Should the steamed egg custard be put on the eggs in a pot of cold water, or should the water be boi

Steamed egg custard. If you want to eat something tender, then boil the water and let it go, and if you want to eat it with a more solid texture, then put it in the pot under cold water for a longer time.

You can pour 2 to 3 drops of sesame oil into the container, so that the steamed egg custard tastes more fragrant, and don't put too much salt! Generally, it takes six or seven minutes to steam!

Of course, steamed egg custard should be pot under cold water, and then put the eggs on the drawer, so that the temperature of the steamed egg custard is gradually rising, and the egg custard made is rich and tender.

When steaming egg custard, the eggs steamed in a cold water pot taste better and more tender, and if the water is boiled and then put in, it may bubble up.

The steamed egg custard should be boiled in water, and then put the beaten egg liquid into the pot, so that the steamed egg custard is tender and smooth.

Generally speaking, you can put cold water in it, then control the time, and finally add vinegar and sesame oil.

Bring the water to a boil and put it in the pot. Put the water when it is boiling, so that you can accurately set the steaming time.

Steamed egg custard is best steamed in a cold water pot, and the taste is better.

There are all kinds of theories, so I simply put warm water later, which is less tangled, and the taste is good when cooked.

When mixing the egg mixture, warm boiled water is added, the ratio of eggs and water is controlled, and the egg liquid can be filtered if possible, and the taste is smoother; The mouth of the bowl filled with egg wash can be covered with a lid or covered with plastic wrap to poke a few small holes; Put warm water under the steamer as well; Put the steamer in the steamer, cover and steam for about 10 minutes.

Steamed egg custard should be served with cold water and then put eggs, so that the steamed eggs are very good.

Of course this is not, if you are cold and rest assured that the egg, he will not be able to cook it at all, because in this way, you put it in like this, I think it is too bad, you also have to boil the water, you put it in again, he has to be a little more delicious in this way, hey, the boiled egg soup is different, not to give the other same, for example, if you cook noodles, you have to open it, but if it is an egg, he depends on what you want to do? How can you just throw eggs in and boil them? If you're the kind of guy who broke the shell for him, it's okay to apologize.

Steam the egg custard in a hot pot.

Egg custard must be steamed in a pot with hot water, if it is steamed in a pot with cold water, the taste will become old if the temperature is not reached, the heating in the pot will be uneven, and the steamed egg custard will affect the appearance. In the process of steaming the egg custard, a plate should be buckled on top to prevent water vapor from dripping into the bowl, and then cover the lid and turn to medium heat and steam for about 10 minutes. At this time, it is not advisable to turn on a large fire, which will make the egg custard hard in taste and produce a honeycomb shape.

After steaming, don't rush to take it out, turn off the heat and simmer for 3 minutes, and then take it out after 3 minutes. Use a knife to make a few cuts horizontally and vertically, so that the egg custard is easier to taste, add sesame oil to it, steam the fish soy sauce to defeat the blind ears, and finally sprinkle with chopped green onions to garnish.

Tips for steaming egg custard

1. Egg-water matching ratio: Generally speaking, the matching ratio of egg water is 1:, that is, the egg liquid of 2 eggs is about 100 grams, corresponding to about 150 ml of warm water, and the temperature of warm water should be around 30 40, because the water at this temperature can be better and fully integrated with the egg liquid.

2. Whipping should be uniform and sufficient: before the warm water and the egg liquid are mixed, the whipping time of the egg liquid should be sufficient, when the egg liquid is added with a little salt, it is necessary to start to stir fully, about 3 minutes or so, so that the color of the Chabu egg liquid becomes slightly pale white, and the surface has delicate egg bubbles, so that you can start to stir with water. After adding warm water, continue to whip for about 2 to 3 minutes so that the water and egg mixture can mix well.

Remove from hot water.

Because eggs are easier to cook, they generally taste better when steamed for about 5 minutes, and they will not destroy the nutrients. Boil a pot of water and put it on the steaming partition, the water must be boiled and then put the egg liquid on the steaming partition and then turn on the low heat, the lid must leave a gap, do not cover it tightly, and it is best to add a lid to the bowl when steaming the egg custard.

Steamed egg custard is generally recommended to wait for the water to boil before putting in the egg custard, which can ensure that the egg custard is smooth and tender.

If you put the beaten eggs in cold water and steam, the time will be greatly increased, so that after a long time, the steamed eggs will become old, and it feels that it is not tender at all.

Precautions for making steamed egg custard

1.Do not add raw water when stirring the egg mixture before steaming, otherwise there will be a lot of pores in the steamed eggs, and it is best to add cool and white.

2.When stirring the egg mixture, the technique should be gentle, do not stir vigorously, so that the egg liquid will produce a lot of bubbles, and the egg liquid will not be integrated when steaming, which will seriously affect the taste.

3.You can add a small amount of salt before steaming, but do not add other condiments, otherwise it may cause the protein in the egg to denature, lose nutrients, and also affect the taste. You can make a few small cuts on the egg custard after steaming and pour some soy sauce or something.

4.The time should not be too long. When heated to 85 degrees, the egg will congeale into lumps, and if it is steamed for too long, it will make the egg hard and the texture woody.

It is better to steam egg custard in hot water.

There is a process of cold water heating, this process will make the egg custard steamed for a long time, and the eggs can not be quickly set, so the steamed egg custard will be old, and the hot water will not have this problem, generally speaking, steam with high heat, the egg custard will be steamed for about 8 minutes, if you steam for too long, the eggs will be old.

In addition, the hot water can cook the egg liquid more quickly, ensuring that the steamed egg custard has a more delicate taste. At the same time, using hot water in the pot can also reduce the air bubbles on the surface of the egg mixture, and the steamed egg custard will be smoother and smoother. If you use a pot under cold water, you need to extend the steaming time, and it is easy to scatter or undercook the egg liquid.

Therefore, it is recommended to use hot water to steam the egg custard.

The number of steamed egg custard should not be too much, preferably no more than 4 at a time, otherwise it may affect the steaming time and taste. Choose fresh eggs, not expired or poor quality eggs, to ensure taste and health. When beating eggs, you should use chopsticks to stir gently, not over-stirring, so as not to affect the taste.

Precautions for steamed egg custard

1. Steaming of eggs: When steaming egg custard, the egg liquid should be evenly poured into the container, then covered with plastic wrap, and put into the steamer for steaming, it should be noted that the time is not too long, generally 8-10 minutes.

2. Degassing of egg custard: When steaming and boiling egg custard, you should avoid over-steaming to avoid burnt or too dry conditions. At the same time, after the steaming is completed, the egg custard should be taken out and gently shaken to close the air bubbles on the surface to ensure the taste.

3. Seasoning of egg custard: When steaming and boiling egg custard, you can add an appropriate amount of salt, soy sauce, sesame oil, etc. according to your own taste to increase the taste and flavor.