Is egg custard steamed in boiling water, or cold? As for the question of whether to use boiling water or cold water when steaming egg custard, there are actually people who use both methods, but I prefer to use boiling water for steaming.
The advantage of using boiling water for steaming is that the vapor is transferred to the egg liquid faster, allowing it to solidify faster. This reduces the time it takes to steam the custard, while also ensuring that the custard has a more delicate and silky texture.
The specific operation steps are as follows: first, pour the beaten egg liquid into the steaming bowl, and then put the steaming bowl into the already boiling steamer. Cover the pot and steam over medium-low heat for about 8-10 minutes, or adjust the time according to the size and heat of the steamer. This ensures that the custard receives enough heat to set quickly.
Steaming in cold water may make the egg custard rise more slowly, take longer to complete the steaming process, and may also affect the taste and texture of the egg custard.
In general, I personally recommend steaming with boiling water, which can better maintain the smoothness and texture of the egg custard. Of course, you can try different practices according to your preferences and find the one that works best for you.
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