Steaming the egg custard in the pressure cooker usually lasts for 8- 10 minutes, because the eggs of the egg custard are scattered and the eggs are steamed into pieces by the steam generated by high temperature. If the steaming time is too long, too much steam is easy to turn into water, and too short steam is not easy to condense.

Egg custard is a home-cooked dish made of eggs, which is delicate and smooth. Eggs are rich in protein, fat, vitamins, iron, calcium, potassium and other minerals needed by human body. Egg custard is simple and nutritious, but sometimes it becomes a "honeycomb" when steamed. In order to make the custard smooth, besides the water-egg ratio of 2_ 1, it is also important to steam it with low fire and choose kitchen utensils.