The ratio of eggs to water is very important when steaming egg custard. The egg liquid and water quantity of steamed egg custard should be well controlled, and 80 grams of water can be added to 1 egg. If the amount of water added is small, the taste of egg custard will become old. If too much water is added, the egg custard will be too thin, which will affect the taste. It is suggested that the egg custard be steamed in a microwave oven. Generally, it only needs to be steamed for 2 minutes on medium fire, and some chopped green onion can be sprinkled after cooking.
The prepared egg liquid can be filtered once or twice, and the steamed egg custard will taste more delicate. The heat of the steamed egg custard should not be too large, so as not to affect the texture of the egg custard. It is very important to beat the egg mixture evenly. If you don't beat it evenly, the custard will be yellow and white, and it will not sell well.
Skills of steaming egg soup
Egg custard is simple and nutritious, but sometimes it becomes "honeycomb" when it is steamed, and its taste is poor. In order to make the custard smooth, besides the ratio of water to eggs of 2 ︰/kloc-0 ︰, it is also very important to steam it with slow fire and choose kitchen utensils. The best choice is a stainless steel bowl with good thermal conductivity, which not only saves fire, but also makes it easier to master the heat and avoid too long time. If you don't have a stainless steel bowl at home, a thinner porcelain bowl will do. After the water is boiled, put it in a bowl filled with egg liquid and steam it for 10 minutes.
In addition, some people like to steam the egg liquid into small bowls according to the number of people, while others are used to steaming it in a big bowl. The two methods are actually similar. If containers made of the same material are used, the time required is almost the same. When steaming egg soup, it is best to add a cover to the bowl, so that the egg liquid can be heated evenly from top to bottom, which can avoid the situation that the surface is honeycomb and the bottom layer is not ripe.