How to steam egg custard without bubbles

Materials. Ingredients.

2 eggs. 200 grams of water.

Accessories. Spring onion.

1 teaspoon. Water starch.

5 grams. Soy sauce.

1/2 tablespoon. Vinegar.

1 tablespoon. Sesame oil.

1 teaspoon. Salt.

2 teaspoons. How to steam egg custard without bubbles

Eggs and water to play umbrellas, the ratio of water and eggs is 2:1, which is the ratio that I think is more appropriate, but I add too much water, what to do, there is universal water starch, water starch can help the food with soup to fix and shape (just like egg drop soup must be boiled water starch first and then beaten eggs to present the effect of a piece of egg drop), it is really excellent.

If you want to steam the eggs without bubbles, these foams must be removed, either through a strainer or with a spoon.

Cover with a layer of plastic wrap before steaming, which is also the key to ensuring that there is no foam.

Steam for about 15 minutes, and the way to judge the steamed egg is to shake it slightly, and the steamed egg solidifies into a pudding-like whole without water flowing out.

5.Add spices. Pour the seasoning on the surface of the steamed egg and give it to your child.

Production method: Ingredients: eggs, salt, water, oil, chopped green onions Method:

1. 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. 2. Add a small amount of water.

Preferably lukewarm water. Cold water is not very good, and hot water is even worse, as soon as you rush in, it will become an egg flower. 3. Add a small amount of oyster sauce to the water, mix thoroughly, mix into the egg liquid, and mix thoroughly.

Add a small amount of lard. 4. Boil a pot of water and put on the steaming compartment. 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 some chopped green onions (or pork or something like according to your preference) and drizzle a few drops of steamed fish soy sauce.

In the process of steaming egg custard, the mixture gradually solidifies, and at the same time, the mixed air expands with the increase of temperature, and the surrounding egg custard will be stretched out, so that there are many meshes in the steamed egg custard. Trembling like jelly, it does not disperse and there is no excess water. This is the wrong proportion of water, too much water, generally the ratio of steamed egg custard water to eggs is better to reach 1 to 1; Or the reason that there is no cover with plastic wrap and too much steam goes in.

Stir the egg liquid in one direction, stir until it is even, until it is full of this small bubble, sift it, make the egg more delicate, if there is no sieve, use a spoon to skim off all the bubbles, and the steamed egg is beautiful. Because the protein begins to solidify at 60 degrees Celsius, the small bubbles formed are locked in the inside of the egg custard, and as the temperature rises further, the water continues to evaporate, causing the bubbles to continue to expand and the mesh to become larger. This is the second element, temperature.

Then put hot water on the pot, cover the lid and steam for 8 minutes, it's OK, take it out and add an appropriate amount of light soy sauce and sesame oil, you can eat, tender, and there is no mesh! Step 2Eggs with 300 ml of warm boiled water beaten well, the ratio of eggs and warm boiled water is, warm boiled water is the key, the water must be boiled water, and then put warm, so that the steamed egg custard will be as tender as jelly, and there are no pores inside.

Prepare 3 eggs, (the amount of eggs can be adjusted according to the number of your family) put them in a bowl and stir together, add water, and the ratio of salt, egg liquid and water is 1:1 or. If it is a household porcelain plate, the depth of eggs is about 2 cm, about 6 to 7 minutes, it is enough, pay attention to observation.

Shake the plate with your hand, and there will be ** shaking, and there is no excess egg liquid in the middle. Therefore, there is no fixed time to be determined according to your own situation, as the so-called fire treasure in the fire to prepare a filter, filter the beaten egg liquid, and filter out the bubbles in the egg liquid, so that the steamed egg custard will not appear honeycomb.

It's because you didn't do a good job of soaking before steaming, you need to stir slowly and try to soak as little as possible. Or use a spoon to skim out the foam at the end.

1. The ratio of eggs to water is more than 1:2, and the eggshell is equivalent to a measuring cup.

2. Put a chopstick so that the lid of the pot cannot be closed tightly, this is to ensure that the temperature in the pot is not too high.

3. Don't stir vigorously when beating eggs, otherwise there will be bubbles.

4. In fact, cool boiled water is the best, warm water is also OK, pour water slowly, don't pour out bubbles, if it is not sweet, add a little vegetable oil or oil.

5. After the water is boiled, put in the eggs, about 6 to 8 minutes on high heat, 10 to 15 minutes on low heat, and the cling film on the bowl will not enter the water.

