How to steam eggs? Methods and steps for making steamed eggs

This time to make egg custard, I use milk instead of water, milk has the effect of moisturizing and nourishing the skin, with eggs for a long time, can increase the smoothness, make the skin more youthful and shiny, milk is rich in vitamin A, can prevent dryness and dullness, make **fair, for female friends who love beauty, milk steamed eggs are still a very good beauty recipe, the calcium in milk is the easiest to be absorbed, and phosphorus, potassium, magnesium and other minerals are also very reasonable, Middle-aged women around menopause often drink milk to slow bone loss.

The preparation of steamed eggs with milk.

Step 1

Prepare a carton of milk and two eggs. Milk can also be brewed with powdered milk.

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For the most tender result, sit the milk with the box in hot water, then pour it into a bowl and pour in the appropriate amount of salt to dissolve.

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Crack the eggs into a bowl and stir well with three chopsticks.

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The egg liquid is filtered, which determines whether the surface of the egg custard is smooth after steaming, and there will be no bubbles and uneven surface after filtration.

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The filtered egg liquid is covered with plastic wrap to prevent the vapor from falling inside.

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Use a toothpick to gently prick a few small holes to vent.

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Bring the water to a boil over high heat, steam for 10 to 12 minutes, and adjust according to the thickness of the bowl.

Autumn health, one milk, health with you".

Diagram of the finished product of a steamed egg with milk.

<> cooking tips for steamed eggs with milk.

Tips:

The egg mixture should be delicate, it is very important to stir it thoroughly, and it will be more delicate with three chopsticks or a whisk, so be sure to filter and filter. Depending on your preference, this egg custard can also be sweetened with sugar.

Steamed egg custard (per serving).

One fresh egg. Knock into a bowl, mix with a whisk, add a small amount of salt and mix thoroughly, then the egg liquid will be thinner and yellow than before.

Now add water. Preferably lukewarm water. Cold water is not very good, and hot water is even worse, so it will become an egg flower if you rush into it.

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. Then, even is generally an egg, measure the eggshell water. It is to fill the two halves of the eggshell with water, and fill it twice, which is two eggshell water, simply put, the water is two cups of egg liquid.

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

Okay, the egg wash is all ready, now let's talk about the steaming process. The surface of the egg is smooth as a mirror, and the whole * this steaming technique is up.

Boil a pot of water and put on the steaming partition. After the water must be boiled, then put the egg mixture on the steaming compartment, and then turn on the low heat, and the lid must be 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 chopped green onions (or pork or something like according to your preference), drizzle a few drops of steamed fish soy sauce and enjoy.

Steamed eggs. Materials.

4 eggs; 2 shallots; 5 ml steamed fish soy sauce; sesame oil 3 ml; salt 3 g; 2 grams of ground white pepper; Oil 5 ml.

Method. Crack 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.

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

Strain the egg wash three times with a very fine strainer and let it sit until the egg melt defoams, or use a spoon to remove the small bubbles from the egg mixture.

Before you are ready to steam, seal it with plastic wrap and poke a small hole in the plastic wrap with a toothpick.

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

Wash and chop the shallots, stir-fry the chopped green onions in hot oil until fragrant, then pour in sesame oil and steamed fish soy sauce, stir well and pour a spoon over the steamed eggs.

Creamy and tender steamed eggs.

Materials. 2 eggs; salt 5 g; 200 grams of warm water.

Method. Whisk the eggs and beat them.

Add warm water about the same volume as eggs, a small half spoon of salt, and continue to stir gently.

Sift the eggs (skip if you don't have a sieve, but this step is the key to a smooth and smooth steamed egg).

If you don't eat egg whites, you can do without egg whites, and I usually add them.

Use a spoon to bring out the bubbles on the surface, seal it with plastic wrap, poke a few holes, and steam it in a pot with cold water.

After 7 to 8 minutes, turn off the heat, simmer again, drizzle a little light soy sauce and serve.

Knock the eggs into a bowl, mix them with a whisk, add a small amount of salt and mix thoroughly, and then put them in and steam.

Steamed eggs with clams and fresh eyebrows.

【Piggy custard】

Ingredients: 1 egg (about 50 grams), 100 grams of water, 3 slices of ham, appropriate amount of seaweed.

Method 1: Beat the eggs in a bowl and beat them with chopsticks.

