Qualified stainless steel tableware is very safe, light and durable, corrosion-resistant and rustless, but it will not produce harmful substances when heated, and can be used to steam eggs. Moreover, the thermal conductivity of stainless steel is also good, which can make the custard steam faster.
Is it poisonous to steam eggs in stainless steel bowls? Steaming eggs in stainless steel bowls will not produce toxic substances.
Stainless steel is mainly made of iron-chromium alloy infiltrated with nickel, molybdenum, titanium, cadmium, manganese and other trace metal elements. Metal elements will not dissolve when heated, which is very safe and can be safely used to steam egg soup.
But stainless steel bowls are not suitable for salt, soy sauce, vinegar and so on. For a long time, because the electrolyte in these foods will have electrochemical reaction when it contacts stainless steel for a long time, harmful substances such as nickel, molybdenum, titanium, cadmium and manganese will be dissolved out, which is harmful to health for a long time.
Steamed egg custard in stainless steel bowl is not ripe. Reason 1. Possible double-layer stainless steel bowls Some stainless steel bowls or stainless steel soup bowls for babies are double-layered, with air in the middle, which has a good heat insulation effect. If you steam eggs in such a bowl, the heat conduction effect is not good, which is likely to lead to undercooked custard.
2. It may be that the stainless steel bowl is too big, mainly by steaming egg soup with hot steam. Many people steam egg soup with rice cookers. However, if the stainless steel bowl is too big and the diameter of the bowl is similar to that of the inner container of the rice cooker, the hot steam in the pot can't completely rise above the custard, so the custard won't be steamed.
4 Why do steamed eggs in stainless steel bowls turn black? 1. Maybe the eggs are stale and spoiled, so the steamed eggs will turn black.
2. If the custard is steamed for too long and the heat is too high, it may also lead to the blackening of the steamed eggs.
3. The surface of steamed eggs and stainless steel bowls will be oxidized, which may also cause the custard to turn black.