How long do you steam an egg How long do you steam an egg It takes a few minutes to steam an egg

Home-steamed eggs are generally steamed for about 10 minutes.

First of all, prepare the ingredients: two eggs, salt, chopped green onions, cold boiled water, etc., beat the eggs, stir well, and add 1-3 parts of warm water of about 30 degrees similar to the amount of the eggs.

Then add salt and steam for about 10 minutes, the lid must be seamed, do not cover tightly, so that the steamed egg custard will definitely not have honeycomb eyes, and the taste will not be old.

Under normal circumstances, steamed eggs are steamed for about 10 minutes.

Only in this way will the taste be more tender, but if you like to eat older bird's nest eggs, then you can appropriately increase the swallow time, but it is best not to exceed 15 minutes, so as not to burn the water inside and affect the taste.

In addition, it should be noted that when making steamed eggs, do not put too much water, and maintain a ratio of 1:1 with the egg liquid, if it is too much, it is easy to lead to the situation of no doubt, and when demixing and washing eggs, you can add an appropriate amount of salt to it, which can promote the coagulation of eggs.

In general, if you steam eggs in a regular pot, it will take about 10 minutes. If you use an egg steamer, it will take about 7-8 minutes. If you steam the eggs in the microwave, it will take about 5 minutes. The steaming time of the eggs should not be too long, otherwise it will affect the taste.

Steamed eggs and steamed eggs-related dishes mainly include: milk steamed eggs, scallion steamed eggs, sausage steamed eggs, pumpkin steamed eggs, soybean milk steamed eggs, meat foam steamed eggs, fungus steamed eggs, tomato steamed eggs, etc.

The protein of eggs is rich in essential amino acids, and its composition ratio is suitable for the needs of the human body.

Steamed eggs are a home-cooked dish in China. Scientific studies have shown that in terms of the absorption and digestibility of egg nutrition, boiled and steamed eggs are 100%, tender and fried eggs are 98%, scrambled eggs are 97%, and poached eggs are 97%.

In a pot under cold water, steam for another 10 minutes over medium heat.

Preparation materials: 115g of egg mixture, 160ml of water, appropriate amount of salt.

1. Beat the eggs.

2. Filtration. Note: Strain to get a more delicate custard.

3. Add salt to taste.

4. Add 160ml of water, and the egg liquid here is 115 grams.

5. Gently hit it with chopsticks a few times, skim off the foam with a net, and blow it to the edge. Note: Foam affects the mirror effect of the finished surface.

6. Cover the bowl with plastic wrap and prick a few small eyes. Note: "plastic wrap" is so that the water vapor will not drip on the surface when steaming; "Small eyes" for breathability.

7. Cover the pot, boil the water, and steam for another 10 minutes over medium heat.

8. Finished product drawing.

10 minutes after the water boils.

If you want to eat older steamed eggs, you can slightly extend the steaming time, about 12-15 minutes, it is not suitable to steam for too long, it will affect the taste, and it is easy to boil the water dry, and the eggs are not easy to form, so you must control the time.

To successfully steam delicious steamed eggs, you need to control the amount of water, water temperature, egg beating skills and heat. The ratio of eggs to water is 1 to 2, that is, put 1 egg, add the water of 2 eggs and steam it together, so that it is okay.

Steamed eggs depend on the heat, 5 minutes on high heat and 10 minutes on medium heat. It is best not to exceed 10 minutes, otherwise it will not taste good if it is too old. You can use chopsticks to insert the water egg to see if the bottom of the water egg has condensed, if it is coagulated, it is cooked.

The ingredients you need to prepare for steaming eggs are as follows:

3 eggs. Appropriate amount of warm water and a pinch of salt.

1. Knock the eggs into a bowl and add half a spoon of salt.

2. After stirring out the dense bubbles with chopsticks, add an appropriate amount of salt and warm water and stir well, the ratio of eggs to water is about: 2, the amount of water determines the degree of age and tenderness of the custard, the more water the more tender the custard, but it should not be too much, otherwise it will not be formed.

3. Strain out the air bubbles from the egg liquid, preferably more than 3 times, if there is no filter screen, use a spoon to skim off the surface air bubbles.

4. Note that in order to avoid steam reflux and cause surface honeycomb tissue, be sure to cover with plastic wrap and poke a few small holes with a toothpick or buckle a flat plate upside down; Then wait for the water in the steamer to boil, put it in the steamer, and continue to steam for about 15 minutes.

5. After the egg mixture is steamed, simmer for 3 minutes before removing from the pot, and pour a little light soy sauce, a small amount of sesame oil, and chopped green onion on the surface of the egg custard before eating.

6. The finished product is as follows.

Steamed eggs are generally steamed for about ten minutes, and the practice of original steamed eggs:

Ingredients: 2 eggs.

Excipients: 3 grams of salt, 5 grams of ham, 100 grams of water, 5 grams of light soy sauce.

