How do you stew eggs to be tender? How do you make a good egg stew to be delicious and tender?

Stewed eggs, a simple but not a simple delicacy, well done, tender and smooth taste, not well done, the top layer is thin like a layer of water, and the bottom is very thick, it is still full of honeycomb, the taste and appearance are not good, how to make it perfect and delicious, just remember the following points, let's start.

Egg stew tools should be selected as much as possible The bowl of the stewed egg should be made of metal, because the heat conduction is fast and convenient for the stewed egg to mature quickly, but avoid using a double-layer anti-scald metal bowl, so that it is difficult for you to stew for an hour and it is difficult to solidify and cook thoroughly; The second is to use the porcelain bowl at home, and also avoid using porcelain bowls that are too thick.

The ratio of eggs and water should be grasped well, and at the same time, what water should be used to stew eggs is the ratio of eggs and water must be grasped, otherwise it is either too thin, or too thick, according to experience, the best ratio of eggs and water is 1:2, that is, an egg needs two egg shells of water, and at the same time what water is also very particular, the use of cold water and boiling water can not achieve the characteristics of "tender", the best use of warm water, the water temperature is about 40 degrees, not hot hands.

The egg liquid should be sifted about the egg liquid, because after the egg liquid is stirred, there will inevitably be "particles" that have not been stirred, and the final taste is more delicate and smooth after sifting it with a thinner colander.

After the egg liquid and water are mixed, the foam on the surface should be skimmed off after the egg liquid and warm water are fully mixed evenly, if there is some foam on the surface, it is best to skim off, otherwise there will be some dense small holes on the surface of the final stewed egg, which will affect the appearance.

Pot on cold water or pot on boiling water? According to the usual experience, it is best to boil the egg stew in a pot with water, and at the same time use a larger plate to cover the egg liquid to prevent water vapor from entering the egg liquid, and then cover the pot and steam it over high heat for 8 minutes, do not open the lid and simmer for 5 minutes after turning off the heat, so that the tender and smooth stewed egg is ready. The above is my answer to the question "How to stew eggs to be tender?"

This problem.

Take more time. The stewed egg is not tender enough because the stew time is too short, resulting in a bad taste of the egg.

The method of egg stew is relatively simple. Beat two eggs, add an appropriate amount of water, add a small amount of light soy sauce, sprinkle some chopped green onions, put on the pot and start steaming, 15 minutes.

Beat the eggs well, then pour in some oil and salt; Pour in cold water and stir again, steam in the pot for 10 minutes, remove the lid in the middle and deflate, so that the steamed eggs will be particularly fresh and tender.

1. Home-cooked egg stew.

Stewed eggs. Ingredients: Eggs, cool boiled water, salt, sesame oil.

Method: 1) Beat the eggs evenly, so that the egg whites and yolks are mixed together, and there is no coagulated lump substance.

2) Add table salt and cool boiled water to the eggs, stir well, and the ratio between the egg liquid and the cold boiled water is 1:2

3) Use a strainer to filter out the air bubbles in the egg liquid, and the surface of the egg liquid is smooth and flat after filtration. This step is to make the stewed egg taste better, the stewed egg will not appear honeycomb-shaped, and those who do not care about these can omit this step.

4) Cover the bowl with a layer of plastic wrap, put the egg liquid into the steamer, boil over high heat and simmer slowly, the eggs will be steamed in about 10 minutes, and the eggs can be poured with a little sesame oil or other sauces after they come out of the pot, and some chopped green onions can be sprinkled according to your preferences.

If you want to eat sweet stewed eggs, you can use milk instead of cold boiled water, heat the milk and sugar together, turn off the heat and let it cool after the sugar melts, mix it with the egg liquid after cooling, and the rest of the steps are the same, so that the method makes a sweet stew.

Stewed eggs. 2. French caramel egg stew.

Ingredients: 2 egg yolks, 125 grams of milk, 125 grams of fresh cream, sugar.

Method: 1) Put the egg yolk in the milk and stir well.

2) Turn on low heat, heat the milk just now, pour in the white sugar, turn off the heat after the white sugar melts, put the cream into the milk, stir well and heat for a minute or two.

3) Preheat the oven to 200, add hot water to the baking basin, pour the milk into the mold and put it in the oven to bake for 40 minutes.

4) Take out the baked egg stew, sprinkle the surface with sugar, preheat the oven to the highest temperature, put the egg stew in, and the white sugar on the surface can be taken out after baking into caramel, so that the French caramel egg stew is ready.

Stewed eggs. Other ways of stewing eggs are generally based on home-cooked egg stews and add some additional ingredients to it, such as pumpkin, shrimp, minced meat, clams, longan, etc., cold boiled water can be replaced with milk, chicken broth, clam soup, etc., the production process is still the same, just add some additional ingredients.

How to make stewed eggs delicious and tender 1. Basic ingredients: eggs, cooked lard, dried shrimp, scallops, diced ham, diced bacon meat. 2. Knock the eggs into a large bowl and beat them, add dried shrimp, scallops, diced ham, diced bactoris, refined salt, monosodium glutamate, chopped green onion and mix thoroughly.

