Many friends enjoy eatingsteamedeggcustard, although it's not difficult to make, the resultingegg custardoften has an uneven surface and a less than appealing appearance. It also tends to be rather dry in texture. Here are some tips for making well-steamed egg custard.

Whether or not you can successfully steam egg custard depends mainly on whether the egg liquid is stirred properly, aside from adding an appropriate amount of water.

Egg liquid has a viscous colloidal structure. When stirring the egg liquid, ensure that air is evenly mixed in. The longer the stirring time within a certain range, the more air can be incorporated.However, if the stirring time is too long, it will change the nature of the colloid, reducing its viscosity and causing the film to break, allowing the air to escape.Therefore, the stirring time should be appropriate.

The temperature affects how well the egg liquid can be stirred. When the temperature is below 20°C, you should stir for about five minutes to ensure adequate air mixing; when the temperature exceeds 20°C, reduce the stirring time appropriately.If oil and salt are added during the initial stages of whipping, it may damage the egg's protein structure, making the steamed custard tough.

Adding oil and salt after properly whipping the egg liquid ensures that the final steamed custard is soft upon removal from the steam pot.If you mix the egg liquid thoroughly before adding oil and salt, stir briefly, then steam it, the steamed egg will be very tender when served.