How to steam egg custard as smooth as a mirror?

Egg custard is a home-cooked delicacy made with eggs. It has a delicate, smooth texture and is delicious. Eggs are rich in protein, fat, vitamins, iron, calcium, potassium and other minerals needed by the human body. High-quality protein has a good repair effect on liver tissue damage; it can also delay aging and provide beauty and skin care. It is really rare to find such delicious, nutritious and easy-to-prepare delicacies. But how can you steam an egg custard that is as smooth as a mirror?

First of all, be sure to add warm water when beating eggs. If some people don't add water when beating eggs, the steamed egg custard will be dry and not tender. Some people also add cold water when beating eggs. Similarly, the egg custard tastes hard and unpleasant. Generally speaking, the more water you add, the smoother the egg custard will be. But don’t add too much water. Just keep the ratio of water to egg liquid at 1:1.5.

Secondly, the bubbles on the surface should be removed. Some people's steamed egg custard is like a thick sponge with bumps and bumps. In fact, it is because the egg is beaten incorrectly, resulting in many bubbles on the surface. It doesn't matter if there are bubbles, just remove them. The Internet says that you need to use a fine sieve to pass the egg liquid. Not everyone has a fine sieve. In fact, it doesn't have to be so professional. It can be broken with chopsticks.

Third, cover the mouth of the bowl with a layer of plastic wrap. Anyone who has steamed steamed buns knows that the steam on the lid of the pot will drip down and form a honeycomb shape on the surface of the egg custard. If you cover it with a layer of plastic wrap and poke a few small holes, you can solve this problem.

Fourth, you can add some oil to prevent the bowl from sticking. Some people think that egg custard will stick to the bowl. This problem is not difficult to solve. Just apply a thin layer of sesame oil on the edge of the bowl. It will not affect the texture and taste of the egg custard. Adding a little sesame oil will make the egg custard more fragrant.

If you want the egg custard to look better, you can add a little chopped green onion after it is out of the pot, and add a little light soy sauce to adjust the color. Done!

Several key points for steaming egg custard as smooth as a mirror:

1. The ratio of egg liquid to water (pay attention to step 2);

2. Foam handling (pay attention to step 3);

3. Steaming techniques (pay attention to step 4).

Let’s talk about it in detail

How to steam a perfect, smooth egg custard

Ingredients: 2 eggs, water, salt, seafood Soy sauce, chopped green onion

Method:

1. Crack the eggs into a large bowl, add a little salt and beat thoroughly into egg liquid.

2. Add 1.5-2 times of water to the egg liquid, and continue to beat evenly.

a. The optimal ratio of egg liquid to steamed egg to water is between 1.5 and 2 times. If you have a measuring cup or scale at home, you can measure the ratio. If you don’t have one, it doesn’t matter. Beat the egg liquid first, and you’ll have a good idea when you add the water to the egg liquid. You can guess that it’s almost the same.

b. For the water used to steam eggs, if it is summer, just use room temperature water. In winter, especially in the south where the room temperature is almost zero degrees, if the water is changed to 35-40 degrees, which is about the same temperature as body temperature, the steamed custard will be better!

3. Pour the beaten egg water into the steaming bowl that has been greased with a thin layer of cooking oil in advance. Use a spoon to skim off all the foam on the surface and skim it clean.

a. If you are not too confident about your egg-beating skills, if you have a mesh sieve at home like the one that comes with the soy milk machine, you can use the mesh sieve to sift the beaten egg liquid water once and then pour the steamed eggs into it. bowl.

b. Grease the inner wall of the steamed egg bowl. It will be easier to wash the bowl later. If you don’t mind, you can leave it alone.

c. After pouring into the steamed egg bowl, the foam on the surface must be completely wiped off. If there is foam left, the custard will not be smooth when steamed.

4. Boil the water in the steamer first, then cover the steamed egg bowl with egg liquid with a lid or plastic wrap, put it in, steam over medium-low heat for 12 minutes, then turn off the heat and wait. After 3-5 minutes, take it out, pour it with seafood soy sauce, sprinkle with chopped green onion, and a perfect, mirror-smooth egg custard is ready to be steamed.

Note that the steamed egg bowl must be covered with a lid. It doesn’t matter if it is not covered with a plate. Otherwise, water droplets will drip in during steaming, which will easily cause pits in the egg custard.

