How to steam egg custard to be more tender? Please, 3Q

1.three eggs, beaten into a bowl; 2.Start adding water to it:

Hehe, here colleagues recommend adding water with an open eggshell, who should be three times the egg liquid (that is: three eggs are about 9 times the water, so it is more convenient to add water to the eggshell), the water added must be warm water, which is also a trick for the egg custard to be steamed out and more tender.

Eggs are rich in nutrients, proteins, vitamins and minerals that the body needs, especially DHA, lecithin and vitelline protein, which are very beneficial to the nervous system and the body. Eggs are cheap and suitable for all ages. Eating boiled eggs every day will inevitably get tired.

Occasionally, the steamed custard will be changed. Add a little spice for a smooth and delicious taste. Children and adults alike.

Steaming egg custard is a simple affair, although it is faster. Take me as an example, every time the steamed custard gets old, it is honeycomb, or the eggs and water are separated. Usually my mother's egg custard is as smooth as a mirror, more tender than jelly.

The steamed egg custard made by yourself is always unsuccessful and the taste is not tender. Steamed eggs are tender and delicious, nutritious, and hot to eat. Perfect, if interpreted with custard, the taste is smooth, instant, not old and not porous.

Today we're going to steam a perfect custard.

To make the perfect custard, the technical content is not high, as long as you master a little trick, then let's take a look at the specific method.

1.Prepare the ingredients first and chop the green onion leaves into chopped green onions for the final garnish.

Remove the small pot, beat three eggs, add grams of salt and stir quickly in one direction with chopsticks.

Add a small amount of warm boiled water and continue to stir the egg mixture in one direction. The ratio of egg wash to water is 1:2, and it is best to blow out bubbles.

After bubbling, use a small spoon to scoop out all the air bubbles on the surface of the egg mixture.

2.First, bring the water in the pot to a boil, pour the egg mixture into the container for steaming the eggs, and cover it with plastic wrap. To avoid the water vapor rising, the custard is dripped in again and then poked multiple holes in the plastic wrap with a toothpick.

Once the water is boiling, place the egg mixture on the grate and turn on low heat, making sure the lid is not tightly covered.

Then steam for about eight minutes.

Steam after eight minutes. Remove from the pan and remove the plastic wrap, pour some soy sauce, pour some sesame oil, and sprinkle with chopped green onions.

I don't know if you like sweet or salty. The trick is the same, except that the ingredients of the last step are different.

1.When steaming eggs, do not mix the egg mixture with raw water, but use boiling water to cool into warm water, so that a flat and fresh egg custard can be steamed.

2.Don't steam the custard for too long, and don't steam it over fire. If the temperature is too high, the eggs are easy to age, and there will be a lot of bubbles and honeycomb tissue on the surface of the custard, which will affect the appearance of the custard.

First of all, the eggs must be beaten evenly, and the party members will take out some foam on it, then add some warm boiled water, add twice as much water as the eggs, put onion seasoning, and then cover it with plastic wrap, prick a few holes in the plastic wrap, and then put it in a pot and start steaming over high heat, and it will be steamed after 10 minutes.

Add a little more salt to destroy the protein structure in the egg, so that the steamed egg is more tender.

If you want the steamed eggs to be more tender in taste, you can add appropriate warm water when stirring the eggs, so that the egg custard is more watery, tasty and delicate.

When beating the egg mixture, add a little water to the egg liquid, so that the steamed eggs can be very tender, and after steaming, pour a little vinegar and salt on the egg custard, and the egg custard will be very delicious.

First of all, after the eggs are broken, you can add some pure water appropriately, and you can also apply a layer of plastic wrap on the surface, and then prick a few small holes on it.

You can add some broth or salt to the eggs. The amount of water is the same as the amount of eggs. When steaming, it should be on low heat, not on high heat.

If you want the steamed egg custard to be more tender, you can add some water starch to the egg mixture, which can improve the taste and make it more tender.

I believe that everyone usually has the habit of eating eggs in one of the three meals, after all, eggs are also rich in nutrients, both men and women are suitable for eating, and there are many ways to eat eggs, such as boiled eggs, tea eggs, scrambled eggs, steamed eggs and so on. Among them, steamed egg custard tastes smoother and more tender than tofu, so how to make a delicious and tender egg custard?

The ingredients needed to make egg custard are eggs, water, salt, chicken essence, soy sauce, sesame oil, chopped green onions, etc.

First of all, we knock three eggs into a large bowl, add an appropriate amount of salt and chicken essence to the eggs, and stir well. Then boil a small pot of hot water, in this process, it should be noted that do not boil the hot water, only need to boil the water to a slightly hot water state of about 50 degrees.

The next step is to add an appropriate amount of warm water to the bowl with egg liquid, it should be noted that the amount of warm water added is twice that of the egg liquid, and then the hot water is added to the egg liquid and then fully stirred evenly, and finally the egg liquid is mixed with hot water to produce small bubbles gently with a spoon, so as to avoid small bubbles after the egg liquid is steamed, which is not conducive to the appearance and taste. Finally, cover the large bowl with a layer of plastic wrap, and then put it into the steamer that has boiled water in advance, and steam it through the water, in the process of steaming, it should be noted that we try to adjust the fire to a low heat state, so as not to steam the egg custard too old, in the process of steaming the egg custard for about 10 minutes, and finally turn off the heat, let the egg custard stand in the pot for about two or three minutes before you can take it out.

