Steaming egg custard should be done with lukewarm water, i.e., water that is about 45 degrees Celsius, to the extent that your hand will feel warm when you put it in, but will not feel hot. Steaming with lukewarm water is the only way to steam a tender and delicious bowl of egg custard.

Steaming egg custard with hot water, the water temperature is higher, in the process of mixing the egg and water, will make the egg liquid into the egg flower, so that the egg liquid is not waiting for the steamer, has been irregular solidified;

Steaming egg custard with cool water, need to be steamed for a longer period of time, if you do not pinch the degree of steaming, it is easy to oversteam, resulting in the steaming out of the bowl of honeycomb egg custard, the texture will be The taste will also be older.