Calories: 79.5 calories.

Egg custard is easy to make and nutritious, but sometimes it turns into a "honeycomb" when it is steamed, which makes it taste bad. If you want to make a smooth and delicate egg custard, in addition to a 2:1 ratio of water to egg, steam over moderate heat, and choose your kitchenware, it's also very important.

The best choice is a stainless steel bowl with good thermal conductivity, which not only saves fire but also makes it easier to grasp the heat and avoid too much time. If you don't have a stainless steel bowl, a thin porcelain bowl will do. When the water boils, put in the bowl with the egg, and steam for about 10 minutes.

Steam egg custard avoid the following 3 points:

1, avoid adding raw water and hot water.

Add raw water because tap water has air, water is boiled, air out, egg custard will appear small honeycomb, affecting the quality of egg custard, lack of tenderness, nutrients will be damaged. It is also not advisable to use hot boiling water, otherwise the boiling water will first be hot egg, and 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.

2, avoid stirring the egg.

Before steaming or long time stirring the egg will make the egg blistering, stirring dissolved after steaming the egg will not dissolve into one. It is better to beat the egg, add cool water and then lightly beat and stir.

3, avoid adding seasoning before steaming.

Egg custard if you add seasoning before steaming, will make the protein denaturation, nutritional damage, steamed custard is not tender. Seasoning method should be, steamed with a knife after the egg custard cut a few cuts, add a little cooked soy sauce or salt water and green onions, sesame oil. This egg custard flavor, tender texture, nutrition is not damaged.

Reference: Baidu Encyclopedia - Egg custard