Eggs are often eaten in our daily life of high-protein food, nutritious, inexpensive, no matter how to do are delicious, but there is a way to do, I believe that many people are fond of it, that is, egg custard, smooth and delicate texture, soft if the jelly in general, how to eat eat are not enough to eat, especially suitable for the children and the elderly. However, some people steamed out of the egg custard is black, how is it, is the egg bad?

This may be to consider a few reasons:

One is the container if the egg custard is metal, then the protein in the egg is likely to oxidize after encountering the metal, which will lead to steaming out of the egg custard black.

The second reason is the seasoning, if you put too much seasoning such as soy sauce, will also make the steamed egg custard is black.

Third, the eggs themselves are spoiled, or steamed for too long, can also lead to black egg soup phenomenon.

Before the cause is known, it is best not to eat this blackened egg custard. So how can you steam a tender, beautiful egg custard. Here's how I do it.

Here are the ingredients and tools to prepare: three eggs, 5 ml of vegetable oil, 2 grams of salt, 250 ml of warm water, a pair of chopsticks, a saucer, and a glass night for steaming cakes.

Detailed production process:

1, first of all, clean the eggs, because the eggs of the outer skin attached to the spoils and bacteria, to avoid the eggs flow into the bowl along with the egg when beating eggs; to prepare a heat-resistant ceramic bowl or a glass bowl, preferably with a large open mouth and the depth of the small, so that when the steam is evenly heated, but also easy to cook; the eggs into the bowl, and then into the salt, vegetable oil, with chopsticks Stir as hard as you can until the egg whites and yolks are evenly distributed.

2, the next step is very critical, the egg liquid into the warm water, must be warm water Oh (boil open temperature), the water is too hot, easy to cook the egg into the egg soup, the water is too cold, the steamed egg custard is not smooth enough, and the amount of water can not be too much or too little, too much and too little will affect the texture, the approximate ratio of 1:1.

3, into the warm water and then again with chopsticks to stir, let the salt, oil, egg whites, egg yolks, and so on, and so on. Salt, oil, egg whites and egg yolks are evenly distributed, and the next thousands of eggs are saved from overcrowding the narrow passageway, but go straight to the next stop, into the steamer.

4. Prepare a steamer by filling it with enough water to invite the pot with the egg mixture onto the steamer drawer.

5. Find a heat-resistant plate to invert over the egg mixture basin, or cover it with plastic wrap (use a toothpick to poke a few small holes in the wrap) to prevent water vapor from dripping and affecting the aesthetic appearance. Covering with a saucer or plate eliminates the need to worry about the safety of the plastic wrap, and it's breathable, too.

6, and then finally to the egg covered layer was, the lid of the pot, water boiling, medium-high heat steaming ten minutes. Be sure to watch the time Oh, otherwise steamed over the head, can be a lost cause, haha ....... Turn off the fire after smothering five minutes to open the lid, wow, flat as a mirror egg custard is presented in front of you.

7, if you like a bit of heavy taste, eat when sprinkled with tender green minced garlic cloves or chopped scallions, and then drizzled with a little sesame sesame oil and soy sauce, scooped a spoon into the mouth of the slow taste, tender and delicate texture is really reminiscent of people.

How about it? You've learned? With my method: do not have to strain the egg, you can also steam the smooth and delicate egg custard. If you have time to make your family a tender egg custard, I'm sure you'll be able to do it even better than I did!

The above is my personal opinion on "Steamed egg custard is black, is not the egg bad?"