Egg custard is an easy to learn and flavorful cuisine, especially at home with children must often make, I as a chef from the beginning, and a father of two children, at home and in the hotel will make this food, share my experience, I hope to help you!
First of all, I will introduce a few points of production: know the tricks of the trade with half the effort!(1): the proportion of water and eggs
I personally make the proportion of general points: 1 to 1 refers to an egg and a water, so that the production of the egg custard smooth texture, egg flavor!
1 to 2 refers to a portion of the egg, two portions of water , so that the production of the egg custard, Q Bouncing, put in the spoon will have a sense of trembling, delicate texture, egg flavor, light, melt in the mouth feeling!
If the proportion of water is more than twice as much as the egg, it is basically not easy to mold, even if the molding will be steamed out of water!
Water is less than 1 times the weight of the egg, there will be egg custard old, poor taste, basically no difference with steamed eggs!
(2): the length of the steaming time
steaming egg custard attention and your operating method is directly related to the methods: online there will be a variety of practices, such as: sealing the plastic wrap, or do not seal the plastic wrap, steaming time are different!
Alternatively there are ways to: seal the plastic wrap steaming, to insert a few holes, steaming time are not the same, because the egg in the heat conduction of the difference!
Either way, the main role is to keep the egg is not easy to steam old or fire blistering!
So the time of steaming must be controlled when making, below I will introduce a method of my own, more simple and easy to learn!
(3): the handling of the egg mixture
Above the steps you have paid attention to, there are two key factors : the egg mixture should be thoroughly beaten, and the water melted into a single body to be able to do, a lot of people do not make a good production also in this reason!
Solution: Use chopsticks or a whisk to thoroughly melt the egg and water together!
Egg liquid needs to be filtered: Many people may steam out the surface of the egg custard will have, white protein particles, which is the egg white liquid is not broken, but also affect the taste!
Solution: use a fine leakage filter egg liquid, in the steam tray can be solved!
The above shared the production points, in fact, see try to simple, to do a good job need to be careful a little bit before you can, the following I share my production methods, and others are not the same Oh!
Prepared ingredients: 3 eggs, 400 grams of water, green onions, 10 grams of soy sauce, salt 2 grams
Methods of production:
One: 3 eggs basically in the 200 grams of points, can be adjusted according to the size of the eggs can be, broken into a bowl,
All the eggs can be used in a variety of ways. Break into a bowl, add 2 grams of salt and mix well with chopsticks!
Two: Add about 400 grams of water, mix well again, be sure to let the water and the egg mixture thoroughly into one, and then filtered with a fine funnel, put into the steaming tray, if there is foam, you can use chopsticks to clean up the foam on the surface of the egg mixture!
Three: Steamer add water to boil, put into the pot, see the pot surface bubbling hot air to start, 3 minutes or so, lift the lid once, wait two minutes to open once, and finally in the steam for about 3 minutes, open the lid to check the egg custard, molding can be out of the pot!
Four: Take out the egg custard, pour in sesame oil or scallion oil, I like to put their own boiled scallion oil, and then put into the steamed fish soy sauce, sprinkled with green onions can be eaten! A few black sesame seeds would be nice!
Making details tips:
(1): want to eat the texture of the smooth egg custard ratio: one egg and two parts of the water, this taste the best, melt in the mouth!
(2): this method of steaming eggs is the most insurance, not easy to be old, the general steaming egg custard time in 8 to 10 minutes or so, the last recommended interval lifting the lid of the pot to moderately shorten the time, this time the most easy to be old!
(3): Steaming eggs is not recommended to use high-fire steaming, the egg is easy to bubble, affecting the beauty, the best fire!
(4): Steaming is best to let stand for a few minutes to let the surface of the egg liquid blistering eliminated, do out the effect of a beautiful, will not appear the phenomenon of the pit!
(5): put the oil and steamed fish in order to pay attention to, first put the oil and then put the steamed fish soy sauce, beautiful and uniform will not make the surface of the egg quickly absorbed, the flavor is uniform!
Last Conclusion: Steam egg custard, pay attention to the eggs should be first put salt together thoroughly broken, and then add the water ratio of the best one egg and two parts of the water, the egg should be filtered once again, let it sit for a while to defoam, medium heat steaming, and in the middle of the many times open the lid of the pot until steaming!