You can use milk instead of water when steaming egg custard, but the proportion of milk used in cooking egg custard is more than that of water. It is suggested that the ratio of eggs to milk is 1:3.5. In addition, it should be noted that if the custard is for the baby, do not use milk instead of water. Milk is concentrated after steaming, with high osmotic pressure, which is harmful to the baby's digestive system and may increase the chance of small intestine necrosis. It is best to use a strainer to filter out the foam in the egg liquid, so that the steamed egg has a smooth surface, looks more beautiful visually and tastes very delicate and smooth. Cover with plastic wrap and steam again. In order to lock in moisture and nutrition, make a few holes in the plastic wrap, so that the steamed eggs will be tender and smooth. In addition to hot water, you can also use warm milk, soup stock, rice soup oil and other materials to steam out custard with different flavors. Steamed eggs, also known as steamed egg soup and steamed egg cake, are a delicious food on our daily table. Rich in nutrition, tender and smooth in taste, suitable for all ages. It is better to use boiled water than cold water, because boiled water and eggs are mixed together, the temperature of egg liquid is higher, and the steamed custard is more delicate and smooth. It is not impossible to use cold water. Relatively prolonged steaming time can steam well, but the taste will be slightly worse.

There is a lot of water in the custard, and even the egg water is separated from the custard, so the taste and appearance are very poor; The surface of the steamed egg custard is not smooth and bright enough, and the potholes are ugly and have no appearance; Even if the egg custard looks ok, the taste is still not tender enough, and there is always a feeling of acne; Generally speaking, the ratio of eggs to water is 1:1.5, which means that the egg liquid of two eggs is about 1 grams, corresponding to about 15 ml of warm water. The temperature of warm water should be around 3~4℃, because the clear water at this temperature can be fully integrated with the egg liquid. Even if you want to use milk instead of water, it is not recommended to change the ratio and temperature, and it is not recommended to put cold water, because the water temperature is too low to be better integrated with the egg liquid, and the steamed custard is prone to egg liquid separation.

The eggs should be fresh, so that the steamed eggs have no fishy smell and taste good; Eggs should be fully dispersed, and they should be fully dispersed after adding water; Don't add too much or too little water to the egg liquid, preferably 1.3 to 1.5 times that of water; Pay attention to the heat when steaming egg soup. Steam in cold water with a big fire, then with a small fire. Steam in boiling water over medium heat, then turn off the heat. In addition, if you want to make the steamed custard more nutritious and rich in taste, you can add other ingredients to steam it together. The best combination is broccoli, shrimp and okra. If you use broccoli, you can cut it into pieces and steam it in egg liquid. You can also try it after the egg liquid is steamed and solidified.