The practice of steaming egg custard is very simple, just add some water to steam it. But it is simple to say that there are not many people who can really steam eggs. A good custard should be smooth and tender, and there is no beehive, but many people steamed custard tastes very old, and there are many beehives, which are not delicate. How can we steam out the smooth and tender egg custard without honeycomb?

Among them, the ratio of eggs to water, what water to add, and the temperature, etc., are all very key points, which determine the state of the final egg custard. Next, I'll tell you all the points that need to be paid attention to in steaming eggs, so as to ensure that everyone can steam a smooth and tender egg custard without honeycomb, which is particularly delicious. Let's have a look. How to steam egg custard to be smooth and tender without beehive? I'll tell you all the main points. It's simple and practical.

1, what water should I add?

As we all know, when steaming egg custard, you need to add a proper amount of water to the egg liquid. Should this water be cold water or hot water? Neither. The best way is to use warm water. First of all, you must not use hot water, because if you use hot water, you will directly burn the eggs into eggs. It is also best not to use cold water. Eggs steamed with raw water will produce many honeycombs.

2. The ratio of eggs to water

The amount of water added determines the smoothness of the egg custard. In principle, the more water added, the smoother the egg custard will be. However, you can't add too much water. It has a degree. If it exceeds this degree, it will be counterproductive. If you add too much water, the eggs will taste watery, very leaky and not delicious. Generally, the ratio of eggs to water is between 1:0.5- 1:2, that is, the amount of water is between half and twice that of egg liquid. If it is too little, the eggs are not smooth enough, and if it is too much, it will not be delicious.

Step 3: Filter

After the egg liquid and water are mixed and stirred evenly, there will be many bubbles on the surface. We should filter it 1-2 times to remove the bubbles on the surface. If the filtration is not clean, we will continue to skim it with a spoon. The steamed egg custard will be more delicate.

4. Cover the lid

When steaming, be sure to cover the eggs with a lid or plastic wrap to prevent water vapor from dripping. If you use plastic wrap, you should also put some holes in it to facilitate the exhaust.

5. Temperature

Steamed egg custard must be boiled in water, and then steamed for not too long. Steamed on low heat for 10- 15 minutes, and then cooked, it can be served. Steamed eggs should be steamed with low fire, because if the fire is too big, it will make the steamed eggs honeycomb inside.