In addition, if you use plastic wrap to cover it, please note that there are two types of plastic wrap: high-temperature resistant type and ordinary type. Only high-temperature resistant plastic wrap can be used here. Remember

Eggs are rich in cholesterol and nutrients, among which The amino acid ratio of protein is suitable for human body needs, it is easy to absorb, and the absorption rate is as high as over 98%. It has high nutritional value. Egg custard is a food that is an extension of eggs and is very popular among foodies. However, egg custard is not only good in appearance. , good taste. Traditional Chinese medicine believes that egg white is slightly cold in nature and clear in qi. It can ease menstruation and replenish qi, moisten the lungs and soothe the throat. It has the effect of clearing away heat and detoxification, and helps to delay aging. I am also a big fan of egg custard. Today I will teach you some tips on making egg custard.

Steps:

1. Crack two fresh eggs into a bowl and beat them up. Add a small amount of salt and mix evenly so that the egg white and yolk are fully integrated.

2. Prepare a bowl of cold boiled water and add it to the egg liquid in a ratio of 1:3 (water 1, egg liquid 3). Note here that you must use cold boiled water, not cold water or raw water. Water (there will be impurities), nor boiling water (use boiling water, maybe you can get a bowl of egg drop soup).

3. Add a small amount of oyster sauce (or a few drops of straw mushroom dark soy sauce) and mix it into the egg liquid, and mix thoroughly. You can also add sausage pellets or milk according to your personal taste. Adding sausage pellets will make it smell a little meaty. If you add milk, it is best to replace the salt in the first step with white sugar.

4. Wrap the prepared egg liquid with plastic wrap, and then poke a few holes on the surface of the plastic wrap with a toothpick to allow steam to pass through.

5. Boil a pot of water and put a steamer on it. When the water boils, put the egg liquid on the steamer and turn on a low heat. Be sure to keep it low. At the same time, leave some gaps in the pot lid and don't cover it too tightly, so that the steamed custard will not have honeycomb holes and the taste will not be old.

6. After about 10 to 15 minutes, you can open the lid and take a look. If there is no egg liquid on the surface of the custard, it means it is ready to eat. Use insulated gloves to take out the bowl, lift off the plastic wrap (be careful of the heat), sprinkle some chopped green onion according to personal preference, and then you can enjoy the delicious custard~

No nonsense, let’s get straight to the real stuff!

1. Do not stir the eggs vigorously!

After the eggs are beaten into the bowl, stir them gently with chopsticks. Do not stir vigorously. Stirring the egg liquid vigorously for a long time will cause a large number of bubbles in the eggs. After steaming, the water and egg custard will easily separate and will be difficult to melt. As a whole, the inside is full of pores like a steamed bun.

If you still want the steamed custard to be more perfect, you can filter the egg liquid with a kitchen strainer or gauze, let it sit, and pop the visible bubbles until there are no bubbles on the surface.

2. Don’t add raw or boiled water!

Raw water contains various impurities and gases. After the water boils, the impurities precipitate and the gases are discharged. The custard will turn into briquettes, which is terrible. The impurities in the water precipitating in the eggs will also make the eggs hard, affecting the eggs. Taste.

Hot boiling water will boil the eggs in advance, so you are not steaming the eggs, but making them.

It is best to use cold boiled water, or warm boiled water of about 45 degrees, that is, warm boiled water when your hands feel hot but not very hot. When beating eggs, slowly add water while stirring. You should also pay attention to the amount of water added. Generally, the ratio of eggs to water is 1:2 or 1:3. If you like it to be tender, add more water, and if you like it to be old, add less water.

3. When to add seasonings?

We have all had this experience. A layer of white, hard, and very salty egg white has settled under the steamed egg custard. This is the result of adding salt before steaming. If condiments are added to the custard before steaming, the protein will be denatured and the nutrition will be seriously damaged.

The best way is to make a few cuts with a knife after the egg custard is steamed, and then pour in a little cooked soy sauce or salt water, sesame oil, chopped green onion, etc.

4. How to steam?

Steam eggs should be steamed over water. Don’t follow my example and steam them in a rice cooker to save time.

Wait for the water in the steamer to boil before putting the steaming bowl in. Do not steam in cold water. When steaming custard, put a lid on the bowl so that the egg liquid can be heated evenly from top to bottom. This can avoid the situation where the surface is honeycombed but the bottom layer is not yet cooked.

Eggs themselves are easy to cook, so there is no need to overcook them. The steaming time is about 10 minutes, not too long, as the eggs will become hard.

