Steamed eggs How to make them more delicious Thank you

Steamed eggs do this, and babies are no longer picky eaters! Give it a try!

Beat the eggs, add water and cooking oil, put the chopped carrots and broccoli in the pot and steam for 10 minutes.

My personal experience is like this.

First of all, add a few drops of cooking oil to the beaten eggs, which can make the steamed eggs more tender, if you want to be more fragrant, I personally like to add a little diced shiitake mushrooms to it.

There is also the best boiled cold boiled water, which is to put the hot water to cool and then add it to the inside, so that the steamed eggs will not have bubbles, and they will not become egg flowers as soon as the water is too hot, hehe

Add a pinch of salt and chopped green onions, not MSG.

When steaming, seal the bowl with plastic wrap so that the steamed eggs are really smooth.

In addition, it is also very important to master the heat, that is, the time to steam the eggs, the amount of two eggs is generally in the microwave oven on high heat for three minutes.

Good luck with delicious eggs steamed soon

Steamed eggs should be steamed in cold water, so that the steamed eggs are smoother and have a better taste!

Steamed egg custard. 1.Beat the fresh eggs one by one, add a small amount of salt and mix thoroughly, and the egg liquid will be thinner and yellow than before.

2.Now add water. Preferably lukewarm water.

The amount of water is very important, too little will feel that the custard is denser and older, too little custard will be more difficult to form, and the taste is also watery. It is generally one egg, two eggshells of water. To put it simply, there is twice as much water as egg wash.

3.Add a small amount of oyster sauce to the water, mix thoroughly, mix into the egg mixture, and mix thoroughly.

4.Boil a pot of water and put on the steaming partition. After the water is boiled, put the egg mixture on the steaming compartment, and then turn on the low heat, and the lid must be left seamed, not tightly covered. The steamed egg custard will never have honeycomb eyes, and the taste will not be old.

About 10 to 15 minutes, the custard should be about the same. Sprinkle with some chopped green onions (depending on your preference, you can also add pork and the like), drips a few drops of sesame oil or steamed fish soy sauce and enjoy! The surface of the egg is as smooth as a mirror, which is the technique of steaming eggs.

Steamed eggs with minced meat. Ingredients: Lean minced meat, broth, eggs, rice wine, soy sauce, chicken essence, salt.

Method: 1) Put the minced meat into the basin and beat (stir) constantly, in one direction.

2) In the process of beating add as appropriate rice wine, soy sauce, and a small egg.

3) When the meat is tightly clumped, pour some stock and continue to beat.

4) When the meat is fluffy, add salt and chicken essence and continue to beat.

5) Put the minced meat on a plate, make a hole in the middle and beat a raw egg (don't break it) 6) Steam in the pot

ps: Pay attention to the time of the meat filling to beat the more delicious it is, the taste is more tender after adding the broth, if there is no Gao Yuhan Cao Jiaojiao Ji fork fork and often skull soup with water, so that the broth mixed with rice is more delicious after steaming, and the soy sauce color is darker.

Ingredients: Eggs, warm water, cooking oil, salt, light soy sauce.

Method: 1: Knock the eggs into a bowl and beat with salt.

2: Add double of warm water to the egg mixture (** ratio is double), stir well to make the egg liquid and water fully integrated. If you use cold water, there is air in the water, and when the air is discharged after boiling, the egg custard will be honeycomb-shaped, while if you use hot water, the egg will be scalded and the egg custard can no longer be steamed.

3: Pour the egg mixture into a shallow bowl and use a spoon to remove the foam from the surface. Because the shallow container can evenly heat the egg liquid, there will be no problem that it is getting old all around and has not solidified in the middle.

4: Boil the water, put in the egg liquid, cover the egg liquid with a butterfly or plastic wrap to prevent the water vapor from dripping into the egg liquid, which will affect the coagulation effect of the egg liquid, and there will be honeycomb, which will affect the appearance.

5: Cover the pot, steam over medium-low heat for 7-8 minutes, turn off the heat and simmer for 1-2 minutes. Take out the egg custard, add 1 teaspoon of light soy sauce, a few drops of sesame oil, and sprinkle with chopped green onions.

Egg custard ingredients: eggs, salt, warm water, sesame oil, light soy sauce, chopped green onion;

Method: 1. Crack the eggs into a bowl and gently beat the egg mixture in the bowl with chopsticks.

