Is egg custard boiled in water and then steamed, and the egg custard is steamed for a few minutes wh

The steaming time depends on the amount of egg liquid and moisture, and it is generally enough to steam for 7-8 minutes.

Steamed egg custard generally has a ratio of 1:2 or 1:3 between eggs and water, and if you like to eat tender, put more water, and if you like to eat old, add less water. When steaming egg custard, it will taste better with warm water of 30 to 40 degrees Celsius, not raw water.

Steamed egg custard should not add raw water and hot boiled water, add raw water because there is air in the tap water, after the water is boiled, the air is discharged, and the egg custard will appear small honeycomb, which will affect the quality of the egg custard, lack of tenderness, and the nutrients will also be damaged. It is also not advisable to use hot boiled water, otherwise the boiling water will first heat the egg liquid, and then steam it, the nutrition will be damaged, and even the egg custard will not be steamed.

Be. Steaming eggs in boiling water can make the egg liquid solidify and mature in the shortest time, reduce the probability of water vapor dripping into the custard, and maintain the best tender taste of the custard; And the time of steaming eggs in this method is easy to grasp, not easy to oversteam, you need to pay attention to boiling the pot to put egg liquid, remember to wear gloves, so as not to be burned by the high temperature of water vapor. <

Be. Steaming eggs in boiling water can make the egg liquid solidify and mature in the shortest time, reduce the probability of water vapor dripping into the custard, and maintain the best tender taste of the custard; And the time of steaming eggs in this method is easy to grasp, not easy to oversteam, you need to pay attention to boiling the pot to put egg liquid, remember to wear gloves, so as not to be burned by the high temperature of water vapor.

The time for steaming egg custard is not fixed, generally 2-3 eggs egg custard, after the water is boiled, it is enough to steam for about 8 minutes. When steaming eggs, pay attention to the heat, and the steaming time should not be too long, otherwise it is easy to cause the egg custard to become old and the taste is not tender, but the cooking time is short, and it is easy to affect health.

How long does egg custard need to be steamed

Eggs are a more common ingredient in our lives, delicious, nutritious, and there are many ways to make them, many people like to steam eggs to eat, but for some novices, it is difficult to master how long it takes to steam, and it is very likely that the eggs will be steamed too old by accident.

The boiling time of egg custard has a certain relationship with the number of eggs, generally 2-3 eggs of egg custard, after the water is boiled, and then steamed for about 8 minutes to cook. When boiling steamed eggs, pay attention to the heat, first boil the water in the steamer over high heat, wait for the gas, and then turn to medium-low heat to steam.

The time of steaming eggs should not be too long, otherwise it will cause the egg custard to become old easily and the taste is not tender, but it is not good to steam the eggs for too short a time, so that the egg custard will not be completely steamed, and there may be unkilled bacteria in it, which is neither healthy nor tasteful.

Steamed egg custard should be steamed after the water is boiling.

It is generally recommended to wait for the water to boil before steaming the egg custard, because if the egg is steamed directly in cold water, it will not be easy to solidify, and the egg liquid may still be watery after steaming, and steaming after the water is boiled, which can not only shorten the cooking time, make it evenly heated, but also make the egg custard taste more Q elastic.

The time of steaming egg custard can not be too long, after the water is boiled, it can be steamed for 6-8 minutes, if the time is too long, it will cause the surface of the egg custard to crack, and the time is too short, the egg custard is also difficult to cook, and the middle is also watery. When steaming, be sure to use a spoon or something else to skim off the foam inside the egg, otherwise it will be easy to appear honeycomb.

How to steam egg custard to make the custard delicious, tender and elastic

1. Beat 2 eggs into the bowl, add 60 ml of cool white boil, stir into a uniform egg liquid with chopsticks in one direction, and use a spoon or funnel to skim off the foam on the egg liquid.

2. Then cover the egg liquid with a layer of plastic wrap, remember to prick some small holes with a toothpick on the plastic wrap, so as to prevent the water vapor from falling into the bowl when steaming the egg custard, and there will be potholes, which will also affect the appearance and taste of the egg custard.

3. After boiling the water in the pot, put in the steaming curtain, then put in the egg liquid that has worked overtime, cover the lid and boil for 8 minutes, don't be in a hurry to get out of the pot, simmer for 2 minutes and then out of the pot, and finally pour some steamed fish soy sauce or light soy sauce, and finally add a spoonful of cooked oil, sprinkle some green onions and start to enjoy the food.

Steamed egg custard can be steamed after the water boils, or it can be steamed in cold water, there is no standard mode, and you can choose according to personal habits.

For steaming egg custard, it is recommended that it is best to stabilize 1 utensil for steaming egg custard. It is because the vessels with different depths and sizes are different in the time period of steaming, and the time period for changing the utensils needs to be adjusted.

In addition, the utensils must have an outer cover, a stew pot is a lid, with a dish of steaming reputation just like me, and then turn over 1 flat plate on the top, some friends also use high-temperature resistant fresh-keeping bags, but I think it is more convenient to turn over the plate.

