Steam the stewed eggs for 10 minutes after the water boils.

The time for steaming eggs should not be too long, try to control it within 10 minutes, because the eggs steamed in this way are tender and delicious, and they are safe to eat while also ensuring the taste of the eggs.

It is best not to use cold water or boiling water when steaming eggs, but warm boiling water, because steaming eggs in warm water will make the surface of the egg liquid smooth and the taste will be more delicious. The taste of steamed eggs also has a certain relationship with the amount of water added. If too much water is added, the egg liquid will be too thin or the egg liquid will be cooked out of shape, while if too little water is added, the egg liquid will not be smooth and tender enough.

When steaming eggs, be sure to use a spoon or other tools to skim off the foam inside the eggs, otherwise honeycombs will easily appear after steaming. To steam eggs, you usually wait for the water to boil before putting the egg liquid on it and steaming it. Generally, it can be steamed over medium heat.

Notes

1. Avoid adding raw water and hot boiled water: Add raw water because there is air in the tap water. After the water is boiled, the air will be discharged and small honeycombs will appear in the custard. Affects the quality of custard and lacks tenderness. It is also not advisable to use hot boiling water, otherwise the boiled water will scald the egg liquid first and then steam it, which will damage the nutrition and even make it impossible to steam the egg custard. It is best to steam the egg custard with cold boiling water, which will make the surface of the egg custard smooth, soft and tender as brains, and taste delicious.

2. Avoid stirring the egg liquid vigorously: Stirring the egg liquid vigorously or stirring it for a long time before steaming will cause the egg liquid to foam. After stirring and dissolving, the egg liquid will not dissolve into one body during steaming. It is best to beat the egg liquid, add cold boiled water and then beat it lightly to mix.

3. Avoid adding condiments before steaming: If condiments are added to the custard before steaming, the protein will be denatured, the nutrition will be damaged, and the steamed custard will not be fresh and tender. The seasoning method should be to cut the egg custard several times with a knife after steaming, and add a little cooked soy sauce or salt water, chopped green onion, sesame oil, etc., so that the egg custard is delicious and tender.