When Making Egg Custard, Do Not Directly Add Water, This Step Is Crucial for Tender and Smooth Result
Eggs are rich in protein, so eating two eggs a day can supplement the body's protein needs. Eggs can be prepared in many ways, such as boiled eggs, scrambled eggs, and egg soup, but these are not my favorites. I most love making egg custard. Egg custard is delicate and silky, melts in your mouth, and can be eaten as a snack or mixed with rice. I usually eat egg custard with rice and rarely eat it as a snack.
The correct method of making egg custard, many people directly add water, a big mistake. It’s no wonder there are honeycomb.
Many people will encounter two situations when making egg custard. One is the appearance of honeycomb, and this phenomenon is usually caused by two reasons, one is that the water added is wrong, directly adding clean water, because clean water contains a lot of gas, so when steaming, it is easy to appear honeycomb, and the other is excessive stirring of the eggs, which produces a lot of bubbles and fails to remove the bubbles. The other situation is that honeycomb appears, the reason is that the water is added too much, leading to the egg cannot solidify.
In fact, many people directly add water when making egg custard because water contains a lot of gas, which is a big mistake. This will easily make the egg custard appear honeycomb. So what water should be used when making egg custard? The correct answer is cool boiled water, because cool boiled water contains less gas after boiling, and there are fewer microorganisms, so the egg custard made in this way has a higher nutritional value. Therefore, when steaming egg custard, you must use cool boiled water.
Egg Custard Recipe
Step 1: Crack the eggs into a bowl, stir evenly, then add cool boiled water and a little salt and stir evenly. Remove the surface bubbles, and finally cover with plastic wrap, poke several holes in the plastic wrap with a toothpick, and let it stand for 15 minutes.
Step 2: Place the egg custard in a pot and steam it. Remember to put it in after the water boils, and steam for 8-10 minutes. The time should not be too short, otherwise it is easy to ripen, and too long will steam too old.
This is the recipe for egg custard. Many people directly add water when making egg custard, which is a big mistake. You should use cool boiled water, otherwise the egg custard will not be delicate and silky, and will not have honeycomb.
