Steaming egg custard in hot water is better.

Cold water in the heating is a process, this process will make the egg custard steamed for a long time, and the eggs can not be quickly set, so the steamed egg custard will be old, and hot water under the pot does not have this problem, in general, with a high fire steam, egg custard steamed for about 8 minutes on the line, steamed for too long, if the eggs will also be old.

There is also the fact that hot water can cook the eggs faster and ensure that the steamed egg custard has a more delicate texture. At the same time, the use of hot water is also able to reduce the surface of the egg bubbles, steamed out of the egg soup will be more flat and smooth. If you use cold water in the pot, you need to extend the steaming time, and it is easy for the egg to be scattered or undercooked. Therefore, it is recommended to use hot water to steam the egg custard.

Do not steam too many eggs, preferably not more than 4 at a time, otherwise it may affect the steaming time and taste. Choose fresh eggs, don't use eggs that have expired or are of poor quality to ensure taste and health. When breaking the eggs, you should use chopsticks to stir gently and not over-stir to avoid affecting the taste.

Steaming egg custard notes

1, the egg of steaming: in the steaming egg custard, you should pour the egg liquid evenly into the container, and then cover it with plastic wrap, put it into the steaming pot to steam, you need to pay attention to the time should not be too long, usually for 8-10 minutes.

2, egg custard de-airing: when steaming egg custard, you should avoid excessive steaming, so as not to appear scorched or too dry. At the same time, after the steaming is completed, the egg custard should be removed and gently shaken to remove the air bubbles on the surface to ensure the taste.

3, egg custard seasoning: when steaming egg custard, you can add an appropriate amount of salt, soy sauce, sesame oil, etc. according to your own taste, to increase the taste and flavor.