Steamed egg, also known as egg custard, is a home-cooked dish made with eggs, which is delicate and tender.

Eggs are rich in protein, fat, vitamins, iron, calcium, potassium and other minerals needed by the human body. They have the functions of strengthening the brain, protecting the liver, preventing arteriosclerosis, preventing cancer, delaying aging, and beautifying skin care.

I believe many people like to eat steamed eggs because they have a smooth, delicate texture and are as soft as tofu.

Steamed eggs are also the first complementary food for many infants and young children, and are also a staple on the dinner table for the elderly and children with poor chewing function.

Although egg custard is delicious and seems simple to make, if you want to make it as smooth and delicate as tofu, you need to master some methods.

First of all, the water temperature is important. If you use cold water, the steamed eggs will taste harder. If you use hot water, the egg liquid will be boiled directly into egg drop soup. Therefore, it is best to use warm water of about 40 degrees for steamed eggs.

In addition, the steaming time should not be too long or too short. If the time is too short, the egg liquid will not be completely solidified. If the steaming time is too long, the steamed custard will be honeycomb-shaped and the taste will not be delicate.

The steaming time can be determined according to the amount of eggs and the depth of the container.

The following is a sharing method of using 3 eggs to make steamed eggs as tender as tofu. You can make appropriate adjustments according to the actual situation.

Ingredients for tender and smooth egg custard: 2 eggs, 2 grams of salt, 1 small bowl of warm water (about 250 ml), 5 ml of peanut oil.

Detailed production process: 1. First, clean the egg shell, because dirt and bacteria are attached to the outer skin of the egg, so as to prevent the egg liquid from flowing into the bowl when beating the egg; prepare a heat-resistant porcelain bowl or glass bowl, preferably

The opening is large and the depth is small, so that it is heated evenly during steaming and is easy to cook; break the eggs into a bowl, add salt and vegetable oil, and use chopsticks to stir as much as possible to evenly distribute the egg white and yolk.

2. The next step is very critical. Add warm water to the egg liquid. It must be warm water (boil to warm). If the water is too hot, it will easily boil the egg liquid into egg drop soup. If the water is too cold, the steamed egg custard will not be thin enough.

Slippery, and the amount of water should not be too much or too little. Too much or too little will affect the taste. The approximate ratio is 1:1. 3. Add warm water and stir again with chopsticks to let the salt, oil, egg white, and egg yolk

Evenly distributed.

4. Prepare a steamer, pour enough water into it, and put the egg liquid basin into the steamer.

5. Find a heat-resistant plate and place it upside down on the egg liquid bowl, or cover it with plastic wrap (use a toothpick to poke a few small holes in the plastic wrap) to prevent water vapor from dripping and affecting the appearance of the finished steamed egg.

6. Cover the pot with a lid or bring to a boil. After the water boils, turn to medium heat and steam for about fifteen minutes.

Be sure to keep an eye on the time, otherwise you will overdo it and miss the mark, haha...

Turn off the heat and simmer for five minutes before opening the lid.

If you like something with a stronger taste, sprinkle with minced green garlic sprouts or chopped green onion, then drizzle with a little sesame oil and light soy sauce, scoop a spoonful of it into your mouth and enjoy it slowly, it will be as tender and delicate as tofu.

The taste is really memorable.

How about it?

Are you smart enough to learn it?

If you have time, make some tender and smooth steamed eggs for your family. I believe you can make them even better than me!

Summary: 1. The water used to dilute the egg liquid must be warm. The ratio of water to egg liquid is roughly 1:1. If it is too thin or too thick, it will affect the taste.

2. After placing it in the steamer, the basin containing the egg liquid must be covered with a plate or plastic wrap to prevent water vapor from dripping into the eggs and affecting the appearance.

3. Steam over medium-high heat for about fifteen minutes, then simmer for another five minutes and open the lid. If steamed for too long, the steamed eggs will taste hard.

That’s all for today’s food experience. Thank you for reading.