鸡蛋羹蒸不成形为什么，请问鸡蛋羹为什么不成形？

据绿润百科网站「海映蓝了天」消息，近日，鸡蛋羹蒸不成形为什么，请问鸡蛋羹为什么不成形？引发热议，鸡蛋羹蒸不成形为什么同样引起许多争议，对此众网友各抒己见。但到底是怎么回事呢？绿润百科为您解答。

鸡蛋羹不成形的现象和原因有这么几个：

1、鸡蛋羹整体都不成形，蒸出来很硬，内部很多小气泡。如果是这种现象，可能的原因有几个，第一就是水放少了，所以蒸出来的鸡蛋羹比较硬；第二就是蒸的时间太长了，把鸡蛋蒸老了，一般鸡蛋羹蒸10至15分钟就可以了，时间太长不好，会出现我们常说的“蒸老了”这种现象；

2、鸡蛋羹内部比较嫩，表面不平整。出现这种情况处理方法就是鸡蛋加水搅拌均匀之后，要撇去表面的泡沫。另外在蒸鸡蛋羹的时候，容器表面盖一个盖子或者用保鲜膜密封再蒸，这样蒸出来的鸡蛋羹表面很光滑，色泽也漂亮；

3、鸡蛋羹蒸过之后不成形，完全没有成为鸡蛋羹，看起来更像蛋花汤。形成这种现象的最主要原因就是打鸡蛋的时候加的水太热了，直接把鸡蛋烫到半熟了，所以不会成鸡蛋羹。蒸鸡蛋羹最好直接加凉水。

【英文介绍/For English】：

There are several reasons why egg custard is not formed:

1. The egg custard is not formed as a whole, it is very hard after steaming, and there are many small bubbles inside. If this is the case, there are several possible reasons. The first is that there is less water, so the steamed egg custard is harder; the second is that the steaming time is too long, and the eggs are steamed. 10 to 15 minutes is enough, too long time is not good, there will be a phenomenon we often say "steamed old";

2. The inside of egg custard is relatively tender and the surface is uneven. The way to deal with this situation is to skim off the foam on the surface after mixing the eggs with water. In addition, when steaming egg custard, cover the surface of the container with a lid or seal it with plastic wrap before steaming, so that the surface of the steamed egg custard is smooth and the color is beautiful;

3. The egg custard is not formed after steaming, it does not become egg custard at all, it looks more like egg drop soup. The main reason for this phenomenon is that the water added when beating the eggs is too hot, and the eggs are directly boiled until they are half-cooked, so they will not become egg custard. It is best to add cold water directly to steamed egg custard.

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