Steamed egg custard is always undercooked, why is it still soup and water after steaming for half an

Looking at the subject's picture, it seems that it is not the reason why too much water is added to the egg, but that the water and the egg are layered, which means that the egg liquid and the water are not fused together at all. And there are also egg yolks that are not completely stirred on the surface. The egg liquid floats on the surface of the water, and no matter how long it is steamed, it will be watery underneath.

Put the egg custard into the steamer and steam for half an hour, pay attention to open the lid from time to time to take a look, turn off the heat after steaming, can not keep steaming, and finally put the chopped green onion and serve.

<> may be that there is too much water and not enough time to steam. Steamed egg custard.

It is a home-cooked dish that many people like very much, and it is suitable for almost everyone from old to young, but it is not a simple matter to steam eggs to a smooth and tender taste, and the following is a brief introduction to the practice of steaming egg custard: after steaming for 7-8 minutes, you will find that the eggs have solidified, and you can use chopsticks to try whether it is steamed or not. According to personal taste, you can prepare a little chopped chives, sesame oil and light soy sauce before cooking, and pour it into the steamed egg custard after cooking.

Try it this way. Egg custard is a very tender, aesthetically pleasing home-cooked dish, which is loved by everyone, especially fresh eggs, which are rich in protein and 8 kinds of amino acids required by the human body.

High in calories, comprehensive in nutrition, and able to clear away heat and detoxify.

It can also have the effect of beauty and skin care, which is conducive to delaying human aging.

However, eggs also contain higher cholesterol.

Therefore, many people are reluctant to eat egg yolks, especially some middle-aged and elderly people, in fact, if the physical examination is not too high cholesterol, there is no need to do this, because the egg yolk is warm and turbid, tastes good, and is rich in vitamin A

and vitamin D, which can play a role in moisturizing yin and dryness. It is very necessary to keep eating an egg a day for the human body's nutritional supplement. Although making egg custard is simple, I have had countless failures before, of course, I am constantly summarizing and improving, and the children at home love to eat it and often make this dish, so now I have more experience.

It may be that when steaming eggs, there are fewer eggs and more water, which will also cause them to not be steamed. And don't stir the eggs for too long when steaming, especially when the water is boiling before putting them in to steam.

Maybe it's because you're putting too much water in it. Or the eggs were not stirred well. It's faster to add some salt to the chicken broth.

First of all, the ratio of eggs to water must not be grasped well, and too much water should not be put in it; Secondly, warm water must be used, and the egg liquid and water must be stirred evenly, so that the steamed egg custard will not be soup and water.

If the steamed egg custard is still soup for half an hour, it is estimated that it is not undercooked, but when beating the egg liquid, more water is added than the egg liquid, so that it can not be solidified, it is recommended to add a little less water, and seal the plastic wrap, prick a few holes on it, and the steamed eggs will be more smooth and tender.

It's because you don't put a lot of eggs in the water, so you can make the egg custard soup watery.

This is because you don't add warm water to the egg mixture, if you add cold water, it will definitely not be steamed, add the right amount of warm water after the egg is opened, so that it can be steamed.

It must be that there is too much water, and the steamed egg custard is proportional, not just a few eggs and some water can be steamed.

It's because there is too much water in the eggs, so the water is still scalded after steaming for half an hour, and the water should be put in moderation.

It's because you pour too much water when steaming the egg custard, so it doesn't get cooked for half an hour or soup water.

It's because you're putting too much water, so you have to reduce the amount of water so that it can be steamed.

Add too much water to the egg custard. That's why this happens. Add less water later.

This is because too much water is poured into the eggs while steaming, which is why this happens.

It's because you put a lot of water and the proportion is not very good, so there is such a phenomenon.

Because there is no breathability, you need to prick a few small holes in the plastic wrap. It will steam perfectly.

The amount of water to be put in steamed egg custard is determined according to the amount of eggs, generally the ratio of eggs to water is 1:2, and then only need to be steamed for about 10 minutes.

Steamed egg custard is a kind of home-cooked dish from the north, its raw materials can be eggs, cooked lard, dried shrimp, etc., after being made, the color is milky yellow, soft and tender, fragrant and smooth, suitable for all ages.

Nutritional value of eggs.

1. Eggs contain almost all the nutrients necessary for the human body, such as protein, fat, vitelline, lecithin, vitamins, iron, calcium, and potassium, which are called "ideal nutrient banks".

2. The nutrients contained in eggs are second only to breast milk for people. An egg contains as many calories as half an apple or half a cup of milk, but it also contains 8% phosphorus, 4% zinc, 4% iron, % protein, 6% vitamin D, 3% vitamin E, 6% vitamin A, 2% vitamin B, 5% vitamin B and vitamin B6.

Add water Egg to water ratio 1: Cool boiled water instead of raw water Stir it key Stir After the egg liquid bubbles It is full of foam Causing the steamed egg custard to become slumpy Tips for steaming eggs Cover with plastic wrap Light soy sauce and sesame oil Add chives and coriander according to your taste.

In half, more - Earn the same soft as the tofu brain, and steam for three to five minutes.

Custard recipe.

The protein in the egg will coagulate at 60 to 70 degrees Celsius, and if the fire is strong when steaming, the temperature of the outer layer of the egg liquid will rise rapidly, resulting in too much temperature difference between the inside and outside, and when the egg liquid inside solidifies, the outer layer is dehydrated into a honeycomb shape. Therefore, there are three points to master to make a good egg custard:

1.Temperature: Stir the egg mixture with warm water and steam over medium heat after boiling.

