After the egg custard is steamed, drizzle a moderate amount of sesame oil or consumable oil on it.

Egg custard, if seasoning is added before steaming, will denature the protein, nutritional damage, and the steamed custard is not tender. Seasoning method should be, after steaming with a knife to the egg custard cut a few cuts, add a little cooked soy sauce or cooking oil, as well as chopped green onions, sesame oil and so on. This egg custard flavor, tender texture, nutrition is not damaged.

Just add raw water and hot water. Add raw water due to tap water has air, water is boiling, air out, the egg custard will appear small honeycomb, affecting the quality of egg custard, lack of tenderness, nutrients will also be damaged. It is also not advisable to use hot water, otherwise the boiling water will first be hot, then go to steam, nutritional damage, and even steamed egg custard. It is best to use cool boiling water to steam egg custard, will save the nutrition from loss, but also will make the egg custard surface smooth, soft and tender as brain, taste delicious.

1. Steaming time should not be too long, the steam should not be too large. Because the egg is rich in protein, heated to 85 ℃ or so, will gradually solidify into a block, steaming time is too long, it will make the egg custard hard, protein damage. Steam is too large will make the egg custard appear honeycomb, fresh flavor reduced.

2. Egg custard is a home-cooked dish made with eggs, delicate and smooth. Eggs are rich in protein, fat, vitamins and iron, calcium, potassium and other minerals that the human body needs, protein for high-quality protein, liver tissue damage has a restorative effect; with brain-healthy and intelligent, protect the liver, prevention and control of atherosclerosis, prevention of cancer, delay aging, beauty and skin care effects.

Baidu Encyclopedia - Egg Soup