Steamed egg custard is a very common food. I have had this dish for as long as I can remember. My mother made it for me when I was a child, and now I often make it for my children. Mainly because of its high nutritional value, there are no ingredients and residues in it. Relatively speaking, it tastes smooth. I remember when I was a child, I could only eat once a week because there were few eggs at home. It's really nice to recall the taste of my son. At that time, they were all authentic earth eggs with flavor. When the egg custard is steamed, it may be old, porous or undercooked. Actually, the reason is that you haven't got the hang of it. Let me share some of my experiences and skills with you.

The ratio of steamed egg custard: restaurant 1:2, home 1: 1.5.

Should I steam eggs with hot water or cold water? The answer is that the water temperature is about 45 degrees.

When is the best time to put salt in the steamed egg custard: the best time is to break the eggs before putting water, and adding salt is the most suitable. If only salt is put in the egg liquid, the egg liquid will be diluted quickly and the color will become darker. Add salt after water and the color will be better.

Tip 1: You need to use a colander or other tools to squeeze out the foam in the egg liquid. If this foam is not removed, the steamed egg soup will have bubbles.

Tip: When steaming eggs, never leave the stirred egg liquid for too long. It is best to mix and steam directly in a steamer. If it is left for too long, the egg liquid will sink, so even if you steam it, it will not be steamed, because the egg liquid has settled.

Why should steamed egg custard be covered with plastic wrap? Mainly because when the egg liquid is steamed in the pot, there will be a lot of water vapor and water droplets. If water drops fall into the egg liquid during steaming, the ratio of egg liquid to water will change, and uneven phenomenon will appear first. Sealed plastic wrap can have the effect of steaming in the air, just as some people say that steamed egg custard has a good effect in the microwave oven. This is the reason, because the microwave oven is heated from the middle, and there is no steam water, but the steamer is different. You don't add a layer of preservative.

When I was a child, I ate egg soup without any seasoning, that is, only salt. Now I basically put steamed fish with soy sauce or light soy sauce. This is mainly to make the custard more delicious, mainly depending on my personal taste. Generally, it only takes 6 minutes to steam the egg soup. Of course, this is not absolute. If the sealing effect of the steamer at home is good, it may take a shorter time, which is related to the amount of steaming, but it must be remembered that the egg custard does not have to be steamed.