How to steam eggs is a simple recipe, and how to make home cooked steamed eggs

Ingredients: oil, chopped green onion, salt, light soy sauce, starch, eggs and minced pork.

Production Steps:1The number of eggs is determined according to their own needs and the size of the bowl, I used 3 eggs, just enough to steam a bowl, when beating eggs, chopsticks are best to hit in one direction, the bowl of steamed eggs is best to choose a wide mouth and short bowl, if it is high, the eggs can not be steamed, can not be solidified, and it is a bowl of thin egg flowers.

2.Add thirty or forty degrees of warm water to the beaten egg mixture, and the effect of steaming eggs with warm water is better than that of cold water, but the temperature should not be too high, and it should not be rushed into it and directly become egg drop soup. Add a little more water than the egg liquid, the ratio of water to the egg liquid is about 1, add a little salt and continue to beat evenly, add a little salt to the steamed eggs will have a little salty taste, I think it will be delicious, if all is light, the final taste is very dependent on the soy sauce poured on it, if you don't like it, you can also don't add salt.

3.The egg mixture is sifted through a sieve, filtered out the air bubbles inside, and then skimmed off the remaining bubbles with a spoon, which is the most critical step, if the air bubbles are left in the egg mixture, then the steamed egg custard, there will be many pores on the surface and inside, which not only affects the appearance, but also affects the taste. If you don't have a filter at home, use a spoon to slowly skim off all the bubbles.

4.Cover with plastic wrap and prick a few more holes in it with a toothpick. This step is also very critical, because I don't have a steamer, I steam it directly on the plate upside down in the pot, and the water vapor below can rush up unscrupulously, if you don't add plastic wrap, the water vapor will turn into water droplets and then fall into the bowl unscrupulously, and the steamed out is a hornet's nest.

If you put a lid on top of the plate, the same effect will be achieved. I haven't steamed in a steamer, so I'm not sure if I don't need plastic wrap with a steamer.

5.Boil half a pot of water, boil the water and steam for 8-10 minutes. Be sure to wait for the water to boil before steaming, you can't grasp the steaming time in the pot with cold water, and it is easy to not solidify well or oversteam. Generally speaking, 8 minutes is fine.

6.Add the starch to the minced pork and grasp it well, in this way, it will be more tender when it is fried, fry it in the pot until it changes color, add an appropriate amount of light soy sauce and oil consumption, the light soy sauce can be a little more, the oil can also be a little more, the steamed egg without oil smell is not fragrant, and the taste also feels lacking.

7.When the time is up, take out the steamed eggs, see no, the plastic wrap is all water droplets, if there is no plastic wrap, then it is all in the bowl, let's uncover the plastic wrap. Egg custard as tender as pudding, the surface is as light as a mirror, and you drool when you look at it!

8.Pour in the freshly fried meat foam and you're done. Come on, do you want to taste it, it's so delicious!

The most important thing in steamed eggs is the ratio of eggs to water.

The simple way to steam eggs is to beat the eggs in a bowl, train them in the same direction, add a small amount of salt after beating, and put cooking oil in a pot to steam them.

Put the eggs in the container and beat them, put salt on them, add water, seal the mouth of the container with plastic wrap, and put them in a pot to steam, so that the steamed eggs are tender and delicious.

How to increase the simple method, beat the eggs into a bowl, put them in a pot, add seasonings and steam them.

After beating the eggs, putting them on for a while, and putting a little leeks out of the pot is very delicious.

Steamed eggs with clams and fresh eyebrows.

Home-style steamed eggs are deliciousSteamed eggs with minced meat.

Steamed egg custard is very common, it is estimated that everyone has done it, and it is not difficult to make, but if you want to be really smooth and delicate without honeycomb, smooth as a mirror, you still need some skills. I ate it with steamed egg custard, which was very smooth and delicate, and with QQ sea cucumber grains, the taste was very good and delicious. ”

Ingredients: 4 eggs, 100 grams of minced meat.

Excipients: 5 ml of cooking oil, 5 grams of minced garlic, 5 grams of light soy sauce, 5 grams of chopped green onions, 8 grams of carrots, 8 grams of minced shiitake mushrooms, 3 grams of salt, minced meat, steamed eggs.

1.Beat the eggs.

2.Add water and stir well.

3.Filtration. 4.Cover with plastic wrap.

5.Tie the holes.

6.Separate from water and steam over high heat for 10 minutes.

7.Pour in cooking oil and minced garlic and heat until fragrant.

8.Pour in the minced meat and sauté until browned.

9.Add light soy sauce and stir-fry evenly.

