When steaming egg custard at home, is it hot or cold on the pot?

Egg custard is nutritious and easy to digest. It is suitable for all kinds of people, especially for infants and the elderly with weak gastrointestinal function, and it is the best choice for supplementing nutrition. Most people must have made egg custard, but most people may not be sure whether steamed egg custard should be put into the pot with cold water or boiling water.

That's why some people's steamed egg custard is smooth and tender like clotted fat, while some people's steamed egg custard is like a hornet's nest or as hard as a stone.

Ingredients. 2 eggs.

Salt to taste. Extremely fresh and tasteful in moderation.

Sesame oil to taste.

Wash two eggs, beat them into a bowl, double the warm water and stir well with chopsticks. Sift out the air bubbles in the egg mixture with a strainer or skim it off with chopsticks. Put water in a pot and when the water is hot, put the egg mixture in the steamer basket and cover it with a plate.

Just heat the pot and don't have to wait for the water to boil. Steam over medium heat for 8-10 minutes, turn off the heat and simmer for 3 minutes. Take it out, drizzle half a spoon of extremely fresh flavor, two drops of balsamic vinegar, drip with sesame oil and enjoy it beautifully.

Of course, it is heated slowly with cold water, so that the whole uniform heating of the egg will not bubble, if the hot water is in the pot, it may be that the egg has a lot of small bubbles.

Hot water on the pot. The reasons are as follows: 1. It is easy to grasp the steaming time when the hot water is in the pot, and the egg custard can be tender only if the heat time is well mastered. 2. The pot under cold water will cause the egg custard to have bubbles, which is not beautiful.

Remember not to use cold water, hot water, cold water is easy to breed bacteria, hot water is easy to break eggs into egg drops, use 35 warm water.

After stirring the egg liquid, we need to prepare a leaky net, and Xiaoxiao uses the leaky net to filter the egg liquid. Because after stirring, there are a lot of bubbles in the egg liquid, and if these bubbles are not filtered out, the steamed egg will have a honeycomb inside. Using a strainer, after filtering the egg liquid 2 or 3 times, you can ensure that the steamed eggs have a more delicate taste, this step must be paid attention to, and must not be ignored.

After the egg mixture is ready, we need to prepare the steamer, add water to the pot, after the water is boiled, then put the egg mixture into the pot, and cover a plate to the surface of the egg liquid, so that it is in a sealed environment, so that the steamed egg custard is more tender and smooth. When steaming, if you don't put a lid on the surface of the egg liquid, it will cause the water vapor to condense into water droplets, and the clumps will drip into the eggs, resulting in a honeycomb shape when steaming.

After the egg mixture is in the pan, we need to steam it over high heat for 8 minutes. When the time is up, turn off the heat and let it simmer in the pan for another 5 minutes. Take advantage of this time, we need to prepare some chopped green onions for later use, and then prepare a small bowl, add two spoons of light soy sauce, a spoonful of steamed fish soy sauce, half a spoon of sesame oil, and finally add an appropriate amount of boiling water, stir well.

When the time is up, take the steamed egg custard out of the pot, use a knife to cut it into small pieces, and then pour the prepared green onion and juice into the surface of the egg, and the food is ready.

Steamed egg custard is good in a pot with warm water.

Steamed egg custard is generally recommended to wait for the water to boil before putting in the egg custard, which can ensure that the whole egg custard taste smooth and tender. If you put the beaten eggs in cold water and steam them, the time will be greatly increased.

If you put the eggs in hot water and steam them, it will make the eggs enter the state in advance, which greatly shortens the steaming time. The egg custard steamed in cold water will be very old, and the taste will be hard and hard, and boiling water cannot be added, so warm water is the most suitable.

Precautions when steaming egg custard:

1. After processing, the eggs need to be covered with a layer of plastic wrap on their surface, and a few holes should be inserted in them with a toothpick, so as to ensure that the surface of the steamed egg custard will not be pitted.

2. It is recommended to add warm water to the egg custard, if the egg custard made by adding cold water to the eggs will be relatively stiff and not tender to eat.

3. After the eggs are beaten, the eggs should be filtered with a fine-hole sieve, which is to make the eggs more delicate.

4. The container for steaming egg custard is also very important, it is best to use a stainless steel bowl to steam, because this can make the egg liquid in the container heated evenly. Egg custard contains micronutrients such as potassium, sodium, magnesium, phosphorus, and especially egg custard is very rich in iron.

1. Steam egg custard in a pot under cold water. In fact, when steaming egg custard, cold water is generally used, because when heated with cold water, the egg custard can be fully heated, and when the egg custard is steamed with hot water, sometimes the middle of the egg custard will not be completely cooked. Therefore, when steaming egg custard in a steamer, cold water is generally added, and many people will use hot water to save time, and it is okay to steam with hot water.

2. Some people don't know whether it is a cold water pot or a hot water pot when steaming egg custard, and after putting in cold water, they will directly put in the egg custard and start steaming, in fact, it is wrong to do so, the correct way should be to put the water into the steamer after boiling, and steam it through the water, so that the egg custard will not form a hard lump and taste very tender.

3. The ratio of egg liquid and water is 1:2, the egg custard made in this way is the same as the tofu brain, very smooth and tender, and when you put it in the water, you must use cold boiling water, with hot water will scald the eggs out of the egg flowers, and the steamed egg custard with raw water is very hard.