2. The amount of warm water added to the egg liquid is about 150g-250g of warm water for 3 eggs, and it can also be added according to the ratio of 1 part of egg liquid and 2 parts of warm water.

3. 2 grams of salt; Gently whisk with chopsticks to mix evenly;

4. Filter out bubbles and floating matter.

5. After the water in the steamer is boiled, put the egg mixture into the steamer.

6. If you want the surface of the steamed egg custard to be smooth, deflate it during the steaming process, do not cover the steamer tightly, put a chopstick, leave a little gap, run while steaming, and steam on low heat for 10 minutes;

7. Add a little sesame oil, light soy sauce and chopped green onion;

Precautions: 1. The ratio of eggs to water is generally the amount;

2. The water must be at the same temperature, not too cold or too hot;

3. Stir the water and eggs evenly, stir until there is a fine foam on the surface of the egg liquid, and remove them with a small spoon;

4. Put the water in the steamer after boiling;

5. It is very important to choose a container for steamed egg custard, and try to choose a container that is evenly heated;

6. Pay attention to the heat of the steamed egg custard, which can be removed from the pot in 10 minutes.

Learn this trick, the steamed eggs are tender, smooth and delicious. Ingredients [eggs, warm water, chopped green onions, light soy sauce].

1. Prepare three eggs, knock them into a bowl, add a little salt, and beat the egg mixture with chopsticks for later use.

2. Add warm boiled water to the egg mixture, the ratio of warm boiled water to the egg liquid is: 1.

3. After pouring the egg mixture with warm boiled water, quickly stir with a whisk for more than half a minute. At this time, a lot of foam will appear, and it will be sifted with a sieve spoon.

4. After sifting once, use a spoon to skim off the foam in the bowl. In this way, it will be delicate when it is steamed.

5. Prepare a pot, pour water into the pot, put a steamer, and bring the water to a boil.

6. After the water in the pot is boiled, steam it in the pot, cover a plate on the bowl, and steam it over medium-low heat for about 10 minutes. If you steam it for too long, the eggs will become very old.

7. After steaming, cover the pot and simmer for 3 minutes.

After a few minutes, you can take it out of the pot, drizzle with soy sauce and a little sesame oil, and use a knife to make a few cuts on the steamed eggs to absorb the flavor.

9. Cut some shallots, sprinkle with chopped green onions, and serve.

A steamed egg is ready, melts in your mouth, and tastes mellow!

Method Steps:

1.Beat the free-range eggs in a bowl, and the yolk should be dark yellow. (Try not to use ordinary feed eggs, it will affect the taste).

2.Beat the eggs until the surface is about halfway covered by foam. (The bowl is slightly tilted, and it is best to hit it clockwise horizontally with a pair of chopsticks).

I think it's really uncomfortable, now put some Yang Hou big eggs in the bowl, stir the eggs with chopsticks, stir evenly, then add an appropriate amount of warm water, and then put in the chopped green onions, put them in the pot and steam, after opening, you should first open a room to let go of gas, and then continue to steam for a while.

1. If you want to make tender and delicious steamed eggs, you must first mix the beaten eggs with warm boiled water in a ratio of 1:, then add an appropriate amount of salt to the eggs and filter it, skim the powder, and then let the egg liquid cover the plate and steam it in a pot under boiling water for about ten minutes.

2. When we mix the egg liquid with water and salt, we need to filter the egg liquid with a sieve, and then use a spoon to skim off the floating dust on the surface of the egg liquid, and after completing the above operations, we can start steaming the eggs.

3. When we steam eggs, we should first put water into the pot and boil, and then put the eggs in the pot and cover a plate on it, usually steam the eggs over medium-low heat for about ten minutes before the eggs can be steamed.

Method 1: Homemade steamed eggs.

Ingredients: 3 eggs, light soy sauce, salad oil, salt, water, green onion.

Method: 1. Knock the eggs into a bowl, beat them with chopsticks, add an appropriate amount of cooking oil, salt, light soy sauce, and stir well with chopsticks.

2. Measure 300ml of water in a measuring cup, pour it into a bowl, and mix well with the egg mixture.

3. At this time, you will find that there are a lot of fine foam on the bowl surface, skim it off with a spoon.

4. Pour an appropriate amount of water into the steamer and heat it. Wash the green onions and cut them into finely chopped green onions.

