, so the middle piece will not be cooked. If you encounter such a situation, then when you put the water, you should control the amount, first put some less, and then slowly add. If it is the first time to steam, in fact, look at the color and consistency of the egg can also be judged, not too thin on the good.

2, distilled water dripping

steaming eggs, if the middle is not steamed, it is possible that in the process of steaming eggs, because the bowl is not covered with anything, so the water vapor condensation, it will drip into the egg liquid, which leads to the middle of a piece of water is particularly more than not steamed. This situation can be avoided, as long as the bowl or plate above the steamed egg, covered with a layer of plastic wrap, and then use a toothpick to poke on a few holes, let it breathe, so that the water vapor will not fall into the egg liquid inside the case will not appear steamed.

3, steam time is short

Steaming eggs found not steamed, may be steamed time is too short. General steamed eggs need to steam 7 ~ 8 minutes, if only steamed two or three minutes, then the egg has not completely solidified, so it is scattered in the middle, so you need to increase the time for a while, until the steam is cooked.

Steaming egg tips

Steaming egg custard with water, neither add boiling water nor cold water, but add warm water to steam. Because add cold water steamed egg custard, not only will there be a fishy smell, and in the process of steaming, water minerals will precipitate, which leads to egg custard appear honeycomb, not delicate; and add boiling water, boiling water instantly will part of the egg white scalded to half-cooked, but also on the pot of steam has turned into an egg broth.

Steaming egg custard, adding water proportion is very important, if you add too much water, steamed egg custard will be separated from the egg, not easy to solidify; and if the egg is too much, steamed egg custard will become old, full of honeycomb, taste is very bad. To steam out of the egg custard is not old and not tender, smooth taste, the ratio of egg and warm water according to 1:1.5 is most suitable, if you like a little more tender texture, you can press the ratio of 1:1.8.