What is the reason why the egg custard does not take shape

Many people are troubled by the fact that egg custard cannot be formed no matter how hard they are steamed. At this time, you need to understand whether your method is correct. If the water ratio is not correct, or some people like to use purified water, then the egg custard will not coagulate when steaming eggs. So after understanding these reasons, you should pay attention to the correct method and technique of steaming egg custard.

1. Reasons

Steaming egg custard is just like making soy milk into tofu. It also needs to coagulate. If you add purified water, and there are not many ions in purified water, the effect of steaming it will not be as good as the egg custard made with lime water or boiled water. Therefore, you can add lime water or not use purified water. Before steaming, the protein in the eggs has already denatured when encountering metal salt ions, and its ability to combine with water has decreased. Soon after the raw eggs and "water" are mixed evenly, some of the "water" will precipitate from the egg liquid. The final steamed product does not look like egg custard, but rather egg balls and water. Of course, when making egg custard, there is also a process of protein denaturation, but that is the denaturation of protein due to heat.

2. Practice

2 eggs, about 5 tablespoons (75 ml) of cold boiled water, 1/2 teaspoon (3 grams) of salt, 1 piece of kitchen paper towel, 1/4 teaspoon (1 ml) of sesame oil

1) Beat the egg liquid until the egg white and egg yolk are evenly mixed together without any large lumps.

2) Add cold boiled water (do not add raw water directly), stir well while adding, then add salt and stir thoroughly.

3) Use a strainer to filter out the bubbles, or use kitchen paper to absorb the bubbles on the surface of the egg liquid to ensure that the surface of the liquid is smooth and flat. This way, the egg custard will not have ugly honeycombs.

4) Cover with a layer of plastic wrap, place in a steamer, heat over high heat. When the water in the steamer boils, turn to low heat and steam for about 10 minutes. After taking it out of the pan, drizzle a little sesame oil along the edge of the bowl.

III. Method

Ingredients: 200g eggs, seasoning: 2g salt, 2g white sugar

1. Pour clean water into the basin, beat the eggs and mix well, put them into the steamer and steam for 15 minutes;

2. Place the pot on high heat, add water, sugar and salt and cook;

The reason why steamed egg custard does not solidify. Teach you the correct way to steam egg custard

3. After boiling, pour it over the steamed eggs.