The easiest way to make eggs with a rice cooker?

Boiled eggs or egg custard are fine.

Steamed egg custard, beat the eggs evenly, put a little salt and some water.

The rice cooker can boil eggs, first put a few napkins in the rice cooker, then drop a little water, and finally put in the eggs, and then start the rice cooking function, the following specific methods for reference:

A list of ingredients. 4 eggs, 20ml water, 2 napkins.

<>5. Take it out with a napkin.

6. Done. <>

The rice cooker can boil eggs, first put a few napkins in the rice cooker, then touch the hunger drop into a little water, and finally put in the eggs, and then start the rice cooking function, the following specific method for reference:

A list of ingredients. 4 eggs, 20ml water, 2 napkins.

<>5. Take it out with a napkin.

6. Done. <>

[The practice of cooking chicken in a rice cooker without blind eggs].

Steps. Wash the shell of the fresh egg, then soak it in clean water for about 10 minutes, control the water, and absorb the surface moisture;

Let the eggs soak in water first, and the shell will absorb appropriate moisture to soften, so that the eggs can be cooked faster, and not during the simmering process.

Easy to crack, this pre-treatment method of boiled eggs is also applicable to the boiling method;

Spread 3 5 paper towels in the inner bowl of the rice cooker, pour in 3 5 tablespoons of water, and wet the paper towels;

Then put the washed eggs into the rice cooker and cover the pot;

Press the cook button and simmer for about 8 to 10 minutes; (Some hail source rice cookers do not have a timed automatic trip function, so they are needed.)

Look at the time for yourself).

8 After 10 minutes, open the pot and observe, as long as the water in the pot has evaporated and volatilized, the paper towel is dry;

You can take out the eggs, soak them in cold water to cool, and then peel the shells of the eggs from the water, and remove them from the water.

Then according to your own taste, you can match nutritious ingredients.

Tips: Using the principle of alternating hot and cold, the eggs that are still hot are put into cold water to cool, and the egg shell will automatically crack after a while, not only the egg white is better kept intact and bright, but the egg shell is also very easy to break.

The rice cooker can boil eggs, first put a few napkins in the rice cooker, then touch the hunger drop into a little water, and finally put in the eggs, and then start the rice cooking function, the following specific method for reference:

A list of ingredients. 4 eggs, 20ml water, 2 napkins.

<>5. Take it out with a napkin.

6. Done. <>

Here's how to boil eggs in a rice cooker:

1. Wash the eggs. During the transportation and storage of eggs, there will be a lot of bacteria and even other filth on the surface, so we must wash them before boiling them.

2. Put the washed eggs into the rice cooker and add an appropriate amount of water. The water should be just over the eggs.

3. Add a small amount of salt. This step has two functions: one is sterilization; The second is to make the eggs very unbridled after cooking, and the jujube macro is easy to peel the shell.

4. Start boiling the eggs. Cover the rice cooker, plug it in, and turn the rice cooker to "Cook". Wait for the water to boil for another 3 minutes, then unplug the power, wait for 2 minutes and the eggs will come out of the pan, at this time the eggs are fully cooked and tender.

When boiling eggs in a rice cooker, wash the fresh eggs, soak them in a pot of water for one minute, and then bring them to a boil over low heat. This is to prevent the eggshell from bursting during the boiling process. After the eggs are boiled over low heat, then switch to warm heat and cook for 8 minutes.

Do not cook for too long, otherwise, the ferrous ions in the egg yolk will react with the sulfur ions, forming a slow brown precipitate of ferrous sulfide, thus hindering the body's absorption of iron. Hard-boiled eggs do not have to be taken out immediately, take them out after 1 2 minutes, or put them in cold boiled water or cold water to cool down for half a minute, so that they are easy to peel. To prevent bacterial infection, it should not be put in tap water.

Ingredients: Eggs at will, 3-4 napkins, half a rice cup of water.

Method: 1. Prepare a rice cooker, a few napkins, and clean the eggs (cook a few if you need them every day).

2. Lay out the napkin, pour it in with half a cup of water, and then put in the eggs to be boiled.

3. Cover the lid, connect the power supply, press the rice cooking button, 5 minutes later (turn off the power when the rice cooker is steaming, and simmer the eggs for a few minutes with residual heat until the eggs are fully cooked!) In this way, the paper towel inside is still damp, absolutely safe, and will not burn too dry for fear of damaging the pot.

4. Peel one and take a look, it is cooked just right, the nutrition of the eggs is not lost at all, and it is particularly easy to peel.