Stir to combine

Steamed egg custard should be steamed with lukewarm water instead of cold water or boiling water. First of all, everyone prepares a few raw eggs in advance according to their own appetite, and all of them are beaten into the bowl. You can put some salt in it appropriately to enhance the bottom taste, and stir the raw eggs evenly after the dust is washed.

The most correct thing should be to put warm boiled water, put warm boiled water, and then continue to stir evenly. After stirring evenly, a lot of styrofoam will be produced on the egg, and many people will take a sieve to sift it, but it is not necessary.

You can use 1 spoon to skim out these bubbles to save costs. After skimming out, you can't go directly to the pot to steam, you should spread a flat layer of fresh-keeping bags on the top of the egg liquid, and then take 1 toothpick to poke a few small round holes on the top of the fresh-keeping bag. Usually steamed egg custard is steamed on low heat for 12 minutes, which is just very tender, and it is easy to steam old when the time period is long.

Egg custard is a very common Chinese dish, and the method of making it is very simple, mainly by beating the eggs and adding an appropriate amount of water, and then putting them in a steamer to steam them.

For the question of whether the egg soup is boiled and then steamed, the answer is no. This is because, if the water is boiled and the egg custard is steamed, the surface of the egg custard will immediately solidify, while the inside is still liquid, which will cause the texture of the egg custard to be uneven and the taste will not be good.

The correct way to do this is to beat the eggs, add an appropriate amount of water, stir well, and put them in the steamer. Don't boil the water in the steamer, but wait until the water is hot before putting it in the steamer. In this way, the egg custard can be evenly solidified and the taste will be more delicate.

In short, egg custard is not steamed after the water is boiled, but steamed in a steamer after the water is hot.

Egg custard is boiled in water and then steamed. If you want egg custard to be really good, remember to boil the water and steam it in the pot, so that's right. Then get the ratio of egg liquid to water and steaming time, so that the custard can be steamed perfectly.

The steaming time of the custard should not be too short or too long, almost ten minutes is enough, if it is too short, the custard is not steamed, and if it is too long, the custard will be old.

Other details.

If you want the custard to be steamed and delicious and tender, you must put the water properly, if the water is less, the egg custard will taste old and not delicious. Remember that the ratio of egg wash to water should be at least one to one, and at most one to one to five, which means that the water should not be less than the egg wash.

After adding water, continue to stir with a whisk, still until it is particularly even. If you want to make the egg custard more delicate and tender, you can also do one more step, filter the egg liquid, filter out the stirred substance, of course, if you don't mind, if you don't have to be so detailed, this step can be ignored.

Eggs are boiled and steamed for 8-10 minutes.

Choose fresh eggs and use free-range eggs as much as possible; Stir gently when beating eggs into a bowl to avoid bubbles; Add an appropriate amount of water or stock, don't add too much, otherwise it will affect the taste; When steaming, the heat should be mastered, generally the heat is boiled with water, turn to low heat and steam for about 8-10 minutes, too long will cause the egg custard to be too dry.

When steaming egg custard, you can put some shrimp, minced meat, shiitake mushrooms and other ingredients at the bottom of the bowl to increase the taste of the steamed eggs; After it comes out of the pot, you can sprinkle some chopped green onions and sesame oil for a better taste. Pay attention to the above points, and you can make a delicious steamed egg custard.

Precautions for steaming eggs

1. Choose fresh egg kernel powder: fresh eggs have a good taste, high protein content, and are easy to steam.

2. Add water: Before steaming eggs, an appropriate amount of water should be added to the steamer, generally 1 3 to 1 2 at the bottom of the pot.

3. Stir well: When beating the egg mixture, it should be stirred evenly to avoid particles and unevenness.

4. Control the heat: When steaming eggs, the heat should be controlled to avoid oversteaming or understeaming, usually steam over medium heat for about 6-8 minutes.

5. Close the lid tightly: When steaming eggs, the lid of the steamer should be closed tightly to avoid water vapor escaping and affecting the steaming effect.

6. Allow to cool properly before eating: Steamed chicken eggs should be properly cooled before eating, so as not to burn the mouth.

Egg custard is boiled in water and steamed for 7-8 minutes. Here's how:

Tools Ingredients: 2 eggs, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of warm water, 2 bowls, 1 pair of chopsticks, strainer, plastic wrap, steamer, toothpick.

1. Knock the eggs into a bowl, add an appropriate amount of loose food with socks, salt and cooking wine.

2. Then add warm water and stir clockwise with chopsticks. Note that the ratio of water to eggs is 2:1, and the mixing direction should not be changed and the force should not be too large, so that the eggs will be smoother and tenderer.

3. There are many small bubbles in the whipped eggs, which need to be filtered with a strainer.

4. Cover the filtered egg with plastic wrap and prick a few small holes in it with a toothpick.

5. Add water to the steamer and bring to a boil, then put the eggs in the pot and steam for 7 to 8 minutes. After steaming, don't rush to take it out, let it simmer in the punch pan for 2 minutes.