The egg mixture can be strained with gauze or used kitchen paper to suck up the bubbles on the surface. After installation, it can shake and remove excess air bubbles well.

When I first started making steamed eggs, I didn't know how to do them, and they generally failed, either they didn't form them, or they had pores. If the steamed eggs are all pores, it means that there is air in the egg liquid, and if it is not fully stirred, the air escapes after being heated in the egg liquid and forms pores.

Generally speaking, the egg mixture should be stirred thoroughly. The foam after the egg mixture is stirred should be skimmed off with a spoon, and if you are particular about it, you need to use a gauze to filter the foam.

However, for home-style production, filtering foam with gauze is a bit of a fuss. In the process of steaming eggs, leave a little gap in the lid of the pot, do not steam the whole process, and you will have experience by doing it a few more times.

Some children don't like to eat boiled eggs, parents are very anxious, because boiled eggs are the best way to maintain the overall nutrition of eggs, if children are tired of eating boiled eggs, you can try steamed eggs, but also can retain the nutrition of eggs.

First, after the eggs are beaten into the bowl, add a similar amount of warm boiled water according to the amount of egg liquid, or cool boiled. The temperature of the boiled water must not change the egg liquid.

Second, stir the mixture of eggs and warm boiled water well in one direction, add a little salt, and the effect of adding the promise is not to increase the bottom taste, but to make the egg liquid better diluted.

Third, a layer of foam will be produced on the surface of the egg liquid after stirring, use a spoon to skim off the surface foam, after skimming, then lift the egg bowl and shake the table slightly to see if there is any foam, so that the egg liquid looks as calm as cooking oil.

Fourth, cover the egg bowl with plastic wrap, close the egg bowl, and use chopsticks to tie four to five small holes in the plastic wrap. The purpose of this is to allow the air to circulate, and the closure will cause the water vapor to fall back, and there will also be pores, which will also prevent the egg custard from forming. If you don't use plastic wrap, you should also add a lid on top of the steamed egg bowl, and you should also leak some seams.

Fifth, boil the water in the pot, put the egg bowl on the steamer and steam, under normal circumstances, the capacity of two eggs, the fire is basically steamed in five to six minutes.

Sixth, after steaming, put some sesame oil according to the taste, put some light soy sauce to eat, at this time, a spoonful down, the egg custard is smooth and tender like tender tofu.

Finally, to summarize:

Eggs must be mixed with the same amount of cold boiled or warm boiled water, stir well, and fully skim out the foam. If you can't do it once, you can come twice, put it in the egg bowl after boiling, and put a lid with a gap on the top of the egg bowl, or wrap it with plastic wrap and tie the holes. Cover and steam on high heat for five to six minutes, and you will have experience after a few more attempts.

There are a lot of bubbles in the steam cake, and the best solution is to say that we should let it stand for a while during the process of seasoning and stirring, so as to ensure that all the bubbles in it come out before steaming.

When steaming egg custard, you will find that there are a lot of honeycomb-shaped bubbles, in fact, this method is very simple to solve, first of all, you should add an appropriate amount of water when beating eggs, generally speaking, the amount of eggs and water is 1:1 is the most tender, and secondly, if there are those foams on the eggs when beating eggs, you can use a spoon to clean it out, and then when steaming eggs. Cover with a layer of plastic wrap or use a basin to buckle upside down to prevent water vapor from entering, so that the steamed egg custard will be very smooth and delicious.

Most of the time this is because the egg mixture is not beaten evenly, but it will also affect his taste, so it is said that when the egg mixture is beaten, it is constantly stirred and beaten, and if it is not even, there will be lumps of egg whites left in the egg mixture. It becomes less tasty and affects the aesthetics.

Hello, when steaming the egg custard, you first use a spoon to skim off the foam on the egg liquid, and then cover the plastic wrap with a toothpick to prick a few eyes on the plastic wrap, so that the steamed eggs are more tender. Hope mine can help you.

This is natural, because when steaming egg custard, it is easy to foam inside, and this thing really can't be solved, and it doesn't affect the use.

This is actually normal, because the temperature inside is relatively high, so there will be a lot of bubble-like things, just take a spoon to remove the surface things.

In fact, you can add some fine salt to it and stir it well, which can also prevent a lot of bubbles and make the egg custard more delicate.

You can use a toothpick or chopsticks to pick up this bubble, and slowly the bubble will disappear.

There are a lot of bubbles in the steamed egg custard, and I think it should be that the egg liquid is not evenly beaten, and the taste will be greatly reduced.

