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蒸好蛋羹的关键是:加入蛋液中的水要用凉开水,而不能用冷水.因冷水里有空气,水被烧开后空气排出,蛋羹出现蜂窝.用凉开水蒸蛋羹,表面光滑似豆腐脑.蒸制的时间要恰到好处,时间长了,碗的四周出现许多小泡,碗中间浮着一层水.蛋羹蒸到何时才算熟了呢,蒸到7～8分钟后,揭开锅盖,稍倾碗,视碗里的蛋液全部凝结,就可离火了.配以香油、葱末、味精、少许酱油,味很美.
The key to steamed egg custard is: add water to the egg liquid to use cold water, but can not use cold water because there is air in cold water, water is boiled air is discharged, egg custard appeared honeycomb. With cold water steaming custard, the surface smooth Tofu brain. Steamed time just right, a long time, there are many small bowls around the bubble, the middle bowl floating layer of water. Egg steamed when it is considered cooked yet, steamed to 7 to 8 minutes later, exposing Open the lid, pour a little bowl, depending on the bowl of egg liquid all condensation, you can leave the fire with sesame oil, green onion, MSG, a little soy sauce, delicious taste.