When is the right time to put eggs in the rice cooker

Eggs are beaten easily, and they are easy to break with chopsticks, and they are broken up even if they are foamed. Put salt, oil, and other favorite seasonings such as leeks or chopped green onions, add water about twice the amount of the egg mixture, and preferably cover the container of steamed eggs with a plate or other utensils that can be tightly covered. After that, drain the drawer of the rice cooker and close the lid of the rice cooker.

To start**, after seeing that the pot is boiling, steam for another seven or eight minutes, open the lid of the rice cooker, and you can eat steamed eggs.

When beating the eggs, use the chopsticks to circle upwards and in the same direction, so that you can break them up quickly, and do not stir vigorously in the bowl.

Put the eggs in a small bowl and beat them, add water, add a little salt, oh, when the rice cooker is steaming, put the small bowl with egg liquid on top of the steamed rice, cover it, wait for 20 to 30 minutes, the eggs can solidify, pour a few drops of sesame oil and you can get out of the pot......

I guess it was put when the rice cooker started steaming.

1. Generally, it takes about 10-15 minutes to steam egg custard in a rice cooker, shake the container, and the feeling of no obvious fluctuation in the center of the steamed egg is steamed.

2. The time of steaming egg custard varies according to the number of eggs, taking 1 egg and using a gas stove as an example, steaming for 6 minutes is enough, and it takes about 10 minutes with an induction cooker. If the steaming time is too short, the custard will not solidify, so you can extend the time appropriately, between 6 and 15 minutes, because if you steam for a few minutes more, the custard will not be a problem, if the number of eggs is relatively large, you also need to extend the time appropriately.

10 minutes. Usually the egg is cooked after 10 minutes of boiling, and the egg whites and yolks are already cooked.

Eggshells often crack when boiling eggs, and the basic way to avoid breaking the shell is to "boil cold eggs". The reason for eggshell rupture is due to the fact that the egg white yolk expands in volume when heated, and the expansion rate of liquid is greater than that of solid eggshell, and when the volume of liquid in the contents is greater than the capacity of the eggshell, the eggshell bursts.

After the water boils, put the cold eggs in a small colander and boil them in boiling water for 8 minutes to cook thoroughly (if you want to eat soft-boiled eggs, you can reduce the boiling time), which can not only avoid burning your hands but also prevent them from breaking through the eggshell, and the time is easy to control.

As long as the water is kept boiling, the small clan can be filial piety. Eggs should be cold, eggs just taken out of the refrigerator or in winter is the best, such as eggs are not stored in the refrigerator in summer, soak the eggs in cold water for a while to cool down can also reduce the shell breaking. In winter, eggs and water are relatively cold, even if you use cold water to boil, as long as the water is less and the heating is fast, the eggshell will generally not break.

The most wrong way is to put the egg in cold water and heat it slowly, so that the heat has enough time to pass on to the inside of the egg, and the egg white and yolk are heated and expanded at the same time, and the expansion is large, and the eggshell is broken. At this time, the egg white has not yet reached the coagulation temperature, and the egg white will flow out of the shell and solidify into a white flocculent.

The rice cooker can cook the egg custard directly, and the method is as follows:

Ingredients: eggs, water, bowl.

First, we crack the eggs into a bowl.

2. Put the ratio of eggs to water in a bowl 1:2 and stir it well.

3. Then put the eggs into an appropriate amount of chicken essence, salt, sesame oil and stir.

4. Put it in the rice cooker and start the rice cooking function.

5. The rice cooker is kept warm, and the rice in the rice cooker is cooked and the egg custard is cooked for about 15 minutes. At this point, add an appropriate amount of soy sauce and garlic to the egg custard.

6. Cover the rice cooker for about two minutes, and then the fragrant simple rice cooker steamed egg custard can be eaten.

Summary. Hello dear! The rice cooker can steam eggs when the rice is almost cooked and kept warm, the details are as follows:

It can be steamed but it takes too long, you can put a small amount of water, and then start the cooking function, the water is very fast, a large amount of gas is vented for 3-5 minutes, and it is generally cooked. Extended information: The best way to cook rice is to boil the water and then put the rice, so that the rice is heated while absorbing water, and the protein is solidified when heated, so that the rice grains are intact and not broken.

Part of the starch gelatinization layer escapes and dissolves in the soup, making the porridge sticky. Moreover, during the boiling process of water, some of the condensed protein protects vitamin B1 from being dissolved in large quantities in water. As the pot boils after adding rice, the steam is reduced, and the vitamin B1 is preserved 30% higher than that of rice cooked with cold water, and the cooked rice tastes better.

Hello dear! The above is my answer to this question, if you think I am very satisfied, please follow me for a one-on-one consultation in the future, and then please do it a little manually, give me a thumbs up! Welcome to consult again!

Hello dear! The rice cooker can steam the eggs when the rice is almost cooked and kept warm, the details are as follows: it can be steamed But it takes too long, you can put a small amount of water, and then start the rice cooking function, the water is very fast, a large amount of gas is out for 3-5 minutes, and it is generally cooked.

Extended information: The best way to cook rice is to boil the water and then put the rice, so that the rice is heated while absorbing water, and the protein is solidified when heated, so that the rice grains are intact and not broken. Part of the starch gelatinization layer escapes and dissolves in the soup, making the porridge sticky.

Moreover, during the boiling process of water, some of the condensed protein protects vitamin B1 from being dissolved in large quantities in water. As the pot of water boils after adding rice, the steam is reduced, so that the amount of vitamin B1 is 30% higher than that of rice cooked with cold water, and the cooked rice tastes better. Hello dear!

The above is my answer to this question, if you think I am very satisfied, please follow me for a one-on-one consultation in the future, and then please do it a little manually, give me a thumbs up! Welcome to consult again!

My problem now is that I have just cooked rice in the rice cooker, and the rice is almost cooked, and the function button has two minutes left in the countdown to steam the eggs.

Steam for ten minutes.

Yes, just put some water.

The rice cooker can steam the egg custard at the same time while cooking, and the preparation is as follows:

The rice cooker makes steamed egg custard.

Ingredients: 2 eggs, 1 2 tablespoons salt, 280ml of warm water, appropriate amount of cooking wine, appropriate amount of oil.

1. Wash your hands with hand sanitizer first, then crack two eggs in a bowl.

2. Add cooking wine, oil and salt to the bowl, and quickly beat with chopsticks and stir well.

3. Then prepare 280ml of warm water and beat the eggs while pouring the water.

4. Use a spoon to remove the foam so that the steamed custard will be smooth.

5. Finally, put it in the rice cooker and steam it with the rice, and the egg custard will be good when the rice is good.

Tips: After the custard is ready, you can add chives and an appropriate amount of soy sauce (with or without according to personal taste).

The ingredients that need to be prepared in advance include: an egg, an appropriate amount of water, and an appropriate amount of salt. Here's how:

1. Crack the eggs into a bowl and stir well.

2. Add water, water and salt to the egg mixture, stir well.

3. Strain the egg liquid with a sieve to remove bubbles to make the egg liquid more delicate.

4. Strain into a cup.

5. Put the rice cooker on the shelf while cooking, and put the egg wash on the shelf.

6. Close the lid and press the cook button.

7. When the time is up, it is steamed.