Although the egg custard is very simple to make, it will miss if it is not easy. Either the steamed egg custard has a honeycomb, or it is steamed too old, and it is not tender to eat. If you want to reach the standard of perfect custard: smooth and delicate, without too many pores, smooth and easy to digest, you need cheats, so learn it quickly.

Main ingredients 1 person

Eggs 1 piece

ingredients

50 grams of cold boiled water

Salt 1 g

A little cooking wine

Step 1

Beat the eggs into a bowl for later use.

Step 2: Complete Practice of Steaming Egg Soup

Add the same amount of cold boiled water as the egg (don't use cold water, there will be bubbles). If you are not sure about the amount, you can use half an eggshell to hold it twice.

Step 3

Season with a little salt.

Step 4 Illustration of steaming egg custard

Adding a little cooking wine can remove fishy smell.

Step 5

Use chopsticks to break up the egg mixture until the egg white and yolk are evenly mixed together, without large lumps of condensation. Violent stirring or long-term stirring of the egg mixture will make the egg mixture bubble.

Step 6: Homemade practice of steaming egg custard.

Filter out bubbles with a strainer to ensure that the liquid surface is smooth and flat, so that the steamed egg custard will be smooth and tender.

Step 7

Pour the filtered egg liquid into a small saucepan, and skim off a few bubbles on the surface with a spoon.

Step 8 Simple method of steaming egg custard

Cover with plastic wrap (steamed in a bowl), put it in a steamer, and heat it with strong fire. When the water in the steamer boils, turn it to low fire, and steam for about 8-10 minutes. After taking out, add a few drops of sesame oil and vinegar to taste and enjoy.

Finished product drawing

knack for cooking

Add cold boiled water: add cold boiled water or warm water to the egg liquid, not raw water or hot boiled water. The ratio of water to egg liquid is1:1or1:1.5, and the steamed custard is the best. Add raw water because there is air in tap water. After the water is boiled, the air will be discharged, and the custard will have small beehives, which will affect the quality of custard, lack tenderness and damage its nutrients. It is not advisable to use hot boiled water, otherwise the boiled water will first heat the egg liquid and then steam it, which will damage the nutrition and even steam the egg custard. It is best to steam the egg custard with cold boiled water, which will avoid the loss of nutrition and make the egg custard smooth, soft and delicious.

Beat the egg mixture evenly: when using chopsticks to break the egg mixture, break the egg mixture fully. Don't use too much force or stir for too long, which will make the egg mixture bubble.

Filtration of egg liquid: the beaten egg liquid can be filtered with a strainer to ensure the smooth surface of the custard.

Cover and steam over low heat: cover the egg custard with a lid or plastic wrap. During the steaming process, the water should be boiled over low heat for 8- 10 minutes. If the time is too long, the egg custard will become hard and protein will be damaged. Too much steam will make the custard honeycomb and reduce the umami taste.