The most common problem encountered in steaming egg custard is steamed old, eat up hard fishy taste heavy, the entrance is not smooth, the surface there are a lot of honeycomb, do not do a good job is really very difficult to eat. Seemingly simple steamed egg custard, in the end where the error is, now the correct approach to tell you, in accordance with this method to do, absolutely better than the hotel to do.

Egg custard need to prepare ingredients: eggs, broccoli, carrots, salt

Specific method:

The first step: bowl into the 2 male eggs, mixing well, add 45 degrees of hot water and 66 grains of salt to melt, the ratio of egg and water is 1:1.5. This step needs to pay attention to is the addition of salt, that is, the first tip, when to add salt is the key, the first step is to add salt, the first step is to add salt, the first step is to add salt, the first step is to add salt, the second step is to add salt. Many people steamed egg custard, like to put salt into the egg first, resulting in egg custard on the light and salty, easy to be steamed old. The correct approach is to add water at the same time to add salt, and then stirred evenly, so that the salt will melt thoroughly, there will not be uneven salinity of the situation.

The second step: stir the good egg not directly on the pot to steam, first with the funnel net filtering once, remove the impurities in the egg, so that the steamed eggs out of the particularly delicate and uniform. Look at the funnel on the foam and transparent objects will be filtered out, fine egg liquid steamed egg custard want to not fine are difficult, this is the second trick of the steamed egg custard.

The third step: every day to eat the egg custard, you can add some vegetables with, eat up is not boring, especially at home with children, add some colorful vegetables can be very good to promote appetite, nutrition is also more balanced. My family likes to eat broccoli and carrots, the two vegetables chopped, directly into the egg, mix well on the pot steam.

Step 4: Steamer with water, water boiled into the egg, the bowl above the buckle a plate, so as not to drip water vapor into the egg in the holes appear honeycomb, if you seal the bowl with plastic wrap, you need to buy heat-resistant, I think the cover plate is more assured some. Steam over high heat for 8 minutes, turn off the fire and then simmer for five minutes, the role of simmering is to prevent the eggs from springing back, delicious egg custard out of the pot.

Steaming egg custard, just remember two tips to ensure that the eggs without holes, smooth as a mirror. This steamed egg custard is absolutely smooth and soft, fragrant and refreshing, and the fresh flavor of broccoli and carrots, too delicious. So steam egg soup only need to remember two tricks, ensure and jelly like smooth. 1, salt do not add directly to the egg stirred again, add water at the same time together with salt. 2, on the pot before remembering to filter once again, remove impurities in the egg will be more delicate.