How to make egg custard delicious and tender?

Method 1: boiling water+medium fire 12 minutes.

Use boiling water with a temperature of about 90 degrees, add some salt, directly stir into the egg liquid, pour boiling water while stirring, the ratio of water to eggs is 1: 1, and then steam in a steamer for 12 minutes. (Note: protein will solidify directly when it is added with boiling water, forming egg blossoms, so it is impossible to steam the perfect custard as expected. )

Similarly, change the ratio of water to eggs to 1: 1.5 and steam for 20 minutes. Steamed egg custard is just as beautiful and perfect.

Method 2: Warm water+medium fire15min.

In fact, many people suggest boiling egg custard in warm water. Let's use warm water of 50 degrees, just add some salt, and mix well in the egg liquid. The ratio of eggs to water is 1: 1.5, and steamed on medium fire 15 minutes. After cooking, the effect is perfect, the custard is as smooth as jelly, and the mirror effect is very obvious.

Method 3: Use cold boiled water+big fire 12 minutes.

This time, it is cold boiled water. The water temperature is 25 degrees at room temperature. Add salt to the water and mix it in the egg liquid. The ratio of egg liquid to water is 1: 1.

After the fire boils 12 minutes, take out the pot. This time, there are some very small holes in it, but they are so few that you can't find them without careful observation.