Steamed egg custard seems simple, but many people steamed egg custard is either too old or shapeless, or has pores to sell, which makes people lose their appetite. To make a perfect custard, you must know some scientific principles of egg liquid solidification and some tips for steaming eggs. Next, let's take a look at the correct way to make custard.
Ingredients: 2 eggs, moderate warm water, a little cooking oil, salt and soy sauce.
Production method:
Step 1: Beat the eggs into a bowl and add salt to break them up. Salt can not only improve the taste, but also contain sodium ions, which can help the egg liquid to solidify quickly and fully. If you don't add salt, it may happen that the eggs are cooked, but they are still liquid.
Step 2: Add warm water (the golden ratio is 1.5-2 times) to the egg liquid, and fully mix well to make the egg liquid and water fully integrated. If you use cold water, because there is air in the water, when the air is exhausted after boiling, the custard will be honeycomb-shaped, while if you use hot water, the egg liquid will be cooked and the custard can no longer be steamed.
Step 3: Pour the egg liquid into a shallow bowl, and then pat off the floating foam on the surface with a spoon (to prevent honeycomb). Because the shallow container can make the egg liquid heated evenly, there will be no problem of getting old around and not solidifying in the middle.
Step 4: Take a steamer to boil the water, then put it into the egg liquid, and cover the egg liquid with butterflies or plastic wrap to prevent water vapor from dripping into the egg liquid, which will affect the solidification effect of the egg liquid and cause honeycomb, thus affecting the appearance.
Step 5: Cover the pan, steam for 7-8 minutes on low heat, and turn off the heat for 1-2 minutes. Take out the egg custard, add 1 teaspoon soy sauce, pour a few drops of sesame oil, sprinkle some chopped green onion, and a bowl of delicious egg custard will be steamed. Come and enjoy it!
Technical summary: 1, you must add salt to the steamed egg custard, because adding salt can accelerate the solidification of the egg liquid and let you steam the perfect egg custard; 2. Only warm water can be used for adding water, and the golden ratio is1:1.5; 3. The steaming time must be well controlled, usually 7-8 minutes, neither more nor less.
Today's food article "When steaming egg soup, don't just add water, master these" three "tricks, and the eggs are fresh and tender without beehive" is shared here. What other good ways do you know to preserve garlic? Welcome to leave a message to discuss with you and recall those youths who have never gone far together. Thanks for reading, thanks for having you!
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