This problem is also very easy to solve, in the suitability of steamed egg custard, we must use tools to completely break up the egg mixture, because if our egg liquid is not stirred and beaten, it will be very uneven, and there will be pieces of egg white left in the egg mixture, so that there are pieces of egg white in our steamed egg custard, which not only looks unsightly, but also greatly reduces the taste, so be sure to stir the egg mixture evenly. And clean up the floating desert on the upper layer of the egg liquid with a spoon, and friends who have conditions can also give the egg liquid a sieve, while stirring, you can add some salt in an appropriate amount, so that the salt can be fully dissolved in the egg liquid, which can not only play a role in seasoning, but also make the egg custard more beautiful and beautiful.

And remember not to add cold water when steaming egg custard, but to add an appropriate amount of warm water, so that the taste and texture will be better. Not only that, but when we are steaming egg custard, we must also grasp the ratio of water to egg liquid, and we must not add water to it casuallyGenerally speaking, the ratio of egg wash to water is optimal in this range, and if you do not have a measuring cup at home, you can also control the amount of water according to the height of the egg mixture。In this way, we can master the ratio of egg wash to water to make a more smooth and refreshing egg custard.

We also have to pay attention to the last steaming stepSeal the egg wash on a plate or plastic wrapto prevent the small droplets of steam on the lid from falling into the custard, so that the surface of the custard that we finally steamed out will be smooth and free of pores.

Steam it for about 15 minutes according to the above method, and a bowl of tender, smooth, beautiful and delicious egg custard is ready. The above is my answer to the question "There are a lot of bubbles in the steamed egg custard, how should I solve it?" I hope the answer to the question can help you, and it is also a summary of my life experience over the years.

You can steam it again, add warm water to the eggs when steaming, or make another serving, if you don't want to do it again, this can also be used, at most the taste is not good, but the essence has not changed.

Beat the eggs in a bowl and stir them evenly, or buy a special whisk, if there is foam, scoop it out with a spoon, stir it and let it sit for a while before steaming.

You can use a spoon to salvage all these bubble-like things and throw them away, so that it will not affect the taste of the egg custard or the aesthetics of the egg custard.

First of all, be sure to strain the egg mixture before making the egg custard, and secondly, don't add too much water.

The causes of blistering are mainly caused by the following conditions.

First, the egg mixture was not mixed well when stirred, and hard bumps appeared inside.

After adding water, it is not well mixed evenly, so that the steamed egg custard.

There is often blistering inside, and it is also prone to hard lumps.

Second, in the process of stirring the egg liquid, the bubbles on the surface are not scooped out, and when water is added to the egg liquid to stir, there will be a lot of bubbles on the surface, and if these bubbles are not driven out, there will be honeycomb and pores. The correct way is to hold the limb bowl containing the egg liquid and shake it vigorously a few times after stirring evenly, so as to drive the bubbles to the surface, and scoop out the bubbles on the surface with a spoon.

Third, there is no plastic wrap on the surface of the container containing the egg mixture.

Parcel. Whether you use a large bowl or a small bowl of egg wash, you need to wrap a layer of plastic wrap on the surface to prevent water vapor during the steaming process.

It drips into the egg wash and causes bubbles. If the container is relatively large and the plastic wrap is not so large, you can choose a basin or a large plate as the lid, and cover the container tightly.

Fourth, the plastic wrap should make small holes in the surface. The purpose of this step is to ensure that it is breathable and hungry, but the water vapor cannot be lowered inside, and the moisture in it is easy to escape, so that the pores in the egg liquid will disappear completely.

The steamed egg custard is not smooth and refreshing.

If the egg mixture and water are not fully mixed evenly, if there are large egg pieces in it, it will not be smooth after steaming, and there will be many hard pieces to eat.

The ratio of egg liquid and water is not right, the amount of water is twice that of egg liquid, in strict accordance with this ratio to put, the egg liquid made is moderately soft and hard, very delicious, if the water is put too much, it is easy to cause not to form, like tofu brain.

In the same way, if there is less water, the result will be very hard and unpleasant to eat.

The steaming time is too long, the egg custard is put into the pot after the pot is steamed, the time can not be too long, if it is more than ten minutes, the egg liquid will be very hard, and the hardness is obviously very high when scooping it with a spoon, so the taste is not good, so it is strictly optimistic about the time when steaming the egg liquid.

The steaming process is too hot, and the steamed egg custard must be steamed over medium and low heat, because it is easy to steam old and harden when the fire is too big.