Can you use boiling water to steam egg custard, and how to make steamed egg custard? Is it OK to jus

No, you can use boiling water, my mother said that it is steamed with boiling water, no problem. Probably because of the bowl, or because it was steaming for too long.

Yes, the steamed custard is more tender.

No, but you can use a microwave.

The method of egg custard is very simple, the raw materials only need egg water and sugar, you can put sugar if you eat sweet, and you can put other flavors if you don't eat sweet. What I recommend here is the sweet method, which has a more natural taste.

The process is very simple, it is to beat a few raw eggs into a bowl, and then use chopsticks to stir until it is evenly yellow, and he has some foam, the more foam, the better the effect. Generally, this lasts about 10 minutes. It's okay for about five minutes.

Be sure to add some water, so that the steamed eggs will taste better and will be more lubricated. After adding water, you can add a little sugar, and then stir until the sugar is stirred, and when it has basically melted, you can put it in the pot to steam. Don't steam it for too long, if you steam it for too long, the taste will be worse.

But it's sturdy and not very tasty. When you see that egg fluffy, it's almost fine.

Steamed egg custard is as simple as that, it is also very nutritious, and it is very suitable for the stomach, and the taste is particularly comfortable and appetizing, so it is very good as a breakfast choice.

Steamed egg custard must pay attention to the steaming time and the moisture, different moisture, the taste and texture of the steamed egg custard is not the same, as well as the steaming time, the longer the steaming, the worse the taste, the less time the whole egg custard, then it forms the egg custard is not very good, and it tastes bad. So the best way is to master a certain amount of time, and when you see the eggs fluffy out, you can turn off the heat and take them out. Wait a little and you're ready to eat.

Yes. You can prepare 3 eggs or 4 eggs, then stir and break them and put some salt in them, or you can put some light soy sauce or oil. Then pour some warm water into it, which will make the eggs extra smooth.

Then put it in the pot and steam. 10 minutes to 12 minutes or so.

First beat three eggs into a bowl, then use chopsticks to stir the eggs and beat them, add a little salt and oil, then pour in an appropriate amount of warm water and continue to stir, after stirring evenly, use a spoon to remove the foam on the surface of the egg liquid, so that the surface of the steamed egg custard is smoother, and finally steam in the pot for about 12 minutes, and then it can be eaten out of the pot.

Of course, not only eggs are used, but also vinegar, soy sauce, sesame oil, and chopped green onions. Put all these seasonings in the eggs, so that the steamed egg custard is very tasty and nutritious.

You don't need to put water in the bowl, you need to put the right amount of water in the pot. The specific method of steamed egg custard is as follows:

The ingredients that need to be prepared in advance include: 1 egg, 1 ham sausage, appropriate amount of minced green onion, 1 spoon of sesame oil, and 1 spoon of light soy sauce.

1. Step 1: Crack the eggs into a bowl.

2. Then use a knife to cut the ham sausage into foam.

3. Beat the eggs with chopsticks.

4. Put water in the pot and put the bowl of eggs on the steaming tray to steam.

After a few minutes, add an appropriate amount of ham sausage foam.

6. Continue steaming for 1 minute.

7. When the time is up, take it out and add sesame oil and light soy sauce.

8. Sprinkle some chopped green onions, so that the steamed egg custard is ready.

The elderly and children in the family like to eat steamed eggs, which are very nutritious food, but they want to make steamed eggs tender, elastic, and porous, like tender tofu. So do netizens know whether to use boiled water or lukewarm water for steamed egg custard?

1. When steaming egg custard, if you use cold water, the taste of egg custard is not tender enough.

2. If you use boiling water, it will become an egg flower as soon as you put in the egg liquid, so it is best to use warm water, generally about five minutes, which will not affect the taste and will not destroy the nutrition.