2.Time After boiling, steam for another 8 minutes.

3.The ratio of egg wash to water is 1:2.

The water used for steaming egg custard can be replaced with chicken broth or milk broth).

After the water must be boiled, then put the egg mixture on the steaming compartment, and then turn on the low heat, and the lid must be seamed, not tightly covered. The steamed egg custard will never have honeycomb eyes, and the taste will not be old. About 10 to 15 minutes, the custard should be about the same.

Sprinkle some chopped green onions (depending on your preference, you can also add meat and the like), drip a few drops of steamed fish soy sauce and enjoy!

How to make a microwave oven.

Step 1: Take a utensil that can be put in the microwave oven, and there must be a hole for gas outlet on the lid;

Step 2: Knock two eggs into the utensils used;

Step 3: Put salt (according to personal taste), put some monosodium glutamate, add water to test (slightly more water);

Step 4: Use tachysperm or a tool used to mix eggs, so that the water and eggs are fully blended together;

Step 5: Put it in the micro oven for three minutes, take it out and put in the sesame oil when it is cooked, and you can eat!

If you are afraid that you will not master it well, I will teach you a little trick, cover the bowl with plastic wrap, prick a few small eyes with chopsticks, and then steam, it will generally not get old, even if it is a long time, it will not be hard.

First, it may be that the steaming time is not enough, after the water is boiled, steam for at least 10 minutes on high or medium heat, alas, do not change to low heat.

Second, it is likely that there is too much water, or the eggs are not stirred sufficiently, so they cannot condense Also, when you stir the eggs, are you stirring them in one direction? Don't stir it up and put some salt when it's done, don't put salt in the first place.

Third, it is best to add warm water when stirring eggs, which is also to make the eggs cook faster, but you can't add too hot water, so that the eggs will be scalded directly, and the egg custard will definitely not be steamed

When the fourth steam.

Don't get cold water, boil the water and then put the eggs in It is time for the cold water to boil, the egg liquid and the water are separated, and the eggs sink down, and it is difficult to steam them Fifth.

What kind of bowl did you use? Isn't it a bowl with poor heat transfer? It is best to use a stainless steel bowl or a microwave porcelain bowl

Haha, having said all that, you can try it again, steaming egg custard is a very simple thing, or you can directly microwave it, stir the eggs, put them in a microwave bowl, cover with a lid, and heat them on medium-high for 5-8 minutes

Is egg custard always steamed badly? Learn these tricks, it's tender and smooth, and the taste is not old at all!

First of all, you must use warm water that is not hot to your hands, remember to add salt, everything else does not matter!

There is a problem with eggs!!

Introduction: There are many ways to make eggs in daily life, and many people prefer to eat egg custard, but how long do we need to steam egg custard when we steam it so that it will not get old, so let's follow it to find out.

You will see other people's steamed egg custard, like a cake as soft and glutinous, and your own steamed egg custard is like a hornet's nest, this time means that you have been steaming for too long, you have steamed the egg custard for too long, and it will also affect the taste, at this time we need to prepare and memorize some methods, steaming egg custard also requires some skills. Therefore, the egg custard is steamed too old may be due to the unreasonable ratio of egg liquid and water, or it may be due to the fact that you have steamed for too long, in normal times, we steam the egg custard for about 6 8 minutes, and it must be in a pot under cold water, so the egg custard is more tender to steam and taste more fragrant. So we must pay attention to the proportion when steaming the egg custard, we should not give more than half of the water when we break two eggs, at this time when you use a bowl to put the eggs in, you need to dip the water in half of the bowl of the egg.

You can choose about 10 minutes and you won't get old. It tastes particularly tender and has a particularly high nutritional value, which can be a good supplement, and can also be supplemented with protein.

The time of steaming egg custard should not exceed 15 minutes, so that the steamed egg custard will not be old, and it will taste very tender and delicious.

Try to choose to steam for about 10 minutes, and you must pay attention to the heat and simmer as low as possible, so that it will have a better effect.

Steamed egg custard steamed for 20 minutes to half an hour or so that it will not get old. It can also ensure the taste of steamed egg custard.

I had to pour it down and make it again.

I was like this before, I put too much water, and it didn't solidify after steaming for a long time, so I had no choice but to pour it and redo it.

Next time, pay attention to the proportion of water and don't put too much.

Pure hand hitting, please adopt, thank you!

When it is ready, pour out the water and put it away, and steam it again.

The egg custard has not been steamed after 15 minutes, which may be due to insufficient heat, or the container is thick, or it may be caused by adding too much water. When steaming egg custard, choose a small ceramic bowl or plate commonly used in the family, add an appropriate amount of water and stir, and turn the water to medium heat to steam.

Under normal circumstances, it takes about 10 to 15 minutes to steam the egg custard, wait until the water is boiling, and then put the egg liquid on the steamer, and leave a gap in the lid to exhaust.

Don't be too hot when steaming egg custard, because the protein in the egg will solidify at about 60 to 70 degrees, if the temperature is too high, the outer layer and the inner layer of the egg liquid are prone to a large temperature difference, and the steamed egg custard is likely to appear honeycomb-shaped.

After the frangipani is steamed, it can be eaten directly, or it can be sprinkled with a little green onion, minced meat and other ingredients to increase the taste of eating.