The Mistake You're Making When Making Steamed Egg Custard (and How to Fix It!)
When steaming egg custard, directly adding water is wrong! Learn these 3 techniques to make your egg custard silky and smooth without air pockets
For families with elderly people and children, they often prefer to eat lighter meals. Egg custard is loved because of its rich nutrition and high cost-effectiveness. However, after eating boiled eggs frequently, I accidentally tasted steamed egg custard in a Cantonese restaurant – it's silky smooth, like pudding, and I became addicted to it, basically eating it every day for my children and elderly parents to supplement their nutrition! It's really delicious, and they all love it. It's also quite simple to make! Of course, egg custard also has techniques. Directly adding water is wrong, learn these techniques to make your egg custard silky and smooth without air pockets!
Egg custard is easy to say, but it's not easy to make well. When I first started making it, it either became shapeless like egg soup or turned into honeycomb-like chicken cakes. After many failed attempts, I finally made super delicious egg custard – silky and smooth without air pockets, really delicious! Let's take a look at the steps below!
Egg custard recipe
Ingredients needed: 1 egg, appropriate amount of warm water, a little salt!
Step 1: Wash the egg and crack it into a bowl!
Step 2: Add a small amount of warm water to the egg. I use a temperature-controlled kettle, so I can see the temperature, about 45 to 50 degrees Celsius. The ratio of eggs to water should be approximately 1:1!
Step 3: Stir in one direction until fully integrated, and skim off any foam on the surface. Some people also say adding a few drops of white vinegar can dissolve the foam, you can try it! I use a spoon to skim it off directly!
Step 4: Bring a pot of water to a boil, then put it in a steamer!
Step 5: Cover the egg custard with a piece of plastic wrap. Let's talk about the function of plastic wrap – it's to prevent water vapor from dripping onto the egg custard, which causes honeycomb-like appearance and is not beautiful. A plate is also a better option, it's safer and healthier!
Step 6: Cover with a pot lid and steam for about 8 minutes. I use a bowl, which is a little deeper. If you steam it with a plate, the time can be shortened accordingly!
As soon as the finished product was made, the kid ate it before I could take a photo! I can't help it, a child who loves to eat is so annoying, so I made another one! It's finally a picture of the finished product I took, it's really silky and smooth without air pockets, and the taste is also very delicious!
Warm tips
1. Before steaming the egg, you need to add the appropriate amount of warm water, the temperature should be between 45 and 50 degrees Celsius, and the ratio should be 1:1;
2. When steaming egg custard, you must add plastic wrap or cover it with a lid to prevent water vapor from dripping!
3. Don't steam for too long, or it will easily become old!
In the kitchen, there are no secrets, only the chef's skills and experience. Today we share the little tips for steaming egg custard. Have you learned it? Try it now! It's really delicious and helps with fire!