5. After the water boils, put the bowl with the egg mixture. Steam on high heat for 10 minutes.

6. Open the lid of the steamer, sprinkle a little chopped green onion on the bowl noodles, and simmer for a few more minutes.

Method 2: Steamed eggs with shrimp.

Ingredients: shrimp, eggs, salad oil, salt, warm water, green onions.

Method: 1. Peel out the shrimp, remove the shrimp line, put the shrimp into a clean bowl, add a small amount of salt, starch and white wine, grasp and mix evenly, and marinate for 15 minutes.

2. Knock the eggs into a bowl, beat them with chopsticks, add an appropriate amount of salad oil, edible salt, and stir well with chopsticks.

3. Slowly pour an appropriate amount of warm water into a bowl, mix well with the egg mixture, and skim off the small foam on the bowl surface.

4. Pour the marinated shrimp into a bowl and mix well with the egg mixture.

5. Pour an appropriate amount of water into the steamer, heat it, wash the green onions, and cut them into chopped green onions.

6. After the water boils, put the bowl with the egg mixture in it and steam it over high heat for 10 minutes.

7. Open the lid of the steamer, sprinkle a little chopped green onion on the bowl noodles, and simmer for a few minutes.

Ingredients: 3 eggs, more than a dozen sour buckwheat, an appropriate amount of shredded papaya, two pieces of sweet ginger, a little onion; Sweet and sour sauce: 2 tablespoons tomato paste, 1 tablespoon vinegar, 1 tablespoon sugar, in a small bowl and set aside.

Method: 1. Fry three eggs in oil over medium heat until they are seven mature, and put them on a plate;

2. Put the onion in the oil pan and cook it over medium heat, then put the sour buckwheat, papaya shreds and sweet ginger into it and fry them together for a while, add the sweet and sour juice, put half a bowl of water in the pot and cook together, after boiling, if the sauce is thin, add some powder water to thicken. Then just drizzle over the eggs.

1. Steamed eggs with a drop of vinegar are delicious and tender;

2. Take out two eggs, beat the eggs in a bowl, add an appropriate amount of salt, if it is specially for children, pay attention to the salt must be controlled, do not put too much. After adding the salt, stir the eggs well with chopsticks, add warm water, and stir the egg mixture while adding warm water.

3. After the egg liquid is stirred, there will be a lot of foam on the surface, you can use a filter screen to filter the foam on the surface, and the surface of the egg liquid will become relatively smooth. After the egg mixture is filtered, add two drops of white vinegar and gently stir twice with chopsticks.

4. Steamed egg custard. Cover the bowl with a layer of plastic wrap, use a toothpick to prick a few small holes in the plastic wrap out, pour an appropriate amount of water into the steamer, and wait for the water in the pot to boil before putting the eggs into the pot to steam. The time of steaming egg custard should be well controlled, and the heat can be turned off directly after about seven or eight minutes.

Don't bring out the custard immediately after turning off the heat, let the custard simmer a little more, which will make the steamed custard taste better. After the egg custard is steamed, sprinkle some sesame oil, chopped green onions, and drizzle a little light soy sauce on the surface to enjoy the delicious egg custard.

1. Ingredients: 2 eggs, a little oil, a little salt.

2. Prepare two eggs, if the eggs are taken out of the refrigerator, heat the eggs with warm water, so that the steamed eggs will not be watery and will not scatter, and the eggs will be beaten into the bowl.

3. Pour in a little oil, then break the eggs and stir the eggs with chopsticks to form an egg liquid.

4. Add warm boiled water, add an appropriate amount of salt, and continue to stir.

5. Remove the foam in the egg mixture, so that the steamed egg custard will not have such small holes.

6. Put the steamer on the rack, put a little water in the steamer, and put the egg liquid into the steamer.

7. **, first high heat, wait for some small water droplets on the lid of the steamer, and there is gas coming out of the pores of the lid of the steamer, turn off the low heat.

8. Turn off the low heat for about fifteen minutes and the egg custard is good, you can shake it before it comes out of the pot, the egg custard is not very shaky and steamed, you can add a little sesame oil or light soy sauce when you eat, you can not add it if you don't like to eat.

<> "Steamed Eggs. 1.Add the eggs to the late salt, beat the bright and scattered, and add the water.

2.Cut the tofu into cubes and spread the bottom of the locust plum in a bowl and pour in the egg mixture.

3.Add broccoli and shrimp and steam for 20 minutes.