10.Put chopped green onions, carrots, and minced shiitake mushrooms, add water, and reduce the juice over high heat 11Remove the plastic wrap and top with minced meat.

12.Sprinkle with chopped green onions.

Picture of the finished steamed egg with minced meat.

Cooking skills. 1. Adjust the egg liquid with warm water, the ratio of egg liquid and water is 1:, if you want to be harder, you can adjust the ratio to 1:1;

2. The egg liquid is sifted, and the filtered egg liquid is steamed out more delicately;

3. If there are small bubbles on the surface of the filtered egg liquid, you can use a toothpick to puncture it, so that the steamed egg custard is as smooth as a mirror;

4. Put plastic wrap or lid on the pot to prevent water droplets from penetrating into the honeycomb.

.Knock 4 fresh eggs into a bowl, add double the amount of warm water and beat them completely with chopsticks in one direction, then add an appropriate amount of salt and pepper to taste, and stir well.

2.After the egg mixture is completely stirred, it is strained twice with the sieve we usually use to filter soy milk.

3.After steaming an appropriate amount of clams, put them at the bottom of the bowl, then pour the filtered egg mixture, cover with plastic wrap, and prick a few small holes with a toothpick for ventilation.

Then put it in a steamer, cover the pot and bring to a boil over high heat, then turn to medium heat and steam for 20 minutes. When the time is up, take it out and sprinkle a little green onion to enhance the freshness, and pour in an appropriate amount of flavor to taste!

Prepare 4 eggs, a little chopped green onion, 10 grams of fresh sea rice, sesame oil, a little salt, and boiling water.

Crack the eggs into a deep plate, add minced green onions, sea rice, a little salt (sea rice is generally salty), beat the eggs, pour in basically twice as much boiling water, wash the egg liquid into egg drops, add sesame oil, and stir.

Add cold water to the pot, put the egg liquid on the cage drawer, boil the pot with cold water and steam for 5 minutes to get out of the pot.

Home-style steamed eggs are made, egg custard, tender and refreshing, no bee eyes, not old and hard, suitable for all ages.

Stir the steamed eggs with warm water, steam in the pot for more than 10 minutes, sesame oil.

The easiest way to make steamed eggs is as follows:

Tools Ingredients: eggs, salt, light soy sauce, sesame oil, bowl, water, pot, plate, spoon.

1. Two eggs, heating refers to boiling water quickly.

2. Stir the egg mixture evenly, add a little salt, after stirring, the egg will come out a lot of foam, and the spoon is not only to skim off.

3. Buckle the plate on the bowl, cover the pot, steam for 8-10 minutes after the water boils, simmer for 3 minutes, release the soy sauce, and season with sesame oil.

Tips for steaming eggs

1. Eggs should be fully stirred evenly.

Eggs have two parts: egg white and egg yolk, if the stirring time is short, the egg white and egg yolk can not be fully integrated, and the steamed egg will not be delicate and tender, and it will be white and yellow, which is particularly ugly.

2. Add boiled water or filtered water to the egg mixture.

Many people make steamed eggs and pick up some tap water directly from the tap, which is wrong. Tap water contains air, and when heated, it causes the steamed eggs to form honeycombs. Therefore, adding water can only add boiled water or filtered water, which does not contain air, and will not produce honeycomb.

3. When steaming, wrap it in plastic wrap or cover a plate.

The water vapor on the lid of the pot, if it drips into the egg mixture, will make the surface choled, not smooth and flat, and wrapping plastic wrap or lidding the plate solves this problem.

The easiest way to make home-steamed eggs is as follows:

Ingredients: eggs, shallots, steamed fish soy sauce, sesame oil, salt.

Excipients: white pepper, cooking oil, warm water.

1. First of all, beat the eggs into a large bowl, sprinkle in salt and white pepper, beat the eggs clockwise with chopsticks to the same side, beat the egg whites and yolks and stir well.

2. Add about 2 times the warm water of about 60 degrees to the egg mixture, and continue to beat the egg liquid in one direction.

3. Strain the egg liquid three times with a very fine strainer and let it stand until the egg liquid defoams, or use a spoon to shovel off the small fine bubbles in the egg liquid.

4. Before preparing to steam, seal it with plastic wrap and poke a small hole in the plastic wrap with a toothpick.

5. After the water in the pot boils, put the egg liquid into the pot and steam it over medium-low heat for about 15 minutes until the egg liquid condenses.

6. Wash and chop the silver shallots, stir-fry the green onions with hot oil, then pour in sesame oil and steamed fish soy sauce, stir well and pour on the steamed eggs with a spoon.

