Usually ten to fifteen minutes

In fact, the easiest way is to place a small plate on the steamed egg custard bowl, which is larger than the mouth of the bowl. No need to apply oil, it doesn’t matter how much water you use (just about the same as before, or you can adjust it according to your own taste), raw water or cold boiled water is fine, and it won’t matter if the steaming time is longer (or you can adjust it according to your own taste), it’s guaranteed to be delicious It's tender and smooth, with no honeycomb holes, and it's especially delicious. If you don't believe me, give it a try.

If you add a little sugar, it will taste like ice cream when it is completely cool. One thing to note is that the salt should be added before putting it into the pot. Do not add it when you first beat the egg liquid, otherwise it will destroy the egg colloid and make the final custard thick and hard.