The protein in the egg will solidify at 60°C to 70°C. When the steam is steaming, the temperature of the outer layer of the egg liquid will increase rapidly, resulting in a large temperature difference between inside and outside. When the egg liquid solidifies, the outer layer dehydrates into a honeycomb. shape. Therefore, there are three points to mastering eggs:
1.Temperature: stir the egg liquid with warm water and steam it with medium heat after boiling.
2. Time: 8 minutes after boiling.
3. Ratio: The ratio of egg and cold water is 1:2.
After the water must be opened, put the liquid on the steamer again, and then open a small fire, the lid must be left seam, do not cover tight. The egg tarts steamed out of this way will definitely not have a honeycomb, and the taste will not be old. (The steamed egg soup can be replaced with chicken soup or milk soup.) About 10 to 15 minutes, the egg soup should be almost as good. Sprinkle some chopped green onion (according to personal hobbies, you can also add meat chop and the like), drop a few drops of steamed fish, you can enjoy it!