Egg custard must make the eggs tender, too much water and too long cooking time will make the taste of egg custard not particularly delicious, which may make him too much water and make his eggs unable to fully integrate, and there will be some new flavors. If it is too much, it will be harder to eat. Therefore, when making egg custard, we must grasp these two points well. When the egg custard is cooked, a proportion of water and eggs must be shaped. If the proportion of eggs is not shaped, it will also affect the taste. You can choose that when you eat egg custard, the ratio of water to eggs is two to one. This ratio makes its taste richer and better. In the process of steaming the egg custard, try to steam it within ten minutes, and eight to ten minutes is the best, because the egg custard cooked after this is tender and tastes better. After making it, it is to adjust the position. You can put some vinegar, sesame oil and soy sauce in the position adjustment. First of all, eating too much soy sauce is not good for your health. Secondly, soy sauce will also affect the taste, so we must pay attention to such problems at this time. Finally, after all the condiments are put away, make a cut. Don't stir it too much, because it will also affect the taste. Just try to separate it with a spoon.