How to make steamed egg cake tender? Why does the steamed egg turn black?

Steamed egg custard is a good way to eat eggs. It tastes good, has little nutritional damage, and is suitable for all ages. Eggs are a common food, a well-known nutritious food. They are rich in protein, and the dishes made with them are fresh and delicious, so they are popular with everyone! How to make steamed egg cake tender is also a topic that people have been studying.

Contents of this article

1. How to make steamed egg cake tender

2. Why do steamed eggs turn black?

3. Four things to avoid when steaming eggs

How to make steamed egg cake tender

Eggs are a common food, a well-known nutritious food. They are rich in protein, and the dishes made with them are fresh and delicious, so they are very popular! Take egg cake as an example. It tastes smooth and smooth, similar to tofu, sweet and crispy, and melts in the mouth, which really makes people salivate! The method of steaming egg cake is not difficult, but if you want to make the egg cake fresh and tender, it will test your skills. In fact, as long as you master the following tips, you can easily control the fresh and tender egg cake!

1. First, buy fresh eggs. The quality of eggs has a great impact on the taste of steamed egg cakes. So the eggs should not only be fresh, but also better to use local eggs that are more delicious. So choose 2 to 3 fresh eggs of moderate size and good color, preferably just enough to cook a bowl.

2. First, beat the eggs in a bowl, then mix well with chopsticks. If you like salty taste, you can add a small amount of salt at this time. If you like sweet taste, add a small amount of sugar and mix well. If you like a special taste, you can also add a certain amount of milk.

3. Add twice the amount of warm water as the egg into the bowl. The water should be boiled warm water, and then stir the water and eggs evenly. If you have a strainer, you can use a strainer to filter it. This is not very important.

4. If you have a pressure cooker, you can put a steamer in the pressure cooker to steam. If you don't have one, you can use a pot with a lid and put water in to steam. If you use a pressure cooker, you can put the eggs in directly. If you use a normal pot, you can wait until the water is hot, then put the eggs in the steamer and steam them over low heat. Steaming over low heat with proper air holes can prevent the steamed eggs from boiling. You can also cover them with plastic wrap before putting them in the steamer to prevent water vapor from dripping into the egg custard during the cooking process.

Why do steamed eggs turn black?

There are two main reasons for the discoloration of egg custard: first, the eggs are no longer fresh and are suspected of spoilage. Second, there is a problem with the cooking utensils, such as the metal ions in the stainless steel bowl easily react chemically with the ingredients in the eggs, causing the steamed egg custard to turn black; third, the steaming time is too long, causing the sulfur and iron in the eggs to react, causing the egg custard to turn black. The nutritional value of the blackened egg custard will be greatly reduced.

Four taboos of steaming eggs

Steamed egg custard is a good way to eat eggs. It tastes good, has little nutritional damage, and is suitable for both young and old. However, the following four points should be avoided when making steamed 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, lacking tenderness, and the nutritional content will also be damaged. It is also not suitable 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 make the egg custard unsteamable. It is best to use cold boiled water to steam the egg custard, which will prevent the loss of nutrition and make the egg custard smooth, soft and tender like brain, and delicious.

2. Avoid violently stirring the egg liquid. Violently stirring the egg liquid or stirring the egg liquid 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 stirring. It is best to beat the egg liquid, add cold boiled water, and then lightly beat and stir.

3. Avoid adding seasonings before steaming. If seasonings are added to egg custard before steaming, the protein will be denatured, 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 with a knife after steaming, and add a little cooked soy sauce or salt water, chopped green onions, sesame oil, etc. In this way, the egg custard is delicious, tender, and the nutrition is not damaged.

4. Avoid steaming for too long and the steam should not be too large. As the egg liquid is rich in protein, it will gradually solidify into blocks when heated to about 85°C. If the steaming time is too long, the egg custard will become hard and the protein will be damaged. Too much steam will cause honeycombs to appear in the egg custard, reducing the umami taste.

It is best to use the degassing method when steaming egg custard, that is, do not cover the pot tightly when steaming egg custard, leaving a little space to allow air to escape during steaming. The best time to steam the egg is when it is cooked and tender.