Steam egg custard for a few minutes

Steamed egg custard usually takes 8-10 minutes, depending on factors such as the heat, container material, and thickness of the egg mixture. When steaming egg custard, the key factor is the heat. Steaming over low to medium heat can prevent honeycomb like pores from appearing on the surface of the egg custard and maintain a delicate texture. Ceramic bowls or glass containers have uniform thermal conductivity and usually require slightly longer time than metal containers. When the thickness of the egg mixture does not exceed 3 centimeters, it can solidify in 8 minutes; If using a deep bowl or thick egg mixture, it should be extended to 10 minutes. During the steaming process, the state of the egg mixture can be observed. When the surface is completely solidified and there is no flowing liquid in the center, the heat can be turned off. If a steamer or rice cooker is used, the time may be shortened to 6-8 minutes due to different steam pressures. The method of stewing in water requires 12-15 minutes, but the taste is smoother. insufficient steaming time can lead to incomplete solidification of the egg custard, and exceeding 12 minutes may cause the egg custard to age and harden. Cover the bowl mouth with cling film and poke holes before steaming to prevent water vapor from dripping and affecting the appearance of the finished product.

Steamed egg custard can be paired with shrimp, shiitake mushrooms, or scallions to enhance flavor, but the ingredients need to be added when the egg mixture is semi solidified. It is recommended to choose fresh eggs. When beating the eggs, add 1.5 times warm water and stir thoroughly. Sifting to remove bubbles can make the egg custard more delicate. After steaming, let it simmer for 2 minutes before removing from the pot to avoid shrinkage. For those with weak digestive function or infants and young children, the steaming time can be appropriately extended to ensure complete maturation, while reducing the use of seasonings.