Four Avoidances of Steamed Eggs Steamed egg custard is a good way to eat eggs. It tastes delicious and has less nutritional damage, and is suitable for all ages.

But avoid the following four points when making steamed egg custard: (1) Avoid adding raw water and hot boiling water.

Add raw water because there is air in the tap water. After the water is boiled, the air will be discharged, and small honeycombs will appear in the custard, which will affect the quality of the custard, lack of tenderness, and the nutritional content will be damaged.

It is also not advisable to use hot boiling water, otherwise the boiled water will scald the egg liquid first and then steam it, which will damage the nutrition and even make it impossible to steam the egg custard.

It is best to steam the egg custard with cold boiling water, which will avoid the loss of nutrients, and will also make the surface of the egg custard smooth, soft and tender as brains, and taste delicious.

(2) Avoid stirring the egg liquid violently.

Stirring the egg liquid vigorously or for a long time before steaming will cause the egg liquid to foam, and the egg liquid will not dissolve into one when steaming after stirring.

It is best to beat the egg liquid, add cold boiled water and then beat it lightly to mix.

(3) Avoid adding condiments before steaming.

If condiments are added to the custard before steaming, the protein will be denatured, the nutrition will be damaged, and the steamed custard will not be fresh and tender.

The seasoning method should be to cut the egg custard several times with a knife after steaming, and add a little cooked soy sauce or salt water, chopped green onion, sesame oil, etc.

In this way, the custard is delicious, tender and nutritious.

(4) The steaming time should not be too long and the steam should not be too large.

Since egg liquid is rich in protein, it will gradually solidify into lumps when heated to about 85°C. If the steaming time is too long, the custard will become hard and the protein will be damaged.

Too much steam will cause honeycombs to appear in the custard and reduce the flavor.

It is best to use the deflation method when steaming egg custard, that is, when steaming custard, do not cover the pot tightly, leave a little gap, and let the air escape while steaming.

The best time to steam the eggs is when they are cooked and tender.