3-4 minutes. But don't steam at high temperature all the time, steam on high fire for 2 minutes, and then steam at 80 degrees 1 minute. Don't cover the lid too tightly when steaming, don't steam the custard for too long, and don't put the seasoning on the spot. The venting method can prevent the egg custard from appearing small holes. Egg liquid can't be stirred. Intense stirring or long-term stirring will make the egg liquid foam, and the egg liquid will not dissolve into one when steaming. Don't add raw water and hot water. Because there is air in tap water, the air will be discharged after the water is boiled, and the custard will have small beehives, which will affect the quality of the custard, lack tenderness and destroy nutrients. It is not advisable to use hot boiled water, otherwise the boiled water will heat the egg liquid before steaming, which will destroy the nutrition and even steam the egg custard. It is best to steam the custard with cold boiled water, which will avoid the loss of nutrition and make the custard smooth, tender and delicious.
Egg custard is a home-cooked dish made of eggs, which is delicate and smooth. Eggs are rich in protein, fat, vitamins and minerals needed by human body, such as iron, calcium and potassium. Protein is a kind of high-quality protein, which can repair liver tissue damage. Has the effects of strengthening brain, improving intelligence, protecting liver, preventing and treating arteriosclerosis, delaying aging and caring skin. An egg contains as much calories as half an apple or half a glass of milk, but it also contains 8% phosphorus, 4% zinc, 4% iron, 12.6% protein, 6% vitamin D, 3% vitamin E, 6% vitamin A, 2% vitamin B and 5% vitamin. These nutrients are essential to the human body, and they play an extremely important role, such as repairing human tissues, forming new tissues, consuming energy and participating in complex metabolic processes.