Is it easier to digest steamed egg custard or boiled eggs? Why does steamed egg custard not solidify?

Eggs, also known as chicken eggs, are eggs laid by hens. They contain nutrients such as protein, fat, calcium, iron, and phosphorus. They are essential for daily nutritional supplementation. The common ways to cook eggs are egg custard and boiled eggs. Which is easier to digest, steamed egg custard or boiled eggs? Although we eat them every day, I believe most people know it very well!

Contents of this article

1. Is steamed egg custard easier to digest than boiled eggs?

2. Why does the steamed egg custard not solidify?

3. What to do if there is too much water in the steamed egg custard

Is steamed egg custard easier to digest than boiled eggs?

For the same amount of eggs, egg custard is easier to digest.

Eggs, also known as chicken eggs and chicken eggs, are eggs laid by hens. They contain nutrients such as protein, fat, calcium, iron, and phosphorus. They are essential for daily nutritional supplements for the human body. The common ways of cooking eggs are egg custard and boiled eggs. In terms of digestion, egg custard is easier to digest because an appropriate amount of water is added to the egg custard, which dilutes the nutrients in the eggs, thereby increasing the digestion speed. However, boiled eggs are more nutritious than egg custard, and the protein digestibility is as high as 99.7%.

Why doesn't the steamed egg custard solidify?

If the egg custard does not solidify when steaming, there are many factors that may affect it, mainly the following:

When steaming egg custard, if the ratio of water to eggs is not well controlled and too much water is added, the egg liquid will be too thin and the steamed egg custard will not solidify. The ratio of eggs to water is generally 1:2, but it does not have to be strictly 1:2. As long as the eggs and water are light yellow and not too thin after mixing, it is fine.

Secondly, it may be a problem of steaming time. Although egg custard is relatively easy to cook, it still takes 15-20 minutes to steam it. If you find that it has not been completely solidified after steaming, you can increase the steaming time. Generally, you can also use residual heat to steam it, so that the egg custard made will be more tender.

If the eggs and water are not fully mixed when steaming the egg custard, it may not solidify. Therefore, it is recommended to stir it fully before cooking.

What to do if there is too much water in the steamed egg custard

When there is too much water in the egg liquid, you can add eggs to balance it, or drain out the excess water before stirring it evenly. In short, the ratio of egg custard to water should be between 2:1 or an appropriate ratio.

If there is water in the steamed egg custard due to external factors, you can cover it with plastic wrap before steaming it, and then poke a few small holes to vent air. This can greatly reduce the amount of water that enters the egg custard and make the steamed egg custard smoother.