Slowly add 300 grams of warm water to a bowl, stir while adding, and finally put the cooked lard, put it in the pot and steam it over the water, about 10 minutes.

First, 2 drops of oil should be dripped into the egg mixture, so that the stewed eggs will not stick to the bottom. Second, in addition to adding salt to the egg mixture, add more than 2 times the warm water and beat it together. Third, be sure to strain through a strainer three times until there are no air bubbles at all.

Fourth, when steaming in the pot, cover the plastic wrap, and also prick a few small holes in the plastic wrap, or cover a lid to avoid distilled water dripping onto the egg liquid. Fifth, steam in cold water and gradually heat up, so that the tenderness of the egg liquid inside and outside can also be consistent.

Steamed custard Steps:

1.Take 2 eggs, beat them into a basin, stir them first, add 200ml (a small cup) of warm boiled water, 1 gram of refined salt, stir well and set aside.

2.Add water to the pot, put the egg bowl in the drawer, and slowly steam it over weak heat until it solidifies (like a tofu brain) and cooks.

3.After removing from the pot, add grams of sesame oil and serve.

Tips: 1Spread a few drops of cooked oil on the inside of the bowl of steamed egg custard beforehand so that the egg custard will not stick to the bottom easily.

2.Put the eggs in the basin and stir well and then add water, otherwise the egg liquid will not be stirred evenly, and the steamed egg custard will be easy to precipitate.

3.The key to steamed egg custard is the heat. If you steam it over a strong fire, the egg juice will boil and small holes will appear, which will affect the taste and appearance, so be sure to use a simmer.

If you want to make it delicious and tender, I recommend you just use the microwave. Break the eggs, put them in a bowl, and microwave them for two minutes, so that the child can eat the very tender eggs!

Stewed chicken cake, if the medicine is delicious and tender, it is generally necessary to make it like this.

After beating an egg evenly with seven tablespoons of warm water, put it on top of the pot and steam it with a lid.

The stew of eggs is very tender and is as follows:Ingredients: eggs.

Ingredients: chopped green onion, salt, light soy sauce.

1. Beat two eggs into a bowl, add a spoonful of salt, beat up, and beat for a while, so that it will be tender. Then pour water into the same bowl, and the closed ears are egg liquid.

2. After adding water, take a spoon to skim off the foam, add some water to the pot and boil, then put the eggs on the steaming rack, buckle a plate of sedan chair and pai bu After the lid of the pot is covered, turn on low heat for 6 minutes.

When the minutes are up, you can turn off the heat, and then don't open the lid, wait for 5 minutes, watch the time, and you can take it out as soon as the time is up.

4. Draw it like this and pour two spoonfuls of light soy sauce.

5. Sprinkle some chopped green onions, drizzle a drop of sesame oil, shake it, and you can eat.

The recipe for a delicious and tender egg stew is as follows:Ingredients: 3 eggs.

Excipients: 1 cup of warm water, 1 tablespoon of light soy sauce, 1/2 tablespoon of sesame oil.

1. Prepare three eggs and a glass of warm water (about 35-40 degrees).

2. Beat the eggs, then use the chopsticks to beat the eggs to dip a layer of salt in the box, add a cup of warm water, and stir well.

3. Find a wide and shallow container to filter the bubbles.

4. After pouring, use a spoon to skim out the bubbles on the surface, put them in the cage drawer, and boil the water for the cage (medium to high heat).

5. Steam for 12 minutes.

Turn off the heat after a minute and wait one minute to open the lid; Season with 1/2 teaspoon sesame oil and 1 spoonful of light soy sauce.

7. Draw a few cuts on the surface to let the taste penetrate better, and sprinkle some chives.

8. The tender and delicious stewed egg is ready!

Benefits of Egg Stew:Egg stew, also known as egg custard, is mainly made from eggs. Its nutritional value is very rich, after all, eggs themselves are a high-protein food.

In addition to protein, eggs also contain eight amino acids that are essential for the human body. Boiling eggs into egg custard can effectively ensure that the nutrients in the eggs are not destroyed.

After people eat egg custard, it can be more conducive to absorbing the nutrients in eggs, ensuring the trace elements needed by the body, promoting metabolism, and enhancing the body's immunity. The most important thing is that the egg custard has a tender taste, and you can eat it for both the elderly and children.

The delicious and tender egg stew is made as follows:Ingredients Tools: 2 eggs, 1 gram of salt, a little oil, 2 grams of light soy sauce, a little chopped green onion, cold boiled water, bowl, whisk, spoon, steamer.

1. Knock the eggs into a bowl and add a little oil and boiling salt.

2. Stir well with a whisk.

3. Add cold boiled water about twice the volume of the egg, and let it stand for 10 minutes to let the big bubbles disappear.