2. Add water and mix well.

3. Sift the egg mixture.

4. Put the bowl with egg liquid on the pot, cover the bowl to prevent it from dripping on the egg surface, turn to low heat and steam for about 5 minutes after boiling over high heat.

6. Put the sliced slices and seaweed on top of the steamed eggs, and the cute little pig will appear.

Tips: How to steam a smooth and tender egg custard:

1. The raw materials should be good: to steam out the fragrant egg custard, good raw materials can achieve twice the result with half the effort, I have tried to use the eggs of my own chickens to stew the custard is really amazing.

2. Filtration: Filter the beaten egg liquid with a sieve to make the egg liquid more uniform.

3. The ratio of eggs and water: when steaming egg custard, mix some water in the egg liquid, so that the steamed egg custard is smooth and tender, and the taste is very good, which is very suitable for babies to eat

2. It can also be increased or decreased according to its own requirements, and 1:1 can also be used.

4. Cover the lid when steaming eggs: When steaming eggs, it is best to buckle a lid on them or seal them with special plastic wrap and tin foil for microwave ovens, which can prevent the water vapor on the steamer from dripping into the egg liquid and affecting the appearance.

5. Cold water pot: add cold water to the steamer, and the egg liquid will be heated slowly, and there will be no bubbles due to sudden heating.

6. Steaming heat: After boiling on high heat, turn to low heat and steam, and the steaming time is determined according to the amount of egg liquid.

How to make steamed eggs and steps:

1.Prepare three eggs, knock them into a bowl, add a pinch of salt, and beat the eggs with chopsticks to set aside.

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

3.After pouring warm boiled water into the egg mixture, stir quickly with a whisk for more than half a minute. There will be a lot of foam at this time. Sift it with a sieve spoon.

4.After sifting, use a spoon to skim off the foam from the bowl. It will be delicate when steamed.

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

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

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

After a few minutes, it can be taken out of the pot, drizzled with soy sauce and a little sesame oil, and a few knives are made on the steamed eggs with a knife to absorb the flavor.

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

The method and steps of making steamed eggs are as follows:Ingredients: 3 eggs, 200ml water.

Excipients: 5 grams of peanut oil, 3 grams of salt, 3 grams of chopped green onions, 5 grams of light soy sauce, 3 grams of chicken broth powder.

Steps: 1. The original picture of the ingredients.

2. Finely chop the chives and beat the eggs into a bowl.

3. Add Knorr chicken powder and salt to the egg mixture.

4. Add cold boiled water and stir in one direction with a whisk until even.

5. Filter it through a strainer.

6. Cover the filtered egg with plastic wrap and insert a few holes with a toothpick.

7. Put cold water in the steamer and steam for 8-10 minutes.

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

The easiest way to steam eggs is as follows:Ingredients: 2 eggs, the amount of eggs, a little soy sauce, a little sesame oil, and a little chopped green onion.

Steps: 1. Crack the eggs into a bowl first.

2. Add condiments, salt, etc.

3. Beat evenly in one direction, rinse with boiling water after teasing the eggs completely evenly, stir while rushing, and stir well in the same direction, the ratio of eggs and water is 1:.

4. After stirring, let the egg liquid stand for about 5 minutes, cover with plastic wrap, poke a few small holes with a toothpick, boil the water in the steamer and put it into the steamer for about 20 minutes.

5. After steaming, sprinkle with chopped green onion and drizzle with soy sauce and sesame oil.

6. Done. <>

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.

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.

Make the ingredients. Ingredients: 300 grams of eggs. Seasoning: 2 grams of salt, 1 gram of monosodium glutamate, 1 gram of soy sauce, 15 grams of shallots, appropriate amount each.

Production process. 1. Break the eggs in a small basin, put a little salt and monosodium glutamate, and beat well with chopsticks.

2. Then add water while continuing to stir with chopsticks.

4. Be sure to stir well and skim off the foam with a small spoon.

5. Cut some minced green onions and sprinkle them on top, or you can leave them alone, and then steam them in a pot.

6. Add soy sauce and sesame oil after cooking, and you can enjoy.

7. If you are afraid of cooking old, it is best to buckle a plate on a small basin. There will be no honeycomb.

Steamed eggs with milk. Make the ingredients.

250ml milk, 1 egg, 1 egg yolk, appropriate amount of sugar.

