The custard does not solidify, which is probably caused by the wrong ratio of eggs to water. Generally, too much water and too little egg liquid will not solidify. At this time, we can beat another egg, stir it evenly, pour it into the steamed egg, and stir it evenly before cooking.

The reason why the custard does not solidify may also be that the steaming time is too short. Generally, it takes 15-20 minutes for custard to mature and solidify. If the steaming time is too short, the custard won't solidify. In this case, we need to extend the steaming time, and the whole process can be mild.

Matters needing attention in steamed egg soup

Avoid adding seasoning before steaming: It should be noted that if seasoning is added to the custard before steaming, protein will be denatured and its nutrition will be destroyed, and the steamed custard will not be fresh and tender. The seasoning method should be: after steaming, cut the custard several times with a knife and add a little cooked soy sauce or salt water, chopped green onion, sesame oil and so on. The custard made in this way is delicious, tender and nutritious.

The steaming time should not be too long, and the steam should not be too big: because the egg liquid is rich in protein, it will gradually solidify into pieces when heated to about 85℃. If steamed for too long, the custard will harden and the protein will be destroyed. Too much steam will make the custard honeycomb and reduce the umami flavor. The best way to steam the custard is to deflate, that is, when steaming the custard, don't cover it tightly, leave a gap and run while steaming. Or buckle it with a plate. The best time to steam eggs is when they are ripe and tender.

The above contents refer to Baidu Encyclopedia-Egg Soup.