I occasionally like to steam egg custard at home. It's delicious, smooth, and very nutritious. But sometimes, the steamed egg custard ends up with a honeycomb-like texture, which is really frustrating! How can you steam egg custard that is perfectly flavorful, aromatic, and delicious? Today, let's look at how to steam egg custord so it's not tough or hard, with a smooth surface, and full of flavor, aroma, and taste!
1. The water used for steaming egg custard is key! Never add raw or boiling hot water!
How much water should be added for steaming egg custard? Generally, a ratio of 1 part egg to 2 or 3 parts water is suitable.
Steaming egg custard with raw or boiling hot water is a mistake. Adding raw water is bad because tap water contains air. When the water is brought to a boil, the air is released, causing the custard to form small air pockets, which affects its quality, making it less tender and damaging its nutrients. It's also not advisable to use boiling hot water, as it will cook the egg mixture before steaming, damaging the nutrients and potentially preventing the custard from setting properly. The best option is to use cooled boiled water to steam the egg custard. This preserves the nutrients and results in a custard with a smooth, soft, and tender texture, and a delicious taste.
2. Have you mastered the time and force for mixing?
When beating the eggs, be gentle and slow. Gently stir the eggs and water in one direction. When mixing, use chopsticks to lightly beat the mixture until bubbles about 1 cm high appear on the surface. If you stir too vigorously, the egg mixture will produce a lot of foam, and after steaming, the water and custard are likely to separate.
3. Adding the egg mixture after the water boils makes it more tender and delicious.
When placing the egg mixture in the steamer, pay attention to the second secret for a tender custard: add the egg mixture only after the water has come to a boil. Also, do not cover the steamer lid completely; it's best to leave a gap about the width of a finger.
4. Avoid steaming for too long, and the steam should not be too strong.
Because the egg mixture is rich in protein, it will gradually coagulate and form a solid block when heated to around 85°C. If steamed for too long, the custard will become hard and the protein will be damaged. Too much steam will cause the custard to develop a honeycomb texture and reduce its delicious flavor.