1. Two eggs.

2. Add an appropriate amount of salt to taste after beating.

3. Add warm boiled water and stir well, the ratio of water to eggs is recommended to be 2:14, and filter the egg liquid to make the steamed eggs more tender.

5. Wrap in plastic wrap and poke a few holes with a toothpick.

6. Put it in a boiling pot and steam.

7. Steam over medium-low heat for 12 minutes, then sprinkle some ham on top, you can add raw soy sauce to extract freshness, but in that case, put less salt in that case.

8. Diagram of the finished product of the original steamed egg.

Steam the eggs for 10 minutes, and the specific steps are as follows.

Ingredients: 4 eggs, 8 clams, a pinch of salt, 2 green onions, and a little freshness.

1. Crack 4 eggs into a bowl, use one of the eggshells as a container, add tap water the size of an egg, add a little salt, not too much, only make appropriate seasoning.

2. Stir the eggs, water and salt thoroughly until there is no condensation in the egg liquid.

3. Take out the container where you want to steam the eggs, and pour the beaten egg liquid into the steamed egg container with a strainer. Cover the container with plastic wrap. Then rub a few small holes in the plastic wrap with a toothpick.

4. Put it in a pot of boiling water and steam it over high heat for about 10 minutes.

5. Take out the pot and tear off the plastic wrap. Put the chopped green onion and pour the freshly steamed eggs to finish.

After 10 minutes on high heat, change to low heat and steam for 10 minutes. Here's how:

1. Beat two eggs and beat well;

2. Add water, continue to beat, and beat evenly;

3. After beating evenly, take a sieve to filter out all the foam, and I filtered it twice before it was completely gone. Be sure to filter it clean, otherwise there will be pits;

4. Cover with plastic wrap and cover tightly, otherwise the water will be uneven if it drops in;

5. Put it in the steamer and steam it on high heat for 10 minutes;

6. After 10 minutes on high heat, change to low heat for 12 minutes, turn off the heat and continue to simmer for 5 minutes.

Steamed eggs seem very simple, but it is still difficult to make them tender and delicious. Many people don't put too much water in it, which causes the water to separate from the egg; It is that the water egg is too old and the egg body is honeycomb-shaped. If you want to successfully steam delicious water eggs, you need to control the ratio and water temperature!

Preparation of steamed eggs.

Step 1

Prepare the ingredients. Step 1

Add salt to the water and stir until melted.

Step 1

Add the eggs. Step 1

Stir well with chopsticks.

Step 1

Sieve once, and do not filter out the foam.

Step 1

Cover with plastic wrap and prick a few small holes with a toothpick.

Step 1

Steam over medium heat and under cold water for 8 minutes.

Step 1

Pour in soy sauce and sesame oil, and add a little cool and white. Sprinkle with chopped green onions and finish with a tender and delicious steamed egg.

Diagram of the finished product of a steamed egg.

Warm water is the most suitable choice for steamed eggs, put the beaten egg mixture into the pot, switch to medium-low heat and continue to steam for 10 to 15 minutes, and finally simmer for 2 to 3 minutes.

Steamed eggs made in cold water are not tender enough, and too hot water can easily scald the egg mixture. Therefore, it is best to use warm water of about 45 degrees Celsius when making steamed eggs, that is, when your hands feel hot but not very hot, this temperature is just about 45 degrees.

When the amount of warm water is about 1 times that of the egg mixture, the steamed egg tastes the best. In addition, don't beat the egg mixture desperately, the salt can be put in warm water to melt first, so that you only need to mix the warm water and the egg mixture evenly, and then let the mixed egg liquid stand for more than 15 minutes to let all the bubbles in the egg liquid run away.

Wait until all the bubbles have run out before putting the egg mixture into a boiling steamer, turn to medium-low heat and keep the pot boiling, because the high heat will steam the eggs into many cavities. Steam over medium-low heat for 10 to 15 minutes, and finally turn off the heat and simmer for about 2 or 3 minutes.

Egg custard is a home-cooked dish made with eggs, but if you don't have experience, the taste will be different, do you know how long it takes to steam egg custard?

You don't need to boil it for too long, the water is boiling, but don't take the eggs out of the water, let them sit for a while, and cook the eggs with water temperature. Such eggs are not only delicious, but also highly nutritious.

About three minutes is absolutely good, you can add a little water, remember, the eggs should be beaten in one direction, and finally the foam on the eggs will be poured off!

According to your taste, if you want to eat the older one, 5 minutes, if you want to be tender, about 3 minutes

It only takes a few minutes, and when he is ready, he can put the chopsticks on and be able to set up the master.

It's usually 15 minutes, but I'm usually about it.

Look at steaming a few eggs, generally with high heat, within 5 minutes.

Ten minutes, ten minutes or so, should be about the same!

Just see if the eggs are cooked, three or two minutes is about the same.