Don't make the steam in the pot too big, otherwise it will turn into briquettes.

The best way is to leave a slight gap in the lid of the pot when steaming. Do not cover it tightly, otherwise the steam will leak out.

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

Therefore, many families will use it as a complementary food for their children. However, although egg custard is nutritious, sometimes it is not always made well. It is easy to make it old or it just doesn’t look good. Today I will teach you how to make it. How to make an egg custard as smooth as a mirror, come and try it now.

Egg Custard

Ingredients:

(1) Rinse the eggs, knock them into a bowl, and add an appropriate amount of salt;

( 2) Add the same amount of cold boiled water as the eggs. If you are not sure about the amount, just use half an egg shell and fill it 4 times;

(3) Use chopsticks to stir in one direction and break it up thoroughly. ;

(4) Filter the egg liquid twice with a strainer to remove the scum;

(5) Cover it with plastic wrap and poke a few small holes on the plastic wrap with a toothpick. hole, put it into a steamer with boiling water, and steam over medium-low heat for 7 to 8 minutes. After taking it out of the pot, add sesame oil and light soy sauce to taste, then add chives and red pepper to garnish.

Custard ingredients: any eggs (I used 4, about 200 grams), 500 grams of warm water (water is 2.5 times the amount of eggs)

Sauce ingredients: 50 grams of minced meat, soaked in water 20g minced shiitake mushrooms, soaked sea rice and cut into minced pieces, 10g minced chives, 5g water (just cover the ingredients)

Very fresh soy sauce, thirteen spice ginger powder, appropriate amount of vegetable oil, a little water, a little starch

Note: No salt is needed. Both dried shrimps and soy sauce have a salty taste. If you don’t add dried shrimps, you can add some salt

Method: 1. Break the eggs into a basin and stir well. Pour in warm water and whip up rich foam

2. Filter through a fine sieve to remove the foam (the surface of the custard will be very smooth)

3. Cover with a plate or plastic wrap (to isolate the water) Steam, no water will come out of the custard)

4. Put the pot in a cold water steamer and bring it to a boil over high heat, then steam slowly over low heat for 15 minutes (no honeycomb holes will appear in the custard when steamed over low heat)

While steaming the egg custard, you can make the sauce:

1. Heat the pot, add a little oil, and stir-fry the minced meat until it changes color

2. Add the mushrooms and dried shrimps and stir-fry Evenly

3. Add soy sauce and stir-fry until fragrant

4. Pour in water and add thirteen-spice ginger powder to taste

5. After boiling, add water and starch to thicken the gravy

6. Sprinkle half of the chopped green onions and mix well and turn off the heat

7. When eating, pour the juice over the steamed egg custard and sprinkle with the remaining chopped green onions< /p>

Here I write down the method of making steamed eggs with clams. The method of making egg custard is the same, but without adding clams. Many people like to order clam steamed eggs when dining in restaurants. Everyone thinks it is delicious and nutritious, especially when the elderly and children eat together. It is very popular because of its smoothness and delicate texture.

Some people may think that their steamed food is not delicious. How can they make it as smooth and delicate as the ones in restaurants? Did they add any additives? Well, it’s hard to say whether there are additives in restaurants. I don't think it's necessary. But what I want to say here is that if you want to make it yourself, as long as you remember the 4 key points, you can also make tender, delicious and beautiful clam steamed eggs.

First of all, it goes without saying that you have to choose good eggs. We all know that using local eggs to make custard is the most delicious. How can a restaurant give you local eggs? So, we still win on this point. Next, choose clams. The best choice for steamed eggs is green clams. Green clams are slightly higher in nutrition than clams in all aspects. The most important thing is that they are beautiful and round. This is a world of beauty. The second point wins.

Okay, now let’s talk about how to make tender and beautiful clam steamed eggs. In fact, it is very simple to put it bluntly. Really just need to pay attention to 4 points.

Ingredients: 200 grams of green clams, 3 free-range eggs

Seasonings: appropriate amount of salt, 3 slices of ginger, 2 teaspoons of sesame oil, half a spoon of cold soy sauce, appropriate amount of chopped green onion

1. Choose live clams. When buying, pay attention to the ones with tongue sticking out, which are fresh ones.

Of course, those who don’t stick out their tongues are not necessarily bad, but I worry that there is a pile of dirt inside. After buying it, put it in water and add a little cooking oil. Leave it for 2 hours and let it vomit mud and sand.

