So how can you make the best egg custard? The perfect egg custard, it looks smooth as a mirror, not a small honeycomb inside, eat soft like pudding, made this egg custard, it is considered to be done successfully, and not the egg liquid to steam so simple.

Sharing experience, steaming egg custard, most avoid adding water to direct steam! Keep in mind 4 tricks, egg soup smooth and tender delicious. I'll tell you about the 4 tips for steaming egg custard, learn these, the novice can easily handle, so that the family can eat well.

Tip 1: the egg mixture should be stirred evenly

First of all, to find a larger bowl, if the bowl is too small, stirring the egg mixture may be a little less daring to vigorously, the amplitude of the action of the small, the egg mixture is not uniform, so use a large bowl is better, mixing time, you can use three chopsticks, or with a manual whisk mixing, stirring time at least one minute, and not intermittent stirring, so that the whisking time is not too short, and the whisking time is not too short, but it is not too long. The time of mixing should be at least one minute, and should not be intermittent mixing, so that the egg custard will be fine and will not appear white egg white after beating sufficiently.

This step for the novice is often not very careful, mixing always hastily, the result is a good egg custard is very ugly, the taste is also very bad.

Tip 2: add warm water to the egg mixture

Although cool water, warm water can be made into egg custard, but want to make the best taste of egg custard, with warm water is more appropriate to make the texture is particularly tender, the temperature of the water in the 30 degrees to 40 degrees on the right, the temperature is just good, will not be the egg liquid into the egg flower. There is also the proportion of water is also very important, if the water is too little, steamed out of the egg custard will be old, hard, especially difficult to eat, it is recommended that the ratio of egg liquid and water 1:1.2, that is, the water is a little bit more than the egg liquid out of the good, the amount of water must not be less than the amount of egg liquid, this point should be borne in mind.

If it is a novice to do the egg custard, it is recommended to measure, so that it is not easy to put less water, then wait for skilled, direct visual inspection is good.

Tip 3: the bubble on the surface of the egg should be removed

Many people find themselves doing the egg custard why is not smooth enough, there are a lot of small holes, poor appearance, poor taste, in fact, the reason is that I forgot to remove the bubble. After the egg and water are fully stirred and mixed, there will be very many bubbles on the surface, the more fully stirred, the more bubbles, then we have to find a way to get rid of the bubbles, you can use a spoon to skim the bubbles, you can also slowly pour into the mesh sieve to filter it.

I think the mesh sieve is not good for cleaning, so I often use a spoon to skim the air bubbles, and then slowly pour the egg mixture into another steaming bowl, and finally some of the remaining solids are poured out, so that you can do, and do out of the egg custard every mouthful of fine, especially delicious.

Tip 4: Steam the egg custard to cover the plate or plastic wrap

Want to make the egg custard out of the smooth as a mirror, you need to give the steam bowl above the plate or plastic wrap, do so to prevent the pot cover above the water droplets dripping down to the surface of the egg custard, if there is no cover, the droplets into the egg custard, the surface will be pitted, will not be so flat, so you need to do more of this step.

I generally give the egg custard on a plate to cover, do out of the egg custard especially perfect, many people say that the plastic wrap can not be steamed, I do not know if it is true, so regardless of whether it is true or false, with the plate the most peace of mind the best.

Understand the above 4 tricks? Keeping these points in mind, every time you make a good egg custard will be perfect, and the child will love it more.

In addition, some people are more confused about steaming egg custard in the end cold water on the pot to steam, or hot water on the pot to steam? For this problem, I have experimented and found that cold water and hot water can be, for convenience, I am generally cold water on the pot steam, high heat until the steamer steam, adjust the heat and then steam for ten minutes, time to turn off the fire simmer for two minutes, so that the egg custard is ready.