In fact, there is not much difference between steamed egg custard with salt and without salt. The main reason is that after breaking up, the density of eggs is higher than that of water, and precipitation will occur. After adding a little salt before steaming, the density of water and egg liquid is equivalent, and the egg liquid is not easy to sink. At the same time, salt can also provide salty taste, enhance the umami taste of eggs and promote the coagulation of proteins. Therefore, warm and light salt water will be added to the steamed egg soup to facilitate the solidification of the egg liquid.
2 Steamed eggs should be salted first or later.
If you put salt in the steamed eggs after finishing, it is not conducive to the dissolution of salt and the uniformity of salty taste. I suggest you beat the eggs into a bowl, break them up with an egg beater, and then add a little salt and mix well. At this time, the egg liquid will be thinner and yellower than before, so that the salty taste of salt can be fully dissolved and evenly distributed in the egg liquid, and it can also promote the formation of custard. Therefore, put salt before steaming eggs.
3 how much salt should be put in the steamed egg custard, which is about 1 g.
For example, an egg liquid containing three eggs and 200ml water needs about 1- 1.5g of edible salt. It is recommended to put a little less salt first, not too salty, and the egg liquid can't be swallowed. If the steamed egg soup tastes weak, it can also be seasoned with salty condiments such as soy sauce and chicken essence.
4 steamed egg custard forgot to put salt. How to do it depends.
1. If the egg liquid has not been put into the steamer, just put a little salt in the egg liquid and stir it evenly.
2. If the custard has been steamed, put some soy sauce, soy sauce, Chili sauce and so on when the custard is steamed. Put it on the noodles to taste, or stir-fry bacon foam and pickles to taste, or eat it directly with other heavy-flavored dishes, but it has the effect of relieving boredom.