Precautions for steaming eggs

1. Freshness of eggs: Choose fresh eggs for steaming, fresh eggs taste better and are safer. The freshness of an egg can be judged by observing the appearance of the eggshell and smelling the egg.

2. Stirring when beating eggs: When beating eggs, you can gently stir the eggs to make the egg whites and eggs fully mixed. Do not stir excessively to avoid foaming of the egg mixture and affecting the taste.

3. Control the amount of water: When steaming eggs, an appropriate amount of water can maintain the smooth and tender taste of the egg liquid. In general, it can be steamed with twice the amount of egg mixture.

4. Cover and cook: During the steaming process, remember to cover the pot to keep the steam and make the egg liquid fully steamed. Do not open the lid frequently, so as not to affect the steaming effect.

5. Control the steaming time: The steaming time of the eggs can be adjusted according to the personal taste. In general, the steaming time of about 8-10 minutes can allow the egg mixture to solidify, but still maintain the tender taste. You can check if it is cooked through by gently inserting chopsticks into the center of the egg mixture.

The preparation of steamed eggs is as follows:Ingredients: 2 eggs, 1g salt, 10g soy sauce, 5g green onion.

1. Crack two eggs and beat them in a bowl.

2. Add about 1 times the amount of warm water, salt and soy sauce and stir well.

3. Sieve the egg liquid.

4. Clean the small bubbles in the bowl.

5. Cover with plastic wrap.

6. After the water boils, put in the steamed eggs and steam over low heat for 12 minutes.

7. Finally, sprinkle with chopped green onions and finish.

Homemade steamed egg recipe

Step 1: Knock the eggs into a bowl and add an appropriate amount of salt and cooking wine. When we steam the eggs, we only add a little salt to taste, but this is not enough.

Because eggs are a very fishy thing, the smell of steamed eggs will be more serious, and if only salt is added, it cannot be fishy, so it is best to put a little cooking wine in it. Cooking wine can get rid of the fishy smell of eggs, and even if the steamed eggs are cooled, they will not have a fishy smell.

Step 2: Stir in warm water. When many people steam eggs, for convenience, they will pour cold water into the egg mixture, which is really such a simple operation, which will make the eggs have a fishy smell and bubbles.

If you put warm water, it will make the egg liquid more tender and can also eliminate small bubbles to the greatest extent.

Note: When we put warm water, we need to put it in a ratio of 2:1 with the eggs, so that the eggs will be smoother in the mouth.

When we steam eggs, the proportion of water is actually very important, eggs into the bowl, to use warm water clockwise to stir, and the direction can not be changed, not too hard, otherwise there will be a lot of bubbles, adding cold water will make our steamed eggs hard, and it will also get old, and it will also affect the taste of eating.

Step 3: Filter with a strainer. Many people stir the eggs when steaming the eggs, and they will steam them directly in the pot, in fact, this is very wrong, the eggs we have stirred have a lot of small bubbles, which will make the eggs not look good at all after steaming, and the entrance is not so tender.

After the eggs are stirred evenly, we cover the bowl with a layer of plastic wrap, and then prick a few small holes, in fact, this step is very critical, if you do not cover the plastic wrap, the surface of the steamed eggs will appear a lot of honeycomb, so it will not be delicious.

Step 4: Hot water on the pot. When many people steam eggs, they put cold water in the pot, but this will make the eggs cook slowly, and the cold water will be steamed all the time, which will also make the fishy smell of the eggs come out, so when you are steaming eggs, it is best to put hot water in the pot, which can not only shorten the time of steaming eggs, but also make the fishy smell of eggs quickly volatilize and will not stay in the pot all the time.

Heat the water in the pot, then put the eggs in the pot and steam for 7 8 minutes, don't take it out in a hurry after steaming, let it simmer in the pot for 2 minutes, the eggs that come out of this way are more smooth and tender, and the elderly and infants like to eat them very much.

The correct way to make home-cooked steamed eggs is as follows:Tools Ingredients: bowl, steamer, plastic wrap, 3 eggs, 200 ml of water, 5 grams of peanut oil, 5 grams of salt, 3 grams of chopped green onions, 5 grams of light soy sauce, 3 grams of chicken broth powder (choose according to your taste).

1. Prepare the ingredients.

2. Chop the chopped chives and beat the eggs into the bowl.

3. Add chicken powder (if you don't like it, you don't need to add it) and salt from the egg mixture.

4. Add cold boiled water, stir with a whisk in the direction of a square boy until even, preferably filter it with a strainer. Cover with plastic wrap and stick a few holes with a toothpick.

5. Put cold water into the steamer and steam for 8-10 minutes.

6. Remove from the pot, pour in the light soy sauce and sprinkle with chopped green onions.