What is the ratio of egg custard to water?

Eggs are a popular food for many people because they contain a lot of nutrients. We have known since childhood that eggs are very healthy and good for the body. Of course, the easiest way to cook eggs is to fry them directly, but some people also like to eat egg custard, the silky taste will greatly satisfy them. So, what is the ratio of egg custard to water?

The ratio of eggs to water is about 1:2. Add warm water and mix it thoroughly with the egg liquid. Egg custard is a home-cooked dish made with eggs, which is delicate and tender. Eggs are rich in protein, fat, vitamins and minerals such as iron, calcium, potassium, etc. that are needed by the human body. The protein is high-quality protein and has a repairing effect on liver tissue damage.

Cooking Tips

6 tips for steamed egg custard:

1. When beating the eggs, do not beat them in circles. Beat them horizontally or vertically so that the eggs can be fully beaten.

2. Be sure to use boiled water or purified water

3. My experience is that for one egg, add one and a half spoons of water, for two eggs, add two and a half spoons, and so on. The spoon refers to the spoon used to serve dishes at home.

4. Be sure to filter the egg liquid before steaming to remove the bubbles

5. The water in the steamer must be boiled first, then put the egg liquid in to steam.

6. Be sure to cover the lid or plastic wrap to prevent moisture from dripping into the egg custard.

Follow the above 6 steps to steam a tender and smooth egg custard.

(1) Avoid adding raw water or hot water.

Adding raw water is because there is air in tap water. After the water is boiled, the air is discharged and small honeycombs will appear in the egg custard, affecting the quality of the egg custard, making it lack tenderness and damaging its nutritional components. It is also not advisable to use hot water, otherwise the boiling water will heat the egg liquid first and then steam it, which will damage the nutrition and even fail to produce egg custard. It is best to use cold boiled water to steam the egg custard, which will prevent the loss of nutrients and make the surface of the egg custard smooth, soft and tender like brain, and taste delicious.

(2) Avoid stirring the egg mixture violently.

Stirring the egg liquid vigorously or for a long time before steaming will cause the egg liquid to foam, and the egg liquid will not dissolve into one when steaming after it is dissolved. It is best to beat the egg liquid, add cold boiled water and then beat it lightly to mix.

(3) Avoid adding seasoning before steaming.

If seasonings are added to the egg custard before steaming, the protein will denature, the nutrition will be damaged, and the steamed egg custard will not be fresh and tender. The seasoning method should be to cut the egg custard a few times with a knife after steaming, add a little cooked soy sauce or salt water, as well as chopped green onions, sesame oil, etc. This way the egg custard is delicious, tender and the nutrition is not damaged.