1, after the egg custard pot, found still light food mold, it is because of the lack of maturity caused by the egg custard again into the pot, increase the fire and then boil more than ten minutes after the pot will be coagulated.
2, the case of steamed egg custard, water and raw egg is a proportion, if the raw egg is too little, too much water, it is not easy to coagulate, if it is because of this reason, the next time to do the case of attention to the proportion of raw egg and water can be.
3, in the case of mixing the egg custard, do not have to immediately add cold water, you can first cool the boiling water, and then put into the adjustment of the raw eggs, raw eggs in the case of mixing to be proportional to the yolk of the egg and the protein enough to combine well.
4, the egg custard does not coagulate how to save we will find that the mixing of good egg liquid on the side of a layer of Styrofoam, take a piece of paper towel, carefully the Styrofoam pumped away, so that the egg custard out of the surface of the whole smooth and clean, the tone of the temptation.
5, steamed eggs do not have to be too long, the fire baked open ten minutes on the pot, a long time the raw egg is old, there will be egg liquid and water separated out of the situation. If you feel that the goods are not too good to master, you can use the egg steamer or in the bowl containing raw eggs covered with a larger bowl, or a layer of plastic bags, so that a longer period of time is not a problem.
6, raw eggs in the egg white in 60 to 7 zero degrees Celsius when coagulation, the case of steaming, if the fire is too strong steam fierce, egg liquid surface temperature will rise quickly, resulting in a large temperature difference between the inside and the outside temperature, the inside of the egg liquid coagulation, the surface dehydration into a honeycomb.
The nutritional value of egg soup is very high, but also very delicious, I wish you to do a very good egg soup.