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How to make steamed egg custard tastier? Master these cooking tips

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The protein in eggs coagulates at 60°C to 70°C. When steaming, if the heat is high and the steam is fierce, the temperature of the outer layer of the egg mixture will rise rapidly, causing too great a temperature difference between inside and outside. When the inner egg mixture coagulates, the outer layer dehydrates into a honeycomb pattern. Therefore, to make good steamed egg custard, you need to master three points: 1. Temperature: stir the egg mixture with warm water, and steam over medium heat after the water comes to a boil. 2. Time: steam for another 8 minutes after the water comes to a boil. 3. Ratio: the ratio of egg mixture to cold water is 1:2. The water must come to a boil first, then place the egg mixture on the steaming rack, and then turn

The protein in eggs coagulates at 60°C to 70°C. When steaming, if the heat is high and the steam is fierce, the temperature of the outer layer of the egg mixture will rise rapidly, causing too great a temperature difference between inside and outside. When the inner egg mixture coagulates, the outer layer dehydrates into a honeycomb pattern. Therefore, to make good steamed egg custard, you need to master three points:

1. Temperature: stir the egg mixture with warm water, and steam over medium heat after the water comes to a boil.

2. Time: steam for another 8 minutes after the water comes to a boil.

3. Ratio: the ratio of egg mixture to cold water is 1:2.

The water must come to a boil first, then place the egg mixture on the steaming rack, then turn to low heat. The pot lid must be left slightly open; do not cover it tightly. This way, the steamed egg custard will definitely have no honeycomb holes, and the texture will not be tough. (The cold water used for steaming egg custard can be replaced with chicken broth or milk broth)

After about 10 to 15 minutes, the steamed egg custard should be just about ready. Sprinkle on some chopped scallions (according to personal preference, you can also add minced meat sauce and the like), drizzle on a few drops of seasoned soy sauce for seafood, and it is ready to enjoy!

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