How to fix the problem that the egg custard does not solidify?

Many people encounter the problem that the egg custard does not solidify when steaming eggs. This is definitely caused by the incorrect method of steaming eggs. Of course, we can also solve it through some remedial measures in the later stage. The following will introduce to you how to use some methods and techniques to make the egg custard achieve the purpose of solidification if it does not solidify.

1. After the egg custard is out of the pot, you may find that it is still watery. This is because the heat is not enough. Put the egg custard back into the pot, add more heat and cook for a few minutes. It will solidify after it is out of the pot.

2. When steaming egg custard, there is a ratio between water and eggs. If there are too few eggs and too much water, it will not solidify. If this is the reason, just pay attention to the ratio of eggs and water next time you make it.

3. When mixing egg custard, do not add cold water directly. You can cool the boiled water first, and then add it to the prepared eggs. Mix the eggs evenly and fully blend the egg yolk and egg white.

4. How to remedy the problem that the egg custard does not solidify? We will find that there will be a layer of foam on the stirred egg liquid. Take a piece of napkin and carefully absorb the foam. The surface of the egg custard made in this way will be smooth and the color will be attractive.

5. Don’t steam the eggs for too long. They can be taken out of the pot ten minutes after the fire boils. If you steam the eggs for too long, they will become old and the egg liquid and water will separate. If you feel that it is difficult to control the quality of the goods, you can use an egg steamer or cover the bowl containing the eggs with a larger bowl, or put a layer of plastic wrap on it. This way, it will not be a problem if it takes a longer time.

6. The protein in eggs will solidify at 60 to 70 degrees Celsius. If the fire is strong and the steam is strong during steaming, the temperature of the outer layer of the egg liquid will rise rapidly, resulting in a large temperature difference between the inside and the outside. When the egg liquid inside solidifies, the outer layer will dehydrate into a honeycomb shape.