1, custard is still thin after steaming for a long time. There is probably too much water. This situation is still edible, but the taste is not very good.

2. The reason why custard is very thin may be that the ratio of water to egg liquid is wrong and too much water is added. This is the most common reason. The ratio of water to egg liquid is about 1 3, depending on what flavor you like. I like to eat tender, and I can have more water.

3. The steaming time is too short. Some friends are too anxious to eat when steaming egg custard, and haven't steamed the wine out of the pot yet. Steamed eggs are usually boiled first and then steamed for ten minutes. Should not be steamed for too long, too long, the steamed custard tastes too old, and it will smell fishy and not delicious.

4. No salt is added when the egg liquid is stirred. Salt can coagulate egg liquid. Therefore, when steaming egg custard, adding some salt properly will help the egg liquid to solidify and also have the effect of removing fishy smell.