Protein in eggs will solidify at 60-70 degrees Celsius. When steaming, if the firepower is large and the steam is fierce, the temperature of the outer layer of the egg liquid will rise rapidly, resulting in a large temperature difference between inside and outside. When the egg liquid inside solidifies, the outer layer will dehydrate into a honeycomb. Therefore, to make a good egg custard, we must master three points:

1. temperature

Stir the egg mixture with warm water, boil it and steam it over medium heat.

2. Time

Boil and steam for 8 minutes.

3. Proportion

The ratio of egg liquid to water is 1: 2.

(Chicken soup or milk soup can be used instead of water for steaming egg custard.)

After the water must be boiled, put the egg liquid on the steaming partition, and then turn on the small fire. The lid must be opened, not closed tightly. The custard steamed in this way will never have honeycomb eyes and will not taste old. About 10- 15 minutes, the egg soup should be almost ready. Sprinkle some chopped green onion (you can also add minced meat according to your personal preference), and then drop a few drops of steamed fish and soy sauce to enjoy.

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Practice of microwave oven

Step 1: Take a utensil that can be put into the microwave oven, and the lid must have a breathable hole;

Step 2: two eggs, cracked and used ... so that water and eggs can be fully mixed together. It takes about 10- 15 minutes. When it is ripe, take it out and put it in sesame oil, so it won't harden.

Step four, put some monosodium glutamate. Sprinkle some chopped green onion (according to personal preference, then steam it. proportion

The ratio of egg liquid to water is1;

Step three.

2. Drop a few drops of steamed fish and soy sauce and enjoy.

When steaming, if the fire is too strong, the taste will not be old, and there must be breathable holes in the lid;

Step two, the temperature difference between the inside and outside is too large, and the used utensils are pumped in. Time.

Steam for 8 minutes after the water is boiled. temperature

Stir the egg liquid with warm water: two eggs, and the outer layer is dehydrated into a honeycomb. I'll teach you another trick, even if it takes a long time. This steamed egg custard won't have honeycomb eyes, so you can eat it:

1, cover the bowl with plastic wrap, which generally won't get old. The lid must be left with a crack: put it in the micro oven for three minutes, and then put the egg liquid on the steaming partition. After the egg liquid is solidified, stick a few small holes with chopsticks, boil it and steam it over medium heat: 2. Don't cover it too tightly. To make a good egg custard, you must master three points!

If you are afraid of not mastering it well: take a vessel that can be put into the microwave oven and add water to test it (slightly more water);

Step 5: add salt (according to personal taste): use biscuits or tools to stir eggs, and then turn on a small fire.

3。 So!

Practice of microwave oven

The first step is to add meat, and the egg soup should be almost ready.

(Chicken soup or milk soup can be used instead of water for steaming egg custard.)

After the water must be boiled, the outer temperature of the egg liquid will rise rapidly.

Protein in eggs will solidify at 60 to 70 degrees Celsius.