2. Boil 2 bowls of hot water, add 3 slices of ginger, appropriate amount of salt, and after the water boils, add the washed clams. At this time prepare a pair of chopsticks and a spoon. Give it a stir. Once you see which clam has opened, fish it out quickly. Because clams open in front and back, you can't wait until all the clams open before fishing them out, otherwise they will become overcooked. As soon as they are opened, they must be fished out

3. After all the clams are fished out, if there is still sediment on the shells, it is best to rinse them again with running water. Let the clam soup sit for a while until it is warm, then filter out the ginger and sediment at the bottom of the pot. Beat 3 eggs.

4. Mix the egg liquid and clam cooking water in a ratio of 1:1 or 1:1.5 and beat well. Use a fine sieve to filter out any bubbles from the top. This step is particularly critical, so that the steamed eggs will be delicate and without holes. (If you don’t have a sieve at home, use a spoon to skim it out little by little)

5. Put the cooked clams into the sieved egg liquid bowl, cover the surface with a layer of plastic wrap, and tighten it. Use a toothpick to poke a few small holes in it. After the water in the steamer boils over high heat, turn to medium heat. Put the bowl on. Cover the pot tightly and steam for about 8 minutes. It depends on the size of the container, but generally it will not take more than 10 minutes. Otherwise, it will become unpalatable after steaming. Before eating, drizzle with sesame oil and light soy sauce, and sprinkle with chopped green onion. Especially delicious.

Tips

Use the water used to cook clams to steam the eggs, and turn the original soup into the original food. The steamed egg custard will be particularly delicious. Just master the points above. Even novices can make delicious and beautiful custard.

I met a senior in the food industry by chance. I happen to be a foodie and like to cook, so I started chatting with this senior and discussed the skills of making daily meals. He is really a good person. Veteran driver. Some people say that making good food is about being a good person. As long as you do it with your heart, you will be wonderful. You must have read the title and came here to learn from it. Today I will tell you the secret of steaming a bowl of tender chicken cake. It is actually very simple and you can learn it once you learn it.

Ingredients

1 egg, coriander, very fresh flavor, sesame oil, salt, cold water, steaming time: 8-10 minutes

1. Take 1 egg set aside.

2. Crack the eggs into a small bowl and beat them up.

3. Add cold boiled water to the bowl where the eggs are opened. The water should be one-half of the egg liquid. (Tips: Add cold boiling water to steam the eggs until they are tender).

4. Add a little salt to the bowl and stir evenly. If there is foam, shake it out with a small spoon.

5. Put on the steamer. In order to prevent the soda from falling into the bowl, most people wrap the bowl with plastic wrap. I think the plastic wrap is not environmentally friendly, so I covered it with a plate and steamed it still fresh and tender.

6. After the water in the steamer boils, add the egg liquid and steam over medium-low heat for about 10 minutes.

7. At this time, carefully remove the plate, take out the chicken cake, pour in an appropriate amount of very fresh flavor, then pour in an appropriate amount of sesame oil, and garnish with coriander.

To be able to steam egg custard as smooth as a mirror, through my actual experience, I only need to master two secrets, and it will work every time!

Tip 1: After beating the eggs, use a spoon to skim off the foam on the surface! If this scum is not skimmed off, it will eventually form a porous structure.

Tip 2: Before steaming, cover the bowl with plastic wrap so that during the steaming of eggs, the water condensed on the lid will not drip into the egg custard, making it easier to Form porous tissue.

By doing these two things, you can basically steam the egg custard as smooth as a mirror. It is 100% successful!

Steps to make silky egg custard

1. Four fresh eggs.

2. Add the same amount of water and two grams of salt as the eggs, and open until even (if you like it more tender, you can add a little more water).

3. Pass the evenly beaten egg liquid through a fine gauze mesh to filter out the floc in the egg liquid (this step is very important, as it determines whether the egg custard is silky and delicate. You can also use a drawer without a fine gauze mesh) cloth or stockings instead).

4. The filtered egg liquid (skip off any foam) is obviously much more tender.

5. Seal it with plastic wrap, but use a toothpick to poke five or six small holes in the plastic wrap. This is done to prevent the distilled water from dripping onto the egg mixture. After everything is prepared, you can steam it in the pot (after the water in the steamer boils, add the egg liquid.

Depending on the portion size, steam for six to ten minutes. )