Egg custard should put three parts of water, that is, the ratio of egg liquid to water is 1:3, and steam for about 15 minutes.

To do the egg soup should be added to the egg liquid 3 times the amount of cold white water, medium heat steaming for 15 minutes, need to pay attention to is that must not use high heat, high fire steaming egg soup will appear around the circle solidified, and the middle of the phenomenon is not cooked, but also easy to get up the honeycomb. Do not add raw water and hot water. Add raw water due to tap water has air, water is boiling, air out, egg custard will appear small honeycomb, affecting the quality of egg custard, lack of tenderness, nutrients will also be damaged.

It is best to steam the egg custard with cool boiled water, which will save the nutrients from being lost, and also make the surface of the egg custard smooth, soft and tender like a brain, and the taste is delicious. Steaming egg custard also can not be too long, the steam is not suitable for too much. Because the egg is rich in protein, heated to about 85 ℃, it will gradually solidify into a block, steaming time is too long, it will make the egg custard hard, protein damage. Too much steam will make the egg custard appear honeycomb and reduce the fresh flavor.

Expanded Information:

Egg custard is a homemade dish made with eggs that is delicate and smooth. Eggs are rich in protein, fat, vitamins and iron, calcium, potassium and other minerals needed by the human body, protein for high-quality protein, liver tissue damage has a repair effect; with brain-healthy and intelligent, protect the liver, prevention and control of atherosclerosis, prevention of cancer, delay aging, beauty and skin care effects.

Before steaming, stirring or long time stirring the egg will make the egg foam, stirring dissolved after steaming the egg will not dissolve into one. It is best to beat the egg, add cool water and then lightly beat and stir. Egg custard if you add seasoning before steaming, will make the protein denaturation, nutritional damage, steamed egg custard is not tender. Seasoning method should be, steamed with a knife after the egg custard cut a few cuts, add a little cooked soy sauce or brine and chopped green onions, sesame oil, etc..

This egg custard is flavorful and tender, and the nutrition is not damaged. Because the egg is rich in protein, heated to about 85 ℃, it will gradually solidify into a block, steaming time is too long, it will make the egg custard hard, protein damage. Too much steam will make the egg custard appear honeycomb, the fresh flavor is reduced. Steaming egg custard is best used to deflate the method is good, that is, when steaming egg custard pot lid do not cover tightly, leaving a little space, while steaming run gas. Or use a plate buckle. Steam egg time to cook and tender when the pot is appropriate.

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