Fast heat for about 10 minutes, slow heat for about 20 minutes.

Five minutes to eight minutes, depending on the amount decided.

Do not add raw water and hot boiled water when steaming egg custard, because there is air in the tap water, after the water is boiled, the air is discharged, and the egg custard will appear small honeycomb, which will affect the quality of the egg custard, lack of tenderness, and the nutrients will also be damaged. It is also not advisable to use hot boiled water, otherwise the boiling water will first heat the egg liquid and then steam it, which will damage the nutrition.

It usually takes about 10 minutes to steam the eggs.

Method 1: Materials.

75 grams of chicken, 1 crab fillet, 2 shiitake mushrooms, 2 eggs, 1 cup of fresh milk (or chicken broth).

1 3 tsp salt, 1/2 tablespoon oil, 1 tsp light soy sauce, 1/2 tsp cornstarch, 1/2 tablespoon oil.

Method 1Soak the mushrooms in water until soft, dry them and cut off the mushroom stalks, either raw or sliced.

2.Peel off the chicken, wash it and drip dry water, cut it into small pieces, add marinade and mix well.

3.Beat the eggs with seasoning and fresh milk, and remove the soaking.

4.Put the chicken, crab fillet and shiitake mushrooms in the pocket, pour in the egg juice, steam over low heat for 4 minutes, open the lid to let the steam dissipate, then cover the lid and steam, open the lid once every 3 minutes until steamed, about 9 minutes. The steamed egg in this way has a smooth and tender surface.

Note: If you want to steam the eggs smoothly and flatly, use a bowl with a lid or wrap the bowl in plastic wrap. )

Method 2 Materials.

2 eggs, 1 green onion.

1 5 tablespoons of seasoning salt, 1 3 tablespoons of oil, 1 3 tablespoons of chicken bouillon.

Method 1Crack one egg into a bowl first, then pick up the second egg and knock a small hole on top of it, pour out the egg whites and yolks, and keep the shells for later use.

2.Fill the eggshells with warm water and pour them into the egg mixture, mixing the two eggs with warm water for the two eggshells.

3.Add 1 5 tablespoons of salt, 1 3 tablespoons of oil, 1 3 tablespoons of chicken essence to the egg mixture, stir well to taste, and beat the egg mixture with chopsticks in one direction for 5 minutes.

4.Cover the bowl with a layer of plastic wrap, boil the water in the pot over high heat, add the egg mixture, cover the pot, and steam for 15 minutes.

5.Take out the steamed eggs, sprinkle with chopped green onions, and the steamed eggs are ready.

Cooking skills. 1.The ratio of egg liquid and warm water is 1:1, and you can't control how much water you can put in it, so you can directly use eggshells to mix, which has a high accuracy.

2.Egg beating skills. Usually there will be honeycomb holes in the eggs, partly because of the poor egg beating skills, which causes bubbles to form in the egg mixture, so the eggs should be beaten in one direction until the egg becomes smooth, and then steamed.

3.Heat. Steamed eggs must be simmered slowly over low heat, the fire is too big, and the eggs are easy to get old.

4.You can add some water starch to the egg mixture, which will make the steamed egg more tender; You can also use warm milk instead of warm water to make the eggs taste more delicious.

Method 3: Colorful steamed eggs.

Ingredients: eggs, preserved eggs, gray-wrapped eggs, salted egg yolks.

Ingredients: chives, ginger, salt.

1. All materials are ready;

2. Cut all the eggs into small pieces, separate the egg whites and yolks of the eggs, and filter the juice with ginger puree. Prepare a non-stick container and brush it with oil. Salt and ginger juice are divided into two parts, add them to the egg yolk and egg white, and stir well;

3. Spread three kinds of egg kernels under the container, pour the egg whites into it, cover with plastic wrap and poke a small hole evenly;

4. Put it in a steamer and steam it for 10 minutes. Take it out;

5. Pour the egg yolk on top. Wrap in plastic wrap and steam for 15 minutes;

6. Take it out and cut it into pieces and put it on a plate, and garnish with chives.

Steamed eggs are usually steamed for 7-8 minutes. If you steam it on top of an ordinary steamer, the eggs will be cooked in about 7-8 minutes, and the eggs will be smoother and tenderer. If you steam it in the microwave, the time is controlled to about six minutes, otherwise it will be easy to get old.

In the steamer, the time is even shorter, about five minutes.

Tips for steaming eggs. 1. Use cool boiled water. Because there is air in the cold water that has not been boiled, after the water is boiled during the steaming process, the air is discharged, and the custard will appear honeycomb. There is no air in the cold boiled water, so use it to stir the egg mixture, and the surface of the steamed egg custard will be smooth.

2. The ratio of egg wash to water is between 1:1-1:.

3. The steaming bowl must be covered with a lid or plastic wrap separately, otherwise the water vapor generated during the steaming process will drip onto the egg custard, affecting the tenderness and smoothness.