We don't have this brand here, so we can't say that water can destroy protein in eggs. It's a little scary to think about it. Originally, bottled mineral water was used at home, because mineral water was prone to scale problems and was too lazy to clean it, so it was replaced with pure water. After that, there was a constant gossip about how the water plant was. Now the family is retro, so I use a kettle to boil water to eat, hehe!

Protein in eggs will solidify at 60-70 degrees Celsius. When steaming, if the fire is big and the steam is fierce, the temperature of the outer layer of egg liquid will rise rapidly, resulting in a large temperature difference between inside and outside. When the egg liquid inside solidifies, the outer layer will dehydrate into a honeycomb. Therefore, to make a good egg custard, we must master three points:

1. temperature

Stir the egg mixture with warm water, boil it and steam it over medium heat.

2. Time

Boil and steam for 8 minutes.

3. Proportion

The ratio of egg liquid to cold water is 1: 2.

(Cold water used for steaming egg custard can be replaced with chicken soup or milk soup)

After the water must be boiled, put the egg liquid on the steaming partition, and then turn on the small fire. The lid must be opened, not too tight. The custard steamed in this way will never have honeycomb eyes and will not taste old.

About 10- 15 minutes, the egg soup should be almost ready. Sprinkle some chopped green onion (you can also add minced meat according to your personal preference) and drop a few drops of steamed fish and soy sauce to enjoy!