Egg custard is simple and nutritious, but sometimes it will become a "honeycomb" when steamed, and its taste is poor. In order to make the custard smooth, besides the water-egg ratio of 2_ 1, it is also important to steam it with low fire and choose kitchen utensils. The best choice is a stainless steel bowl with good thermal conductivity, which not only saves fire, but also makes it easier to master the heat and avoid too long time.
If there is no stainless steel bowl at home, a thinner porcelain bowl will do. After the water is boiled, put it in a bowl filled with egg liquid and steam for about 10 minute. In addition, some people like to steam egg liquid into small bowls according to the number of people, while others are used to steaming in large bowls. The two methods are actually similar.
If containers made of the same material are used, the time required is almost the same. Don't worry, the high temperature of steam will not destroy the nutrition of eggs, because the nutrition of eggs is mainly protein and minerals, which are relatively stable and will not be easily destroyed. Compared with frying, steaming can retain more nutrition.