How to make egg custard that is smooth and tender

The key to making egg custard smooth and tender lies in the ratio of egg liquid to water, stirring method, and control of heat. There are mainly methods such as moderate ratio of egg water, sufficient filtration of egg liquid, steaming with warm water, controlling the heat, and appropriate steaming time.

1. Moderate egg water ratio

When making egg custard, the ratio of egg liquid to water directly affects the taste. It is usually recommended that the ratio of egg mixture to water be between 1:1.5 and 1:2. Too much water can cause the egg custard to be too thin, while too little water can make the egg custard too hard. Using cold or warm water is more effective, avoid using raw water directly to reduce the generation of bubbles. The egg mixture should be thoroughly beaten to allow the yolk and egg white to completely blend, resulting in a uniform and delicate texture of the steamed egg custard.

2. Fully filter the egg mixture

The beaten egg mixture needs to be filtered through a fine sieve at least once to remove undissolved protein gluten and bubbles. The filtered egg mixture is more delicate and less prone to honeycomb like pores during steaming. If you pursue ultimate smoothness, you can filter twice. After filtering, let it stand for a moment to allow the bubbles in the egg mixture to naturally dissipate, further enhancing the tenderness and smoothness of the egg custard.

3. Steaming with Warm Water

Using warm water instead of boiling water during steaming can prevent the egg mixture from suddenly solidifying too quickly due to heat. Before putting the egg mixture bowl into the steamer, the water in the pot should be heated to a slightly hot state. It is best to use ceramic bowls with uniform thermal conductivity for steaming, and cover the bowl mouth with high-temperature resistant plastic wrap or fasten the plate to prevent water vapor from dripping and damaging the surface flatness.

4. Control the heat

The key to keeping the egg custard tender and smooth is to steam it over low to medium heat throughout the process. A large fire can cause the egg mixture to boil and produce pores, making the texture rough. Steam the steamer and turn it to a low heat, allowing the egg liquid to solidify slowly. The heat can be determined by observing the edges of the egg custard. When the edges solidify but there is still slight shaking in the center, the heat can be turned off and the remaining temperature can be used to continue solidifying the central part.

5. Suitable steaming time

The steaming time for regular sized bowls should be controlled at 8-10 minutes. If the time is too short, it will cause the center to not fully solidify, while if it is too long, it will cause the egg custard to age and release water. After steaming, let it simmer for 2 minutes before taking it out to avoid collapse caused by excessive temperature difference. To test maturity, a toothpick can be inserted into the center and pulled out without any adhesive residue, indicating maturity.

When making a perfect egg custard, it is important to choose fresh eggs as the protein structure of old eggs is loose and prone to water leakage. Before steaming, a small amount of salt can be added to help solidify the protein, but it should not be too much to avoid affecting the tenderness. Drizzle a little soy sauce or sesame oil before consumption to enhance the flavor, but avoid adding it too early to cause the egg custard to water out. After mastering these techniques, you can adjust the softness and hardness according to personal preferences. For example, when feeding to infants and young children, you can increase the amount of water appropriately and extend the steaming time to obtain a softer texture. Egg custard is a good source of high-quality protein in daily diet, suitable for people with weak digestive function to supplement nutrition.