When steaming egg custard, don't just add water to steam, remember 3 tips to ensure that it is tender and free of pores

Steamed egg custard is relatively simple for some people, but there are also many people who encounter various situations when steaming egg custard, either the eggs are not steamed and tender, or the egg custard is not shaped, or even honeycomb-shaped. In fact, steaming egg custard is very simple, if you want to steam eggs as tender as pudding, and the surface is very flat, you need to remember some tips.

Today I will share with you my method of steaming egg custard, remember that when steaming egg custard, don't just add water to steam, learn these skills, the eggs are more tender and smooth, and there are no pores.

First of all, we prepare 2 fresh hen eggs, if it is a native egg, it is even better, the texture and taste will be very good. Crack the eggs into a bowl, add a pinch of salt and quickly spread them with chopsticks or a whisk. The water for mixing the egg mixture should be boiled in lukewarm water or cool. Because the air in the cold water will be expelled when it boils, so that the egg custard is full of pores. The temperature of the warm water should be a little lower, but not too high, and it will directly turn the hard-boiled eggs into egg drops.

At this time, we can observe the height of the egg liquid in the bowl, we only need to add the same height of water as the egg liquid, about 160ml for two eggs. After adding water, continue to spread well so that the egg mixture and water can be fully mixed, so that the steamed egg liquid is tender. As for whether to use cold water, warm water or hot water, Xiaobian thinks that the problem is not big, you can choose according to your own habits, and master the ratio of egg liquid and water is 1:1~1.5. Use a spoon to skim off the foam and bubbles on the surface, and friends who have a mesh sieve can use the mesh sieve again, and the taste will be more delicate.

Next, after we boil the water in the steamer, then put the egg mixture in, add a plate to the egg mixture (leave a little air hole, don't cover too tightly), cover the pot and steam it over medium heat for 10~12 minutes. Cover the dish with the egg mixture, which can not only prevent water droplets from dripping into the surface of the lid, but also allow the egg liquid to heat more evenly. If you want to add some minced meat to the eggs, you should add it in about 8 minutes, at this time the egg custard has basically formed and will not fall, at this time pour the scrambled minced meat on the eggs, and then cover and steam for two or three minutes to OK.

Some people think that egg custard is simple, just put water to steam, steamed egg custard either has a bad taste, or there is no appearance, which shows that the simpler things are often not easy to do, but also need skills, today I will share my skills of steaming egg custard, to ensure that the surface of your steamed egg custard is delicate and smooth, and the taste is smooth and tender. When steaming egg custard, remember not to add water directly, many people do it wrong, no wonder the steamed egg custard is not smooth and tender and honeycomb-shaped.