Production process. 1. Beat 1 whole egg and 1 egg yolk well and beat them apart. 2. Slowly add the milk to the beaten egg mixture, and then beat evenly.

3. Add sugar to the milk and egg mixture, and stir well.

4. If there is a stainless steel screen, the beaten milk and egg liquid can be filtered again to ensure that the taste is delicate; If a sieve is not available, use a spoon to skim off the foam from the milk and egg mixture.

5. Cover the bowl with a layer of plastic wrap, cover it and steam it for about 15 minutes. Covering with plastic wrap is to prevent water vapor from dripping into the egg mixture, so that the pudding surface is smoother.

Teach you how to make steamed eggs tender and smooth.

Teach you how to make steamed eggs fragrant and tender.

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

Farmhouse steamed eggs.

Ingredients: Eggs, chopped green onions.

Steps: 1) Take an abalone plate, smear a little oil on the bottom of the plate, and beat 5 eggs on the plate;

2) On top of the eggs, sprinkle salt evenly with peppercorn noodles (if you like spicy food, sprinkle with some fine chili powder).

3) Boil the water in the steamer, and when the water is boiling, put the abalone plate into the drawer, find a plate as a lid, and cover the abalone plate (this is done so that the steam water does not enter).

4) Cover the steamer with a lid and steam over medium heat for 4 minutes.

Steamed eggs with milk. Ingredients: eggs, milk.

Method:1Beat the eggs, add the milk and stir well (proportions.

2.Scrape off the foam on the surface, cover the container with plastic wrap and steam over high heat for 15 minutes.

Steamed eggs with sausages. Ingredients: sausage, eggs, salt, cooking wine.

Method:1Slice the sausage and arrange on a plate in two layers.

2.Beat an egg in the middle, pour some cooking wine around, sprinkle a pinch of salt on the egg yolk, and steam the sausage until it is oily.

Pumpkin steamed eggs. Ingredients: pumpkin, eggs, salt.

Method:1Wash the pumpkin, cut off the top, and leave the lid unthrown; hollow out the seeds from the pumpkin and remove a small part of the pulp; Beat the eggs, add a little salt and stir well, then pour in an appropriate amount of warm water and continue to stir well, the ratio of water to eggs is about 2:1.

2.Put the pumpkin cup and lid together in the steamer, steam for 20 minutes, leave it for a while after steaming, pour in the egg mixture, and steam it in the steamer for about 10 minutes.

Steamed eggs with soy milk. Ingredients: eggs, soy milk, salt.

Method:1Beat the eggs into a large bowl and beat with a pinch of salt; Add the soy milk, stir the soy milk and egg mixture, and let it stand for a while, and the foam on the surface will slowly disappear.

2.Pour the soy milk egg mixture into a shallow-bottomed container for about 8 minutes, put it in a steamer, and cover it with a plate to prevent moisture from entering.

3.**Steam, wait for the water in the pot to boil, and then continue steaming for a few minutes.

Steamed eggs with minced meat. Ingredients: eggs, minced pork, oil, salt, green onions, ginger, ginger.

Method:1Crack the eggs in a bowl, add a little light soy sauce and salt and stir to combine.

2.Add twice as much warm water as the egg mixture, stir well, strain out the instant noodles floating on the egg mixture, and finally put the lid on the steamer.

3.Pot with cold water, turn to medium heat and steam for about 10-15 minutes.

4.Heat oil in a wok, add ginger slices and stir-fry until fragrant, then add chopped green onions, stir-fry with meat foam, add a few drops of cooking wine, stir-fry with meat foam until the color is white, add a little dark soy sauce and light soy sauce, stir-fry with water, sprinkle chopped green onions, add a little salt and sugar to taste and stir-fry out of the pan; Pour the scrambled meat foam over the steamed eggs.

Steamed eggs with fungus. Ingredients: eggs, fungus, wolfberry, salt, chicken powder, oil.

Method:1Soak the fungus and chop it; Beat the eggs, add a little salt, chicken powder to taste, add a few drops of raw oil, and mix with an appropriate amount of warm boiled water and stir well.

2.Put the chopped fungus into the egg mixture, boil a pot of water, put the prepared egg liquid on the pot and steam for 10 minutes (the lid should be exposed), turn off the heat, and finally put the wolfberries on the egg to decorate.