food
Eggs, salt, water, white vinegar
working methods
1: Beat the eggs into a bowl, and drop a few drops of white vinegar into the bowl, because the eggs are also very strong. Dropping white vinegar can well remove the fishy smell of eggs, and also make the nutrition of eggs better absorbed.
2. Add an appropriate amount of warm water to the bowl. The temperature of the water should not be too high. The amount of warm water should be put according to the number of eggs. The amount of water should be greater than the amount of eggs, which may be about 1.5-2 times in numbers. This figure is sometimes difficult to grasp. According to my experience in making egg custard, the amount of water added does not need to be so precise, as long as the right amount of water is added, it will be steamed out.
3. Beat the custard into egg liquid and break the egg white. If the egg white is not broken, the steamed custard will have protein. The best way is to put salt in advance when beating the egg liquid. Salt can quickly kill the water in egg white, so that egg white liquid can be better integrated into egg liquid!
There are many bubbles in the beaten egg liquid. Remember to skim the bubbles at this time and don't be lazy to stay in the bowl. This is also an important step in making smooth and tender egg custard.
5: Put the beaten egg liquid into the pot, cover the bowl with a plate or plastic wrap to prevent water vapor from entering and reduce the re-absorption of the eggs, then cover the pot and steam 10- 15 minutes! Don't take it out directly after steaming, just let it stew in the pot for 2-3 minutes and then take it out.
The egg custard made in this way is particularly delicious and has a smooth and tender taste. Friends who like it can try it according to the method.