3. Steam and take it out, pour in light soy sauce, and use a knife to scratch a cross knife on it, the advantage is that it will not be salty on the top and light on the bottom. Sprinkle with chopped green onions to garnish and finish. If you don't have to worry about it, you can pour a small spoonful of hot oil to force out the fragrance of chopped green onions.

That's all there is to know about whether to use boiled or lukewarm water for steaming egg custard.

Step 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 and boil.

Step 2 Crack the eggs into a container and beat them with salt and warm water.

Step 3: Strain through a strainer to remove the foam.

Method 2 steps.

Here's how. Step 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.

Step 2: Add a small amount of water. Preferably lukewarm water. Cold water is not very good, and hot water is even worse, as soon as you rush in, it will become an egg flower.

Step 3: Add a small amount of oyster sauce to the water, mix thoroughly, mix into the egg mixture, mix thoroughly. Add a small amount of lard.

Step 4: Boil a pot of water and put it on steam. 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.

Step 5: About 10-15 minutes, the egg custard should be almost ready. Sprinkle with chopped green onions (or pork or something like according to your preference), drizzle a few drops of steamed fish soy sauce and enjoy.

Collapse precautions.

1.The ratio of eggs to water is about 1:1 or 1:.

2.Warm water and mix well with the egg mixture.

Water needs to be added when steaming eggs.

Expansion: The practice of steaming eggs:

1.First of all, everyone put the eggs in a bowl, and then add an appropriate amount of water (preferably cool and plain).

2.Find a plate that can completely cover the bowl and cover it (this is important, this is a key step in keeping the chicken cake from honeycombing).

3.Put the bowl covered with the plate in the steamer and steam for 7-8 minutes.

A little trick to teach you is to use half of the opened egg shell to hold water when making egg custard, according to the ratio of one egg to three times of water. In addition, the water should be cooled boiled water, there is very little gas in the boiling water, and the egg custard made in this way has no bubbles, and it will be smoother and tenderer. Generally speaking, the more water is added to the egg, the more tender the egg will be, but the water should not be added too much, if there is too much, the egg will taste watery and will not be formed.

The ratio of water to eggs is between 1 and 2:1.

If you want to eat something with a firm texture, add less water, and if you want to eat something tender, add more water, and you can do it in between.

1: Warm water: Adding cold water will allow the egg and salt to settle during the steaming process, and adding boiling water will affect the fusion of water and egg liquid.

So warm water should be added. 2: The ratio of egg wash to warm water is 1:

2: In other words, you should add twice the amount of warm water to the egg mixture, so that the steamed egg custard is more slippery. 3：

Sieving: There will be a lot of small bubbles on the surface of the stirred egg liquid, at this time, if you take it directly to steam, the surface of the egg liquid will not be smooth after steaming. After sifting the egg mixture, this problem is solved.

4: Add a lid: Add a lid when steaming to avoid the water vapor from the lid dripping onto the egg mixture.

5: Steam over low heat: After the water boils, put the egg liquid in and steam it, using low heat throughout the whole process.

Because the fire is too large, the inside of the steamed egg will be honeycomb.

Generally, the ratio is one to two. You can't put too much water, and if you have too much, you can't condense it. Method:

Beat in 3 eggs, put water in a ratio of 1 to 2, add the plum in the salt book (the water is warm water, so that the amount comes out is large, and the taste is good), put it in the steamer, and the steamed water is cold water. It's about 20 minutes, and when it's almost ready, add the lard, light soy sauce, and put some chopped green onions when it's out of the pot.

Steamed egg custard is a very delicious method, and after the state is steamed, pour some light soy sauce sesame oil, which is soft and smooth and easy to digest. The method is very simple: break an egg and put some salt and stir well, pour double the amount of boiling water and stir well, and boil the pot for ten eight minutes.

Steamed egg custard, the ratio of eggs to water is just 1 to 1, first beat the eggs in the bowl, use chopsticks to beat the eggs first, then put in a little salt, add the prepared water twice, stir well, put in the shrimp, and steam for ten minutes. Just put it on the green capital.