How did the steamed egg custard turn black?

Eggs are high-protein foods that we often eat in our daily life. They are nutritious, cheap and delicious no matter how they are cooked. However, I believe that many people have a special liking for them, that is, egg custard, which tastes smooth and tender, soft when frozen, and can't eat enough, especially for children and the elderly. However, the custard steamed by someone is black. What happened? Is the egg bad?

There may be several reasons to consider:

First, if the container for custard is made of metal, the protein in the egg is likely to undergo oxidation reaction when it meets the metal, leading to the blackening of the steamed custard.

The second reason is seasoning. If you put too much seasoning, such as soy sauce, it will also make the steamed egg soup black.

Third, the egg itself goes bad, or if it is cooked for too long, it will also cause the custard to turn black.

Before the reason is unknown, it is best not to eat this dark egg soup. So how can we steam a tender and beautiful custard? Let's see how I do it.

Prepare the following ingredients and tools: three eggs, 5 ml vegetable oil, 2 g salt, 250 ml warm water, one chopstick, one plate, and a glass night for steaming cakes.

Detailed production process:

1, clean the eggs first, because the skin of the eggs is attached with stolen goods and bacteria, so as to avoid the egg liquid from flowing into the bowl when the eggs are beaten; Prepare a heat-resistant porcelain bowl or glass bowl, preferably with a large opening and a small depth, so that it is heated evenly and cooked easily when steaming; Beat the eggs into a bowl, then add salt and vegetable oil and stir with chopsticks until the egg whites and yolks are evenly distributed.

The next step is very important. Add warm water to the egg liquid, and it must be warm water (boiling at a high temperature). If the water is too hot, it is easy to cook the egg liquid into egg drop soup. If the water is too cold, the steamed custard is not slippery enough, and the amount of water should not be too much or too little. If there are too few rivers, the taste will be affected. The approximate ratio is 1: 1.

3. After adding warm water, stir with chopsticks again to make the salt, oil, egg white and egg yolk evenly distributed. Then the egg liquid of Qianma is released from the crowded narrow passage and directly enters the next station and the steamer.

4. Prepare a steamer, fill it with enough water, and put the basin with egg liquid on the steamer.

5, find a heat-resistant plate upside down on the egg basin, or cover it with plastic wrap (stick a few small holes on the plastic wrap with a toothpick) to prevent water vapor from dripping and affecting the appearance. Cover it with a dish or plate, so you don't have to worry about the safety of plastic wrap, and it's breathable.

6. Finally, cover the egg liquid with a quilt, cover the lid, boil the water, and steam for ten minutes on medium and high fire. Be sure to keep an eye on the time, or you will fall short, haha. Turn off the fire and open the lid for five minutes. Wow, the custard is as flat as a mirror.

7. If you like a little heavy taste, sprinkle with light green garlic sprouts or chopped green onion when eating, then pour a little sesame oil and soy sauce, and put a spoonful into your mouth to taste slowly. The tender and delicate taste is really memorable.

How's it going? Have you learned? In my way: I can steam a smooth and delicate custard without filtering the egg liquid. Make a smooth egg custard for your family when you have time. I believe you can do better than me!

The above is my opinion on how the steamed custard turns black. Is the egg bad? " Personal opinion, and share the method of steaming tender and slippery egg soup without filtering egg liquid. I hope it helps you, and thank you for reading.