Steamed Egg Custard-----the Secret of Soft and Smooth Egg Custard

Steamed Egg Custard-----the Secret of Soft and Smooth Egg Custard

1. Egg ready

2. Egg ready

3. Pour the cold white boil into a bowl. Be sure not to use tap water. I will explain in detail in the remarks later.

4. Pour the cold white boil into a bowl. Be sure not to use tap water. I will explain in detail in the remarks later.

5. The eggs are beaten into cold boiled water. This sequence is to reduce foam

6. Add appropriate amount of salt, a few drops of sesame oil, and mix slowly

7. Pour into the strainer and filter. Stir the unscrambled egg whites while straining. This step is the key to tenderness.

8. Is the filtered egg liquid much more delicate? If there is foam, remove it

9. Is the filtered egg liquid much more delicate? If there is foam, remove it

10. Cover with plastic wrap and insert some small holes with toothpicks

11. Put the cold water into the pot and heat it evenly. Be careful not to cover the pot when the water is not boiling. After the water is boiled, cover the pot and steam for 12 minutes. The proportion of water is higher, so it takes 12 minutes and then boring for two minutes. , The time must not be too long, and it will not work if it is short. The eggs must be steamed, and turn off the heat after fixing and forming (I will explain why in the remarks later)

12. When out of the pan, the eggs are very tender and smooth. Many friends suggest that the ratio of egg to water is 1:1. In fact, I think 1:2 is particularly good. The steamed eggs are very tender and smooth. Add it according to your taste.

13. When out of the pan, the eggs are very tender and smooth. Many friends suggest that the ratio of egg to water is 1:1. In fact, I think 1:2 is particularly good. The steamed eggs are very tender and smooth. Add it according to your taste.

14. You can add all kinds of dried fruit that your child loves to eat, and I sprinkled some melon seeds today

Tips:

Remarks:



Eggs have a high nutritional value. Regular eating of eggs can enhance memory, protect the heart and arteries, prevent cancer, and delay aging. But if it can’t be processed and eaten, supplements will become “scrap” or even “drugs”, so you should carefully master the knowledge in eggs and take precautions.



1. Avoid eating uncooked eggs

Egg protein contains avidin, which can affect the absorption of biotin in food, causing the body to experience symptoms such as loss of appetite, general weakness, muscle pain, skin inflammation, and eyebrows. Eggs contain antitrypsin, which affects the body's digestion and absorption of egg protein. These two substances in immature eggs are not decomposed, thus affecting the digestion and absorption of protein. Eggs will carry bacteria in the process of formation. Uncooked eggs cannot kill bacteria and easily cause diarrhea.



2. Avoid eating hard-boiled eggs

If the egg is boiled for too long, a gray-green ferrous sulfide layer will form on the surface of the egg yolk, which is difficult to be absorbed by the body. Protein aging will harden and become tough, affect appetite, and is not easy to absorb.



3. Eggs should not be cooked with sugar

Boiled eggs and sugar will produce a substance called glycosyl lysine due to high temperature, which destroys the beneficial amino acid components in the egg, and this substance has a blood clotting effect, which will cause harm when it enters the human body. If you need to add sugar to the boiled egg, you should wait for it to cool slightly and then stir it, the taste will not diminish.



4. Scrambled eggs do not need to put MSG

Eggs contain sodium chloride and a large amount of glutamic acid. These two components are heated to produce sodium glutamate, which has a pure umami taste. The main component of MSG is also sodium glutamate. If MSG is added to scrambled eggs, it will affect the synthesis of sodium glutamate in the egg itself and destroy the umami taste of the egg.



5. Avoid storing boiled eggs after soaking in cold water

Some people often immerse boiled eggs in cold water to make use of the different coefficients of thermal expansion of the eggshell and the egg white to make the eggshell easy to peel off, but this practice is not hygienic. Because there is a protective film on the surface of fresh eggs, the water in the eggs is not easily volatile and prevents microorganisms from entering. After the eggs are cooked, the film on the shell is destroyed, and some gas in the air cavity of the eggs escapes. At this time, the eggs are placed in cold water. The temperature in the air cavity drops sharply and presents a negative pressure. Cold water and microorganisms can enter the egg through the pores on the double-layer membrane of the egg shell and the shell, and it is easy to spoil and deteriorate during storage.





To steam food, open the lid and bring the water to a boil, and then close the lid to steam. Use boiling water or filtered water for steaming things. It is said that there is chlorine in tap water. If the lid is covered after heating, the chlorine will be coated on the food. It is said that chlorine has the risk of causing cancer.