If you want to make a tender and delicious egg custard, the ratio of egg liquid to water is very important. Only when the water is added to the egg is it delicious.

Egg liquid: warm water = 1:1.5, this is the best ratio, for example, 2 eggs plus 3 eggshells of warm water, you must remember.

As for how to clean the bowl of steamed eggs in one minute, that’s even simpler. Everyone has a wire brush at home, right?

Use that brush and you can wash it very clean in just one minute without using it.

Egg custard, also called steamed eggs, is a home-cooked dish made with eggs. It is delicate and tender and suitable for all ages. It is a delicious quick breakfast that is eaten in both north and south.

Because egg custard is rich in nutrients and easy to digest, it has become a must-have dish for mothers when adding complementary foods to their babies.

But if you don’t master the skills when steaming egg custard, the egg custard will often have many honeycomb-shaped holes, or it will not be cooked for a long time. How can you make an egg custard with a smooth surface and a fresh texture? Yingzi will tell you below.

Share the common methods of making steamed egg custard so that everyone can easily solve this problem.

————The process of making egg custard———— Ingredients required: 2 eggs, appropriate amount of salt, warm water, appropriate amount of light soy sauce, appropriate amount of sesame oil, appropriate amount of chopped green onion. Step 1: Beat 2 free-range eggs in a small bowl, no

For free-range eggs, you can use ordinary eggs. Add a little salt and stir with chopsticks. Add an appropriate amount of warm water. The amount of water is 1.5 times that of the egg liquid. Stir with chopsticks to mix evenly.

Add warm water to steam the eggs. After steaming, the texture will be tender and smooth, like tofu curd. Many people add cold water directly, so the texture will be dry and old.

Step 2: Filter the mixed egg liquid once. You can just use a filter to filter out bubbles and impurities.

Step 3: Make the egg liquid more delicate. After it is done, there will be no "honeycomb" and the taste will be delicate and smooth, beautiful and delicious.

Step 4: Filter the egg liquid and then pour it into a small bowl. Wrap the small bowl with plastic wrap to prevent water vapor from dripping into the egg liquid and ruining the taste (grandma used a small bowl to cover it, so there are no leaks.

Son).

Use a toothpick to poke a few breathable holes in the plastic wrap to prevent the temperature from being too high and stretching the plastic wrap.

Step 5: After the water in the pot boils, put the small bowl in the pot and steam it for 12 minutes. The egg custard will be steamed.

Step 6: Take it out immediately after steaming for enough time, otherwise the egg custard will be steamed.

Tear off the plastic wrap, add some light soy sauce and sesame oil to add flavor and freshness, and add a little vinegar to appetize and relieve greasiness. The tender and delicious egg custard is ready to eat. It has a delicate and tender texture, fresh and delicious taste, and no fishy taste.

taste.

Step 7: Steamed egg custard, the ratio of egg liquid and water is very important. Only when the water is added to the eggs is it delicious.

Egg liquid: warm water = 1:1.5, this is the best ratio, for example, 2 eggs plus 3 eggshells of warm water, you must remember.

Steamed eggs are very simple to make and taste very good. They sell for 20 yuan a serving in restaurants outside.

If you use free-range eggs, the price may be higher.

Tips (1) Do not add boiled water or hot boiled water, as small honeycombs will easily appear in the custard and the nutrition will be damaged.

(2) Avoid stirring the egg liquid vigorously. Excessive stirring will cause the egg liquid to foam and the egg liquid will not blend into one during steaming.

(3) Do not add condiments before steaming, as this will denature the protein.

(4) The steaming time should not be too long, control it to about ten minutes.

1. Crack the eggs one by one into a bowl.

2. Use chopsticks or a whisk to beat evenly.

3. Add 1.5 times the amount of egg liquid.

PS: You can use eggshells to make measuring cups, which is convenient and accurate, haha. 4. After adding water, continue to beat the egg liquid evenly. There will be bubbles in the egg liquid at this time and need to be filtered.

5. Apply plastic wrap on your wrist and prick a few holes with a toothpick to prevent excessive water vapor from entering.

6. Steam for about 8 minutes. The custard will be as smooth and tender as pudding!

Tips 1. The ratio of egg liquid to water is 1:1 or 1:1.5, the latter will taste more tender.

A very critical step here is to leave the eggshell behind after beating the eggs to make a "measuring cup".

2. The temperature of the water should be controlled at 30-40 degrees, and the water should be just warm.

3. After adding water, mix the egg liquid clockwise and mix well. There will be bubbles at this time. Filtering will make the egg custard more delicate.

4. Be sure to cover or apply plastic wrap. Many mothers are worried about using plastic wrap. Nowadays, the material of plastic wrap is generally very safe. Of course, you must choose one that can withstand high temperatures!

After applying it, remember to poke a few small holes with a toothpick for ventilation.