How much water should be added to steamed eggs to make the egg custard tender?

Eggs are very nutritious food, rich in protein. There are many ways to cook eggs, including steaming, boiling, and frying. Steaming eggs is very particular about the amount of water. If you put too much water, the egg custard will be difficult to form, and if you put too little water, it will stick to the bowl. So what is the ratio of water to steam eggs?

How much water to put in steamed eggs

The best ratio of egg liquid to water is 1:1.5.

You can adjust the ratio slightly by reducing the amount of water to make the eggs harder, and increasing the amount of water to make the eggs more tender. However, the ratio cannot be adjusted too much, and especially you cannot add too much water, otherwise the eggs will not solidify.

How do you determine the ratio of egg liquid to water? It's very simple. After you break the eggs into a bowl, don't throw away the eggshells. Use half of the eggshell to measure the water. Do this three times.

How to make the egg custard tender

1. Steamed egg custard needs to be cooked with boiled water, and the water should be at 30 degrees or cooled;

2. After beating the eggs and water, a lot of bubbles will appear. These bubbles will disappear after a while, but you can scoop out the bubbles with a spoon. It is best to sieve it twice so that the egg liquid is more delicate, the egg custard will not be honeycomb-like, and the taste will be more tender and smooth.

3. Before steaming the egg custard, be sure to cover the bowl tightly with a tool. You can buy a bowl specially for steaming egg custard, or you can cover it with plastic wrap to prevent the steam from dripping onto the egg custard during heating.

4. After taking it out of the pot, pour a little light soy sauce and sesame oil, and a steamed egg custard as smooth as a mirror is ready.

Can I eat eggs with black spots?

An egg is actually an egg cell, and the yolk is the cell nucleus. Some eggs are sold when they have actually been fertilized, which is the first step towards becoming an embryo. However, in this process, due to environmental discomfort, the embryo is not formed further and development is terminated. Some substances left over from fertilization will remain, which will turn black when cooked. This does not affect the nutritional value and will not harm the human body.

What is the reason for the blood in the egg?

Eggs with blood in them are edible. If this happens, there are two reasons. One reason is that the temperature of the eggs is too high when they are stored for a long time, so the eggs will naturally hatch. After 5 days of hatching, you can see obvious blood. So when you break the raw eggs and find something red like blood, it is mainly caused by the above two reasons. You can eat them, but the nutritional value is far less than that of fresh eggs. It is best to cook the eggs before eating. I hope my answer can help you.