Pay attention to the ratio of egg mixture to water, control the temperature and time, and be sure to stir the egg mixture evenly, so as to ensure the tenderness of the egg custard. I have learned the steps of production, the method of production, and the skills of removing fishy smells, so that I can grasp the ratio of water and egg liquid, and understand the situation of uniform heating.

The tricks I know are: first, beat the eggs with warm water, second, skim off the foam, and third, use milk instead of water to loosen the eggs.

Steamed egg custard, in order to steam more tender and smooth, in addition to adding some milk, the correct use of plastic wrap and the control of the heat time, etc., these are all to consider.

Once the eggs have been beaten, add a few drops of olive oil to the eggs, add some water and continue stirring, skimming off the foam from the top of the eggs with a small spoon. Then wrap a layer of plastic film, prick some small needles with a toothpick on the plastic film, and steam it in a pot for about 15 minutes, so that it is very tender and smooth.

Steamed chicken cake, if you want to steam out the chicken cake, you must first choose fresh eggs, and then add 1:1 water. Put it in the pot and steam it for about three minutes, so that the steamed eggs are particularly smooth and tender, and they are particularly good.

First of all, when making it, you must pay attention to the heat problem, and you must not use a large fire, but a low fire. And when making, you must pay attention to the proportion of ingredients, and you must not put too much. But I think the most important thing is that when making it, you must pay attention to the time issue, and never steam it for too long.

In addition to the ratio of egg wash to water, adding warm boiled water to the egg mixture, laying the bottom with tender tofu or Japanese tofu, stirring well, filtering the egg liquid or skimming off the foam, and poking small holes in plastic wrap are all tips for steaming eggs.

This one is to wrap your egg liquid in a plastic bag and steam it in the upper pot, and the effect will be more tender.

The trick to steaming egg custard is to steam eggs from 40 degrees of water, which are tender, smooth, and delicious.

Egg custard is delicious, but it is also difficult to make, today I consulted Chef Liu, who is a chef for 32 years, and he taught you 6 tips today to ensure that the egg custard is steamed to be particularly tender, which is absolutely practical.

1.The ratio of eggs to water is the best, and the steamed ones are the most tender.

2.Beat the eggs must be completely stirred (clockwise) and then strained.

3.For beaten eggs, you need to remove all the bubbles on the surface of the eggs (they must be removed), and you can use paper to suck them.

3.Steamed eggs need to be steamed with cool, boiled water.

4.When steaming eggs, you need to cover the bowl with plastic wrap, so that the steamed eggs are very tender.

5.When steaming eggs, you must wait for the steamer to air up and then put in the beaten eggs.

Eggs can be steamed for about 7 minutes, 2 eggs for 15 minutes, not too long, not short.

Steamed egg custard method.

Ingredients: 1 egg, 80 grams of cold boiled water, salt, pepper, chives, appropriate amount of cooking oil, 30 grams of minced meat.

Method: Stir the eggs well, stir well in adding cold boiled water, salt and pepper, then remove the foam on the surface, wrap it in plastic wrap, give water to the bottom of the pot, fully steam, put in the eggs, steam for 8 minutes, and then fry the meat foam, thicken it with starch, and pour the hot oil.

The egg custard is super tender, as long as you know these 6 tips, it is impossible to ensure that you want to make it unpalatable, and adults and children will love to eat it.

Eggs are a very cheap nutrition in life, there are children at home, almost every morning, will give children eggs to make delicious food, if it is a smaller child, often make them should be egg custard, because egg custard, the taste is very tender, very suitable for children to eat, and the eggs are made into egg custard, the nutrition of eggs is not easy to lose, the key is that its practice is relatively simple, but also very easy for the human body to digest and absorb. Steamed egg custard looks very easy, but in fact, it still requires certain skills to make, otherwise the steamed egg custard is either old or hard, and the taste is not good at all. So how can we steam out the egg custard with a delicate and smooth taste, today I will share a few tips with you.

A few tips to master are:

1. The ratio of egg liquid and water. The ratio of them should be controlled to about 1:1. The egg custard that comes out of this way will be more tender.

2. Pay attention to the water added, when making egg custard, be sure to add warm pure water, which will make the egg custard taste more tender and dense.

3. The egg custard must be sifted before steaming to make the taste more delicate.

Steamed egg custard. Ingredients: Eggs, purified water, salt.

Step 1, prepare a clean bowl, knock 2 or 3 eggs into the bowl, beat the eggs with an egg pump or chopsticks, after the eggs are beaten, add an appropriate amount of salt to taste, and then add the same amount of pure warm water as the egg mixture. We must master this ratio, and then stir evenly, after the egg liquid is made, we will filter it again with a sieve, so that the steamed egg custard will have a more delicate taste.

Step 2: Cover the bowl with a layer of plastic wrap that is resistant to high temperatures. Use a toothpick to prick a few small holes in it, wait for the water in the pot to boil, put the prepared egg liquid in, steam for about 8 10 minutes, the egg custard is almost ready, and then we can take out the egg custard, on top, pour in the appropriate amount of seasoning and eat, of course, we can also add some melon seeds and peanuts and the like.

The steaming method of egg custard is very simple, prepare two eggs, beat them, then pour in an appropriate amount of warm water, sesame oil, chicken essence, salt, light soy sauce, and put them in a steamer to steam for 15 minutes.

Once the eggs are beaten, add warm water and beat again. Then go through the sieve. Remove the small foam floating on the surface and cover it with plastic wrap or a plate, and the plastic wrap should pierce the eyes. Then steam in a pot and boil the water on low heat for 15 minutes.

After the eggs and water are mixed well, strain through a funnel, add the seasoning, steam for 15 minutes, take them out, and drizzle with soy sauce.