What should I do if the eggs taken out of the refrigerator are steamed and the egg custard does not

<> In order to prevent eggs from spoiling, everyone will put eggs in the refrigerator, when you steam egg custard, add an appropriate amount of water, don't add too much water, beat the eggs, stir the eggs thoroughly, put them in the steamer, after gassing, steam for 8 minutes, it doesn't matter if the eggs are taken out in the refrigerator.

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Steamed egg custard. The most common problem is that it is steamed old, it tastes hard and fishy, the entrance is not smooth, and there are many honeycombs on the surface, which is really difficult to eat if it is not done well. Seemingly simple steamed egg custard, in the end the wrong **, now I will tell you the correct way, according to this method, it is definitely better than the restaurant to do.

Ingredients for egg custard: eggs, broccoli, carrots, salt.

Specific method: Step 1: Beat 2 male eggs into a bowl, stir well, add 45 degrees of hot water and 66 grains of salt to dissolve, the ratio of egg liquid and water is.

What needs to be paid attention to in this step is to add salt, that is, the first trick, when to add salt is the key, many people steam egg custard, like to put salt in the egg liquid first, resulting in the egg custard is light and salty, and it is easy to be steamed. The correct way is to add salt at the same time as adding water, and then stir well, so that the salt will melt thoroughly and there will be no uneven saltiness.

Step 2: Do not steam the stirred egg directly in the pot, filter it with a leaker screen first to remove the impurities in the egg liquid, so that the steamed eggs are particularly delicate and uniform. If you look at the foam and transparent objects on the net, it will be filtered out, and it is difficult to think about whether the delicate egg custard is steamed or not, which is the second trick of steaming egg custard.

Step 3: Eat egg custard every day, you can add some vegetables to match, it will not be boring to eat, especially if you have children at home, adding some colorful vegetables can promote appetite very well, and the nutrition is more balanced. My family likes to eat broccoli and carrots, chop these two vegetables, put them directly into the egg mixture, stir well and steam them in the pot.

If you take out the eggs from the refrigerator and steam the egg custard after drawing the water source, if the steamed egg custard does not form, it is because the water you didn't get it right, and it is not the reason that it was taken out of the refrigerator.

If it doesn't form, the main reason is because you add too much water.

If you add too much water, the steamed egg custard will easily not form, so add about 5 to 6 tablespoons of water to one egg.

Most people put eggs in the refrigerator in order to prevent eggs from spoiling, and when you steam and fry the soup, it doesn't matter if it is not formed and whether the egg is taken out in the refrigerator, it can only be that you don't stir it well when you add water.

To eliminate the problem of egg shelf life, generally refrigerated eggs will undergo some deformation because of the low temperature, and they can be placed at room temperature.

What should I do if I take out the eggs from the refrigerator and beat them well with water, but the real eggs do not form? Maybe your water is not in harmony with him, and it will be like this.

1. Add too much water, the ratio of eggs to water is generally 1:2 or 1:3.

Avoid adding tap water and boiling water, there is air in tap water, after the water is boiled, the air is discharged, and the egg custard will appear small honeycombs, which will affect the quality of the egg custard, lack of tenderness, and the value of the camp will also be high and hail. Boiling water will blanch the egg mixture, and then steam, the nutrition will be damaged, and even the egg custard will not be steamed.

2. If the heat is not enough, it should generally be steamed for 10 minutes, otherwise the egg liquid is not ripe and is still in a liquid state.

Generally speaking, if the eggs have been kept in the refrigerator for a while, it is no problem to take them out and wash them before steaming them. However, it is important to ensure that the surface of the eggs is clean and hygienic, and at the same time, it is necessary to use the appropriate cooking time and temperature to ensure that the bacteria are completely killed and food safety problems are avoided. In addition, in order to prevent the eggs from breaking during the steaming process, it is recommended to leave the eggs at room temperature to warm up before cooking.

In conclusion, when eating eggs, attention should be paid to food safety and hygiene to ensure the quality and safety of food.

Cong Ming Book.

1. The reason why steamed egg custard does not solidify:

1. Add too much water.

2. The heat is not enough.

3. The method is wrong.

1. Wash the eggs with water and knock them into a bowl.

2. After beating the eggs with chopsticks, pour 70 grams of warm boiled water and 70 grams of warm boiled water.

3. Then pour in 200 grams of heated and warmed pure milk, and stir with chopsticks in one direction until even.

4. Filter it with a strainer.

5. Slowly pour the filtered egg milk into a glass container.

6. Seal the plastic wrap and put cold water into the steamer and cover the pot.

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, steam for another 8 minutes after boiling.

3.The ratio is 1:2 for egg wash and cold water.

The cold 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 with some chopped green onions (or pork or something like according to your preference) and drizzle with a few drops of steamed fish soy sauce and enjoy.