4. If there are bubbles on the surface of the egg with the rock liquid after 10 minutes, skim it off with a spoon.

5. Bring the water to a boil and steam in a messy pot.

6. Cover the lid and turn to medium heat and steam for 5 7 minutes, open the lid in the middle to observe the condition of the eggs, and be careful not to let the distilled water drip on the eggs.

7. Prepare the chopped green onions, prepare the light soy sauce and oil for the dough with a small fluttershy, and mix the oil and light soy sauce well.

8. Observe the solidification of the surface of the egg, shake the large bowl, there is no liquid flow in the middle, it is fully cooked, and sprinkle the green onion.

9. Drizzle with the adjusted soy sauce and oil.

Summary. Tools Ingredients: Two eggs, chopped green onions, sesame oil, salt, light soy sauce, knife, bowl Steps (5 steps in total) Read step by step 1 Prepare two eggs, beat them into a bowl, add a little salt, and beat the egg mixture with chopsticks for later use. 2. Add water to the egg mixture, add 40 degrees of warm water, the ratio of water to the egg liquid is 1 3 filter the egg liquid with a strainer to filter the beaten egg liquid again, and filter out the lumps and bubbles inside.

4. After the stewed egg water boils, put the egg liquid into the pot, cover it with a plate, and simmer for 10 minutes over medium heat. 5. After adding the seasoning and steaming, use a knife to cut it into a diamond shape to facilitate the flavor, pour in a spoonful of sesame oil, then pour in a little light soy sauce to extract the fragrance, and finally sprinkle with chopped green onions, so that the fragrant and smooth steamed eggs are ready.

Tools Ingredients: Two eggs, chopped green onions, sesame oil, salt, light soy sauce, knife, bowl Steps (5 steps in total) Read according to the steps 1 Prepare two eggs, put them in a bowl, add a little salt, and beat the egg mixture with chopsticks for later use. 2. Add water to the egg liquid next to the liquid to add 40 degrees of warm water, the ratio of water to the egg liquid is more than 1 3 filter the egg liquid with a strainer to filter the beaten egg liquid again, filter out the lumps and bubbles inside. 4. After the stewed egg water boils, put the egg liquid into the pot, cover it with a plate, and simmer for 10 minutes over medium heat.

5. Add the seasoning and steam the oak, use a knife to cut into a diamond shape to facilitate the flavor, pour in a spoonful of sesame oil, then pour in a little light soy sauce to extract the fragrance, and finally sprinkle with chopped green onions, so that the fragrant and smooth steamed eggs are ready.

Can you elaborate on that a little bit more?

To summarize the method of stewed eggs with a wide body as mentioned above, it is necessary to pay attention to the fact that it is necessary to use warm water at 40 degrees, remember to filter and cover the plate before stewing, so that the stewed eggs are tender and smooth.

Summary. Three eggs, beat into a bowl.

1. Start adding water to it: Hehe, it is recommended to add water with an open eggshell at the same time, the water should be three times that of the egg liquid (that is, three eggs are about 9 times the water, so it is more convenient to add water to the eggshell), and the water added must be warm water, which is also a trick for the egg custard to be steamed out and more tender.

2. Gently stir the eggs and water in one direction, the force must not be too large, try to make the egg liquid not bubble a lot, until it is stirred well.

3. Add salt according to personal taste, I like to put some oyster sauce (you can buy it in the supermarket, Lee Kum Kee's is good), so that the steamed egg custard tastes good. Attention: Whether you add salt or oyster sauce, you must not add too much, eggs do not eat salt, and adding too much is very salty, which will completely destroy the umami of this dish.

4. Put it in the steamer and start steaming, focusing on the second trick to make the egg custard fresh and tender: wait for the water to boil before adding the egg mixture, and the lid of the pot should not be tightly covered (leaving a finger-thick gap).

How to stew eggs is very tender for a few minutes.

Three eggs, beat to the bowl 1, start to add pants to the water: hehe, here is also recommended to use the open eggshell to add water, the water should be three times the egg liquid (that is: three eggs put about 9 times the water, so it is more convenient to use the eggshell to add water), the water added must be lukewarm, which is also a trick for the egg custard to be steamed out of the tender 2, gently stir the eggs and water in one direction, the force must not be large, try to make the egg liquid not a lot of bubbles, until stirred well 3, add salt according to personal taste, I like to put some oyster sauce (which can be bought in the supermarket, Lee Kum Kee's is a good one) to make the steamed egg custard taste good.

Attention: Whether it is salt or oyster sauce, you must not add too much, eggs are less salty than Chang pants, and adding more is very pure Zheng salt, which will completely destroy the umami of this dish 4. Put it in the steamer and start steaming, pay attention to the second trick to make the egg custard fresh and tender: wait for the water to boil before putting in the egg mixture, and the lid of the pot can not be tightly covered (leaving a finger-thick gap).

5. After steaming for 7-8 minutes, you will find that the eggs have solidified, and you can use chopsticks to try whether they are steamed or not. 6. According to personal taste, you can prepare a little minced chives, sesame oil and light soy sauce before starting the pot.