Steamed egg custard is a common Han Chinese specialty in the north of China. The finished product is creamy in color, fluffy and tender, fragrant and smooth, and can be eaten by anyone of any age, from the elderly to children. My family almost every day to the child steamed egg soup, get up in the morning on the pot steam, and so wash, breakfast is ok, and with milk bread, nutrition and delicious.

Steaming egg soup seems simple, but many people steamed out of the egg soup is either too old, or is not shaped, or there are air holes in the poor appearance, so people have no appetite. Want to make the perfect egg custard, you must know the egg liquid solidification molding of some scientific principles, as well as mastering some tips for steaming eggs. Here, let's take a look at the correct way to make egg custard.

Required ingredients: 2 eggs, moderate amount of warm water, a little cooking oil, salt and soy sauce.

Making Methods:

Step 1: Crack the eggs into a bowl and beat with salt. Salt not only adds flavor, but the sodium ions contained in it help the egg mixture to set quickly and fully. If you don't add salt, you may end up with eggs that are cooked but still in a liquid state.

Step 2: Add 1.5-2 times the amount of warm water (the golden ratio is 1.5 times) to the egg mixture, and mix well to fully incorporate the egg mixture and water. If you use cool water, because there is air in the water, when you expel the air after boiling, the egg custard will be in a honeycomb shape, while if you use hot water, the egg mixture will be scalded and you will not be able to steam the egg custard anymore.

Step 3: Pour the egg mixture into a shallow bowl, and then use a spoon to knock the foam off the surface (to prevent honeycombing). Because a shallow container allows the egg mixture to be heated evenly, you won't have the problem of it getting old around the perimeter and not solidifying in the center.

Step 4: Take the steamer to boil the water, and then put in the egg mixture, give the top of the egg mixture covered with a butterfly or plastic wrap, to prevent water vapor dripping down into the egg mixture, affecting the solidification effect of the egg mixture, but also the emergence of the honeycomb, which affects the appearance of the sale.

Step 5: Cover the pot and steam over medium-low heat for 7-8 minutes, then turn off the heat and simmer for 1-2 minutes. Remove the egg custard, add 1 tsp of soy sauce, drizzle in a few drops of sesame oil, and sprinkle some chopped scallions on top, and a delicious bowl of egg custard is ready to be steamed, come and enjoy!

Technical summary: 1, steamed egg custard must add salt, because adding salt can accelerate the solidification of the egg liquid, so you can steam the perfect egg custard; 2, add water can only be used with lukewarm water, the golden ratio is 1:1.5; 3, the steaming time must be controlled, generally 7-8 minutes, not more and not less.