When making custard, the protein in the egg will solidify at 60-70 degrees Celsius. When steaming, if the fire is big and the steam is fierce, the temperature of the outer layer of egg liquid will rise rapidly, resulting in a large temperature difference between inside and outside. When the egg liquid inside solidifies, the outer layer will dehydrate into a honeycomb. Therefore, to make a good egg custard, we must master three points:
1. temperature Stir the egg mixture with warm water, boil it and steam it over medium heat.
2. Time. Boil and steam for 8 minutes.
3. Proportion. The ratio of egg liquid to water is 1: 2.
The water used for steaming egg custard can be replaced by chicken soup or milk soup. After the water is boiled, put the egg liquid on the steaming partition, and then turn on a small fire. The lid must be opened, not too tight. The custard steamed in this way will never have honeycomb eyes and will not taste old. About 10- 15 minutes, the egg soup should be almost ready. Sprinkle some chopped green onion, or add minced meat and the like according to personal preference, and add a few drops of steamed fish and soy sauce to enjoy.
If you are afraid of not mastering it well, there is another trick. Cover the bowl with plastic wrap, stick a few small holes with chopsticks and steam. Generally, it will not get old, even if it takes a long time, it will not harden.
It is very important to master the time of steaming egg custard. As long as you master the time skillfully, plus the appropriate ratio of calories to eggs and water, you will be half successful. Once you get the hang of it, you can do it several times more. In families with children, experienced old people will cook a bowl of delicious egg custard for their children, which is delicious and nutritious.