How can steamed egg custard make it better?
The protein in the egg solidifies at 60 ℃ to 70 ℃. When steaming, the temperature of the outer layer of the egg will rise rapidly, resulting in a great temperature difference between the inside and outside of the egg. When the egg solidifies, the outer layer is dehydrated into a honeycomb. Therefore, it is necessary to master three points to be a good steamed egg custard:
1. Temperature: stir the eggs in warm water and steam over medium heat after boiling.
two。 Time: steam for 8 minutes after boiling.
3. Ratio: the ratio of egg juice to cold water is 1:2.
The water must be boiled, then put the egg on the steam compartment, and then turn on the low heat, the pot lid must leave a seam, do not cover tightly. Egg Custard steamed out in this way will never have honeycomb eyes and taste will not be old. (the cold water used for steaming steamed egg custard can be replaced with chicken soup or milk soup)
In about 10 or 15 minutes, steamed egg custard should be almost ready. Sprinkle some chopped onions (according to your personal preference, you can also add meat, etc.), drop a few drops of steamed fish soy sauce to enjoy!
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