Steamed eggs, also called custard or stewed eggs, are a delicacy for every household. Whether custard tastes tender or not depends on two main factors:

The first factor is the water temperature: cold water or hot water? The answer is hot water, or warm water to be exact. Why?

Steaming eggs in cold water is easy to cause honeycomb custard, because the air in tap water is exhausted when heating, so the custard will have small beehives, which will affect the appearance and quality, and the taste will be rough ~ Steaming eggs in hot water will not work either, because boiling water will be like egg blossoms, and it is not easy to steam out custard ~ Steaming eggs in warm water close to human body temperature of about 35 degrees will make the surface of custard smooth and the taste fresh ~

The second main reason is the amount of water: the amount of water will also affect the taste and tenderness of custard. If there is less water, the custard will be hard; if there is more water, the custard will be thin. So what is the best ratio? Generally speaking, the ratio of egg liquid to water is: 1: 1 or 1: 1.5, and the custard steamed with this ratio of water is very smooth ~

Usually, you make custard at home. Besides keeping the taste tender and smooth, you will also add other ingredients to the custard to enrich the taste and nutrition of the custard. You can also study ~

Dried fish and dried shrimps are always available at home. Adding them to soup and custard will make custard taste better!

The specific operation is as follows:

Ingredients: 30g dried fish, 2 eggs and a spoonful of salt.

Practice: After breaking the eggs, put them into a glass bowl and beat them into whole egg liquid, then put them into clean dried fish, then jump into soy sauce, stir them evenly, and then put them into a clear water (1: 1) steamer for 10 minutes.

Dried fish smells good and custard is slippery. When we eat together, it's fragrant and slippery. Try it ~

The key to steaming eggs is water quantity and water temperature. My practice is to steam eggs with warm water instead of hot water and cold water. Cold water won't make them smooth and soft. Hot water directly washes the egg liquid into egg flowers, and the ratio of egg liquid to warm water is preferably 1: 1. Stir constantly when adding water, so that the egg liquid and water can be fully integrated and bubbles can be squeezed out at the same time. Here, the premise is to beat the egg liquid in one direction.