1. The proportion of eggs should not be too large, because if it is too large, there will be honeycomb pores, and you will not dare to eat it; If you put too much water, water and eggs will separate, so the ratio should be controlled at a similar level.

2. Use boiling water when steaming egg custard, which can not only ensure the nutrition of eggs and prevent the loss of nutrition, but also make the surface of steamed eggs as smooth as baby's skin, and the taste is naturally tender.

If raw water (tap water) is used, the minerals in the water will precipitate after heating, and the coarseness of the minerals will affect the delicious taste of the custard.

If you use too hot water, it will be washed directly into egg flowers during the mixing process. When it is light, it will lead to the separation of egg flowers and water. When it is heavy, you can drink egg soup directly. Moreover, there is a fatal problem. Tap water contains chlorine gas, which is prone to honeycomb after heating.

If you want to add calcium to your child's custard, you can buy small whitebait online and keep it in the freezer of the refrigerator. Before the whole custard is cleaned, soak it in clear water and then take it out and chop it up. Add into the egg mixture, stir well and steam together.

It is best to eat with quail eggs alternately, so that the nutrition is richer and more balanced.