1, too much water.
2, the heat is not enough.
3. The method is wrong.
Second, the correct method of steaming eggs can refer to the following steps (prepare an appropriate amount of eggs, pure milk, filter screen and plastic wrap in advance):
1. Wash the eggs with clear water and knock them into the bowl.
2. After breaking the egg with chopsticks, pour 70 grams of warm water, and then pour 70 grams of warm water.
3. Then pour in 200 grams of heated and air-cooled pure milk, and stir it with chopsticks in one direction until it is uniform.
4. Filter with a strainer.
5. Slowly pour the filtered egg milk into a glass container.
6, sealed with plastic wrap, put cold water into the steamer and cover the lid.
Extended data
Tips for steaming egg custard
Beat the eggs gently and slowly. Beat the eggs into the bowl and tap them gently with chopsticks until bubbles with a height of 1 cm appear on the egg liquid. If stirred vigorously, the egg liquid will produce a lot of bubbles, and the water and custard will be easily separated after steaming.
How to use water is very important for steamed egg soup. When beating eggs, slowly add warm water while stirring. Because the custard steamed in cold water is hard; However, boiling water will boil egg liquid, and even egg blossoms will appear, and nutrition will be destroyed.
Pay attention to the water addition. Generally, the ratio of eggs to water is 1: 2 or 1: 3. If you like to eat tender, add more water, and if you like to eat old, add less water.
Wait for the water in the steamer to boil before putting it in the steamer. Don't steam in cold water. It is best to steam the egg custard with medium or slow fire, usually about 8 minutes after boiling.
Add a lid to the bowl when steaming the egg custard, so that the egg liquid can be heated evenly up and down. This can avoid the situation that the surface is honeycomb and the bottom layer is not ripe.
Sauce, salt, chopped green onion and other seasonings should be steamed before being put. If seasoning is added before steaming, it is easy to denature protein, and the steamed custard is not tender.