But, you know what? Although the egg custard is very simple and quick to make, some people can't make it well, either it is wrinkled or honeycomb-shaped, which is very unpalatable. Some people don't even know whether to steam eggs with cold water or hot water. So Xiaohong will share it with you today. When steaming egg custard, use cold or hot water. Hurry and follow me to find out!
First, there are tricks to beat eggs.
First of all, as a first step, don't rush to find the eggs in the bowl. We should check the surface of the egg to see if it is damaged or rotten and moldy. If you find it, throw it away immediately, because the broken eggs are not only nutritious, but also harmful to your health. Be sure to check them clearly.
After checking the eggs, we took out a big bowl directly and put all the prepared eggs into the bowl. Xiaohong eats by herself. It is enough to prepare 2-3 eggs, and you can also quantify the number of people who eat. Beat the eggs, and then we put a spoonful of edible salt in the bowl. Adding edible salt can increase the flavor of eggs and remove the fishy smell of eggs, and then we stir them in the egg bowl with chopsticks, so that the edible salt and eggs can be fully integrated.
2. Egg custard, cold water or hot water?
By the way, when stirring the custard, one more thing must be paid attention to. When stirring, stir clockwise. This place is usually forgotten by many people, so that the custard is not only beautiful on the surface, but also slippery on the eggs.
Stir the eggs and edible salt for about 2 minutes, then add a small bowl of warm water to the bowl. After adding warm water, stir the custard quickly clockwise. This process will be a little tired, but don't worry about the need for stirring 1 minute. Having said that, we all know that we should put warm water when making egg soup. If boiled water is added, the ingredients in the egg soup will be destroyed. If it is cold water, the custard will be heated unevenly inside and outside, so warm water must be added here, so that the steamed eggs are not only beautiful but also smooth, and there is no honeycomb inside, which is tender than tofu.
Third, the egg custard finished product
Add warm water and stir the custard 1 min. Put it aside for a while. I then add a lot of water to the pot, then put a steamer on the pot, then put the egg liquid just stirred on the steamer and steam the eggs for 8 minutes.
We don't want to eat steamed eggs right away. I took out my knife and scratched a small piece on the surface of the custard for convenience. Then continue to add a spoonful of cooking oil to the eggs and a proper amount of soy sauce to adjust the taste. Finally, sprinkle chopped green onion on the surface to decorate it, and our simple and quick egg soup will be ready.
Finally: