How many minutes does egg custard steam? Egg custard is usually steamed for a few minutes

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.

01 10 minutes or so.

Egg custard is generally steamed over high heat for about 10 minutes after boiling water. When steaming the egg custard, it is best to add a lid to the bowl, which can make the egg liquid heat evenly from top to bottom, and avoid the situation that the surface is honeycomb and the bottom layer is not cooked.

Egg custard is generally steamed for about 10 minutes. Steamed egg custard should be steamed over high heat after the water boils. Eggs are mixed with salt, lard, chicken essence and water in a certain proportion, then sealed with food film and placed in a steamer with water turned on to steam the egg custard.

The steamed egg custard is very tender and suitable for infants and the elderly.

Eating instructions: Egg white is rich in protein and 8 kinds of amino acids essential for the human body and a small amount of acetic acid, which can enhance the lubrication effect and protect the slightly acidic nature of the egg white to prevent bacterial infection; In addition, egg white also has the effect of clearing heat and detoxifying; Chinese medicine also believes that egg white is slightly cold and clear, can easily replenish qi, moisten the lungs and throat, clear heat and detoxify, help delay aging, and is a very delicious food.

Egg custard is a home-cooked dish made with eggs, which is delicate and tender. Eggs are rich in protein, fat, vitamins and minerals needed by the human body such as iron, calcium, potassium, etc., and the protein is high-quality protein, which has a repair effect on liver tissue damage; It has the functions of strengthening the brain, protecting the liver, preventing arteriosclerosis, preventing cancer, delaying aging, and beauty and skin care.

Cooking tip: The best choice is a stainless steel bowl with good thermal conductivity, which not only saves the fire, but also makes it easier to master the heat and avoid taking too long. If you don't have a stainless steel bowl at home, a thinner porcelain bowl will do. After the water boils, put it in a bowl with egg wash and steam for about 10 minutes.

When steaming the egg custard, it is best to add a lid to the bowl, which can make the egg liquid heat evenly from top to bottom, and avoid the situation that the surface is honeycomb and the bottom layer is not cooked.

Kiss, egg custard is generally steamed for about 10-15 minutes. Here's how:1

One fresh egg. Knock into a bowl, mix with a whisk, add a small amount of salt and mix thoroughly, then the egg liquid will be thinner and yellow than before. 2.

Add water, preferably lukewarm. 3.The amount of water is very important, too little will make the custard more dense and old, too little custard will be more difficult to form.

Fill the two halves of the eggshell with water, and fill it twice, which is two eggshell water, simply put, the water is two cups of egg liquid. 4.Add a small amount of silver oyster sauce to the water, mix thoroughly, mix into the egg mixture, mix thoroughly.

5.Boil a pot of water and put on the steaming partition. After the orange hidden water must be boiled, then put the egg liquid on the steaming compartment, and then turn on the low heat, and the lid of the pot must be seamed, not tightly covered.

In this way, the egg custard steamed from the Zhengwu banquet will definitely not have honeycomb eyes, and the taste will not be old. 6.In about 10-15 minutes, the egg custard should be about the same.

Hope it can help you and have a happy life!

Steam the egg custard over medium-low heat for about 10 minutes, the specific method is as follows:

Tools Ingredients: 1 egg, 120g of warm water, a pinch of salt, a pinch of light soy sauce, a pinch of sesame oil, a pinch of chopped green onion, a strainer, plastic wrap, a toothpick for scanning, and a steaming grid.

1. Prepare 120g of eggs and warm water, 60g of eggs after peeling, then you can put an appropriate amount of water in the pot to boil.

2. Beat the eggs into the container, put an appropriate amount of salt and warm water and beat them.

3. Filter it through a filter screen to remove the foam.

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

5. When we are ready, the water is almost boiled, put the water into the steaming grid after boiling, and steam over medium-low heat for about 10 minutes.

6. Pour a little light soy sauce and sesame oil into a small spoon and pour it into the steamed egg custard.

7. Sprinkle a little chopped green onion to garnish.

Steam 2 eggs for about 8 minutes, and the time can be extended appropriately according to the number of eggs.

Ingredients: 2 eggs, 1g of salt, appropriate amount of water.

Steps: 1. Crack 2 eggs into a bowl.

2. Add salt and cool boiled water and beat evenly.

3. Use a fine sieve to filter out the flocculent inside.

4. Boil water in a steamer and put in the chicken cake.

5. Cover the pot, leave a small slit, and steam for about 8 minutes.

6. Turn off the heat and take it out before serving.

Whitebait egg custard.

Ingredients: 2 eggs, 25 grams of dried whitebait, 180g-200g of water, 1 chives, appropriate amount of salt, appropriate amount of pepper, appropriate amount of corn oil.

Method 1: Wash the dried whitebait with water, soak it for 30 minutes, and then wash and drain it again.

2. Put the drained dried whitebait into a large bowl and set aside.

3. Beat the eggs into another bowl, add an appropriate amount of salt and pepper, and beat well with chopsticks.

4. After beating the eggs, pour in water, beat well with chopsticks, add a tablespoon of starch water, and continue to stir well with chopsticks.

5. Strain the beaten egg mixture through a sieve into a large bowl filled with dried whitebait, cover with plastic wrap, put it in a pot of boiling water, cover the pot, and steam over medium-high heat for 20 minutes.

6. After the egg custard is steamed, sprinkle some chopped green onions on the surface and pour in an appropriate amount of hot oil.

Generally, it can be steamed for 10-15 minutes.

The main material of steamed egg custard is a mixture of eggs and water, which is relatively easy to steam food, generally put 3-4 eggs, double or 1 times the water and stir evenly, and then put the pot in the cold water sedan chair, cover the pot, and start to count the dry when it is about 12 minutes to steam, if the gas fire is larger, it may be steamed in 10 minutes, and the gas fire is smaller, and the mountain can be extended by 2-3 minutes as appropriate, so as not to steam the eggs are not fully cooked.

Why is the steamed egg cooked around is water in the middle.

Not enough time to steam.

Under normal circumstances, the steamed egg custard should be solidified pudding-shaped, if the steamed egg has solidified around the steamed egg after steaming, but the middle position is liquid water, it means that the steamed egg has not been fully steamed and needs to be returned to the pot to continue steaming.