Steaming egg custard is very simple. There's probably no one who doesn't. But this simple steamed egg custard, when I started making it, I didn't do it very well. Either it's not cooked well in the middle, but it's honeycomb-shaped, or it's too old and doesn't taste good. So I specially called my mother-in-law. The steamed egg custard made by my mother-in-law is tender and delicious. Every time I go, she will definitely steam a bowl for my wife and me. My mother-in-law told me that when steaming egg custard, the proportion of water and the steaming time are very important, which are all well done.
Knock four raw eggs into a bowl, sprinkle them with chopsticks first, then add 1.5 times of warm water and appropriate amount of salt, sprinkle them again and filter out white foam with a filter.
When making egg custard, it is best to steam it with warm water that is not too hot. Because it is very easy to have beehives when steaming egg custard with cold water, and it smells fishy after steaming, boiling water is very easy to cook egg liquid, which becomes egg soup before steaming.
There is also a small way to stir the egg mixture. You can't stir too hard or too long. Generally, it can be stirred up and down for 2 m2 minutes. Many white bubbles will appear when the egg liquid is stirred too hard or for too long. Putting salt in the steamed egg custard can improve the coagulation of raw eggs and make them easier to cook.
The most crucial point is the golden ratio of water. The proportion of water is very important for the egg custard to be tender, smooth and delicate, but it can't be added casually. The ratio of raw eggs to warm water is 1: 1.5, which is the best. The egg custard steamed in this proportion is just right! Naturally, if you like to eat something tender, the ratio of raw eggs to water can be 1:2, but remember that it can't be put any more, and even the best egg soup can't be steamed.
After the clams are soaked in salt water and spit out sand, they are poured into boiling water and blanched 1 min until the clams open their mouths. Then take a shallow vessel, spread the clams out first, then pour the egg liquid slightly carefully, then cover the heat-resistant fresh-keeping bag tightly, and tie a number of small round holes on the plastic film for ventilation.
Cover the fresh-keeping bag and steam the custard to avoid water vapor dripping, so that the surface of the custard is smoother. If there is no fresh-keeping bag at home, you can deduct a dish, but pay attention to separate it, otherwise the custard will be difficult to cook.
It is best to use shallow utensils to steam egg custard, so that the heat inside and outside the egg liquid is symmetrical, and it is not easy to steam around because the utensils are too deep, but it does not condense in the middle.
After that, put the vegetables in a stainless steel steamer, steam for 13~ 15 minutes on medium heat, then turn off the heat and stew for one or two minutes. Remove the steamed custard, sprinkle with chopped green onion and light soy sauce. It's delicious!
Whether the custard is soft and delicious is very important. Because the thickness of the instruments used is different, the heat transfer speed is different and the duration will be different. Generally, it takes only 0/3 ~15 minutes to steam the custard. If the steaming time is too short, the custard will not be cooked. If it takes too long, the custard will get old and taste hard and not delicious. I use the same device every time I steam the custard, so I know how long it will take after several attempts.
Having said that, there are actually two points for steamed egg soup to be soft and delicious: first, the golden ratio of egg liquid to water is1:1.5; Second, the steaming time is 13 ~ 15 minutes. As long as you grasp these two key links, you can steam soft and delicious egg custard at will.