Steamed egg custard is very simple to make, just add some water and steam. However, there are not many people who can really steam eggs well. A good egg custard should be smooth and tender, and there is no honeycomb, but many people steamed egg custard tastes very old, and a lot of honeycomb, not delicate. How can you steam a smooth and tender egg custard without honeycomb?

The ratio of eggs to water, what kind of water to add, and the heat, etc., are all very critical points that determine the final state of the egg custard. Then I will steam eggs all need to pay attention to the point to everyone, to ensure that we can steam the smooth without honeycomb egg soup, especially delicious, together to see it. How to steam the egg custard can be smooth and tender without honeycomb? Points all tell you, simple and practical.

1, add what water?

We all know that when steaming egg custard, you need to add the right amount of water to the egg mixture, then this water with cool water or hot water? Neither is right, the best practice is to use warm water. First of all, you must not use hot water, because if you use hot water, you will directly scald the eggs into egg flowers. It's also best not to use cool water, using raw water to steam the eggs will produce a lot of honeycomb.

2, the ratio of eggs and water

The amount of water added to determine the degree of tenderness of the egg custard, in principle, the more water added, the more tender the egg custard, but the water can not be added too much, it is a degree, more than this degree, then it will be counterproductive, add too much water, then the eggs will be eaten watery, very leaking, not delicious. Generally the ratio of eggs and water in 1:0.5-1:2 between are available, that is, the amount of water in the egg liquid between half to twice are available, too little if the eggs are not smooth enough, too much will not be delicious.

3, filter

Egg mixture and water mix well after the surface will produce a lot of air bubbles, we have to filter it 1-2 times, the surface of the air bubbles to remove clean, filtering is not clean, if you continue to use a spoon to skim clean. This way the steamed egg custard will be more delicate.

4, cover

Steaming must give the eggs a cover or plastic wrap, to prevent water vapor dripping. If you use plastic wrap you should also tie some holes in it to make it easier to vent.

5, fire

Steaming egg custard must be boiling water on the pot, and then steam time is not too long, low-fire steaming 10-15 minutes, steamed can be out of the pot. Steamed eggs should be used with low heat, because if the fire is too big, it will make the inside of the steamed egg produce honeycomb.