The main ingredient of egg custard is eggs. There are many ways to make egg custard, but some production steps will directly affect the taste of egg custard. Therefore, if you want to make delicious egg custard, you must also pay attention to some skills.
In fact, when making egg custard, if you want to make the egg custard smooth and tender, you can start with the production steps and the addition of ingredients.
So how to make egg custard smooth and tender?
Learn more.
1. Tips: Beat the eggs gently but slowly. Beat the eggs into a bowl and beat lightly with chopsticks until 1 cm high bubbles appear on the egg liquid.
If stirred vigorously, the egg liquid will produce a lot of foam, and the water and egg custard will easily separate after steaming.
How to use water for steamed egg custard is very important.
When beating eggs, slowly add warm water while stirring.
This is because the custard steamed in cold water is relatively hard; while boiling water will boil the egg liquid and even cause egg blossoms to appear, which will damage the nutrition.
Also pay attention to the amount of water added: Generally, the ratio of eggs to water is 1:2 or 1:3. If you like it to be tender, add more water, and if you like it to be older, add less water.
2. Beat the egg liquid until the egg white and egg yolk are evenly mixed together without large lumps.
Add cold boiled water (do not add boiled water directly), mix well while adding, then add salt and mix thoroughly.
Use a strainer to filter out the air bubbles, or use a kitchen towel to absorb the air bubbles on the surface of the egg liquid to ensure that the surface of the liquid is smooth and flat, so that the resulting egg custard will not have unsightly honeycombs.
Cover with a layer of plastic wrap, place in a steamer, heat over high heat, when the water in the steamer boils, turn to low heat and steam for about 10 minutes.
After taking it out of the pan, drizzle a little sesame oil along the edge of the bowl.
3. When steaming eggs, be sure to wait until the water in the steamer boils before placing them in the steaming bowl. Do not steam them in cold water.
It is best to use medium or slow heat when steaming egg custard, usually about 8 minutes after boiling.
In addition, when steaming custard, cover the bowl so that the egg liquid can be heated evenly from top to bottom.
This can avoid the situation where the surface is honeycombed but the bottom layer is not yet cooked.
Seasonings such as soy sauce, salt and chopped green onion should be added after steaming. If seasonings are added before steaming, it will easily denature the protein and the steamed custard will not be fresh.