How to remedy egg custard if it is not steamed like water?

If the egg custard is not steamed like water, here are some possible remedies:

1.Control the heat: When steaming the egg custard, control the heat well and avoid too much heat. Generally speaking, medium-low heat is enough to cook the egg custard thoroughly, and at the same time, it will also allow the egg custard to cook more evenly.

2.Add starch or milk or flour: Adding an appropriate amount of starch or milk or flour to the egg mixture can increase the consistency of the egg custard, making it easier to cook through. Specifically, you can add an appropriate amount of starch or milk or flour to each egg and stir well.

3.Reduce the amount of water you use: If the custard is steamed like water, it may be because too much water has been added.

1. 4.Cover and steam: When steaming egg custard, you can try to cover and steam. This prevents steam from dripping onto the surface of the custard, affecting its ripeness and taste.

5.Add seasoning: If none of the above methods solve the problem, you can try adding some seasonings to the egg mixture, such as salt, soy sauce, chicken essence, etc., to increase the taste and texture of the egg custard.

Here are the steps to make egg custard:

1.Crack the eggs into a bowl, add the right amount of salt (not too much, we'll use light soy sauce to flavor later), and stir the eggs together, trying to mix them evenly.

2.Pour in an appropriate amount of warm water (be careful not to use tap water) and continue to stir, making sure that the egg mixture and water are well combined.

3.Sift, which is the key to a tender and porous egg. Because of the whipping just now, a lot of air bubbles are injected, and the sieving can make the egg liquid smoother, and the egg tendons can also be filtered out. Sieving twice is more delicate. Some small air bubbles on the surface can be skimmed off with a spoon.

4.Pour into a suitable bowl and add an appropriate amount of light soy sauce to taste. You can use chopsticks or a fork to pull out a few small bubbles on the surface of the egg mixture, which helps to steam out a flat egg custard.

5.Cover the bowl with the egg wash with a lid or plastic wrap and place it open.

In response to this situation, you can remedy it by adding eggs, adjusting the egg mixture to the appropriate proportion, and if the steaming time is not enough, you can also extend the steaming time, but it is not recommended to use high heat, so that the egg custard.

It is easy to steam old.

In fact, there is no way to remedy this situation, which may generally be due to the fact that when the eggs are added to the water, they are not warm water but cold water.

Add raw or hot water. If you add tap water, there is air in the water, and after the water boils, the air is discharged, and the egg custard will appear in small honeycombs, and the taste will lack tenderness, and the nutrition will also be damaged. The boiling water will heat the egg mixture, and then steaming will not only damage the nutrition but also not steam the egg custard.

Steamed egg custard failed. The main reason. Low may be due to the fact that the ratio of eggs to water is not well chosen.

Second, either the steaming time is too long. Steaming is old, or there is not enough time. Steamed is not cooked.

Be sure to skim off the surface foam with a spoon. When steaming, cover a dish on the bowl or seal it with plastic wrap and prick a few holes before steaming, so that the surface of the steamed egg custard will be very smooth and delicate. The ratio of adding water is incorrect, the ratio of eggs to water is generally:

The water is twice as much as that of eggs, and it is best to use warm boiled water, so that steamed eggs are the most tender; Slowly add warm water, stir while pouring, stir evenly, and then sift the impurities out, so that it is more delicate, and then steam the water on medium heat in the steamer for about 8 minutes, the egg custard can be solidified, take out and pour out the excess water, sprinkle with an appropriate amount of chopped green onions, and drizzle with soy sauce to eat.

You can put the seasoning directly before steaming, or you can just add some base flavor and make some of your favorite marinade and pour it on the egg custard. If there is no plastic wrap cover when steaming, and the steamer is not well sealed, it is easy to enter a lot of water vapor during steaming, resulting in a change in the ratio of egg custard, so that it cannot solidify.

This is also the most critical factor, you must add a small amount of salt while the eggs are mixed with water, put the salt and mix it evenly with chopsticks to taste it, if it is too light, it will fail. This step is also crucial, that is, after the egg liquid and warm water are stirred evenly, a layer of foam will float on it, and this foam should be skimmed clean, and after skimming, the steamed egg custard will be tender, and it will not look porous and look old. In this way, there is no problem, the core of the egg custard is that the eggs must be broken up in one direction, so that the water and egg liquid are fully integrated, and the steam must be large, so as not to fail.

I think it's a matter of heat, and the heat will affect the taste. I feel like I'm going to have to be a professional to control the heat.

Steam your own chicken cakes at home, and remember not to steam them for too long. In addition, after beating the eggs with warm water, skim off the foam in the bowl, and steam for 8 minutes after boiling.

If you want to be smooth and smooth, you should pay attention to three aspects, a dozen eggs must be beaten carefully and evenly, the water added to the two dozen eggs must be warm boiled water, and the three dozen eggs should be left to stand for a while to reduce the foam in the egg beating process.

1. Egg custard.

If the eggs are not cooked thoroughly, it may be caused by uneven heat during the steaming process, or because you have not cooked for enough time.

2. Generally, if you use medium heat, it takes 10 to 15 minutes, and you must steam and steam the egg custard thoroughly before you can take it out and eat. Too much or too little water in the egg custard will affect whether the egg custard is formed.