How to steam eggs. It s the kind that doesn t rot or peel the shell

The practice of steaming the original eggs that are not rotten and do not peel the shells:

1. Put an appropriate amount of water in the pot, put a teaspoon of raw salt, and put the eggs into the pot at the same time;

2. After boiling for 10 minutes, scoop up the eggs and soak them in cold boiled water for 5 minutes.

3. Pick up the cold boiled water and dry it with a dry cloth and peel off the shell. The fragrant and tender eggs are presented right in front of you.

The original one that is not rotten or peeled is called a boiled egg, and it generally depends on how cooked you want it. Personally, I like the egg yolk half-cooked. Put the eggs in cold water, do not pass the eggs, start to boil over medium heat, until the water is boiling, so that the eggs that come out are not half-cooked yolks, if you want to eat fully cooked, cook for about 1 minute more.

Eggs boiled in cold water are more tender, so that the egg whites are heated more evenly.

If it's not rotten, choose an egg that doesn't crack.

Cover the eggs, put them in the water and bring them to a boil, then cook for 3 minutes, and simmer the eggs at residual temperature.

If you want to be tender, put a bowl in the pot, put eggs and water in the bowl and cook for 10 minutes.

You can also cook the inside and outside of the bowl at the same time, so that the eggs in the pot are older than the ones in the bowl.

See "Sunset Red", which has a clever trick.

Put it directly into the water.

Close the lid. 20 minutes is fine.

The fire doesn't need to be turned on too much, just enough to keep it boiling.

You can put the eggs in before the water is boiling.

1. You can put the eggs in a bowl or cup with cold water.

2. Put water and steaming rack in the pot, and when the water boils, immediately put the bowl with water and eggs into the pot and steam for 10 minutes.

The eggs won't grow old and won't be raw, just right.

Seven minutes. After the water is boiled, it is the best time, I use 10 eggs, take one out every minute to see, I have done 5 experiments are the most tender in 7 minutes, the yolk is just right, very powdery, not choking, the egg white is very tender,

It's best to buy an egg steamer, **The lowest thirty yuan can be steamed up to 7 at a time.

Get a good grasp of the heat It's almost 5 minutes...

It's okay to put it on top while steaming the rice.

You can also put water and steam for 10 minutes.

Even the film was peeled off.

It's easier to peel.

Boiled eggs are the most nutritious and are best cooked with porridge.

Boiled eggs, boiled for three minutes, five minutes cooked, seven minutes old, how to eat it, it's up to you

When the meal is almost ready, 5 minutes is fine.

Steps to steam whole eggs without breaking eggs:

Ingredients required

Main ingredients: 6 eggs, a few green onions.

Auxiliary materials: a little soy sauce, a little sesame oil, a little salt.

Start making steamed whole eggs that are tender and flavorful

1. First of all, we need to clean all the green onions, and then we will cut the green onions into chopped green onions.

2. Then we find a slightly larger plate, and then we add a little soy sauce, a little sesame oil and a little salt to the plate.

3. After we put the chopped green onion in, we stir the chopped green onion and soy sauce slightly evenly.

4. Next, we crack six eggs into the plate, each with a slight distance apart, do not break, this effect is better.

5. Put the plate on top of the steamer and steam it in a pot with boiling water for about 10 minutes.

Suggestions: 1. There is a skill in beating eggs into a plate.

It is recommended to crack five eggs into the plate, leaving some space evenly in each one, so that the two eggs will not stick together, and the effect will be better.

2. There are skills in adding sauce.

We put the sauce on the plate in advance, and we need to add a little sesame oil to make the steamed eggs taste better, and it can form a layer of grease on top so that the steamed eggs will not stick to the plate.

What does it mean to steam it out to be scattered:

1.Eggs are not fresh, the smell will be stronger, and they will easily fall apart when made.

2.The egg custard is not fully steamed, and the steaming time is not enough.

3.In the process of making custard, the ratio of liquid is incorrect, and too much water is put into the custard, which causes the custard to not coagulate.

4.The seal of the steamer is not good. The eggs are steamed without plastic wrap.

Causes water vapor.

dripping, which changes the proportion of the egg, causing the egg to not coagulate properly.

5.When making egg mixture, the temperature of the liquid added is too high, which causes the shape of the egg flower and affects the curing performance of the egg.

How to choose fresh eggs:

First: Look. To select fresh eggs, we need to look at the surface of the eggshell that is shiny and complete, and there is a layer of hoarfrost on the eggshell.

Such eggs are very fresh eggs. And when we choose eggs, we must pay attention to the fact that if we have chicken manure on our eggs, it is recommended that we do not pick, because there are still a lot of E. coli in chicken manure.

Second: it's our eggshells.

Eggs with blood. It is also not recommended for everyone to buy it, because it may be a head nest egg, and there is also a possibility that the chicken is unhealthy and the chicken becomes bloody.

In the second step, we put the egg to our ears and shake it.

If you shake it up, there will be a feeling of space, and the weight is very light, such an egg is bad, the egg is not fresh, and the one that is more solid when shaken without sound is a fresh egg, you can give it a try.

Third: We take out a flashlight or mobile phone to take a picture of the eggs.

For our eggs, we all know that our egg has an air chamber inside, we take a photo with our mobile phone, the larger the air chamber proves that the egg is not fresh, and the smaller the air chamber, the fresher.

Fourth: put the water to float, prepare a pot of water to add a little salt to it, and then put our eggs in, if the eggs are completely sunk to the bottom, then this is a fresh egg, half floating belongs to the old egg, if it completely floats up, it is a bad egg.

Hello dear, I'm glad to answer your <>

1.Egg selection, we don't use the eggs just laid by the chicken to boil, but to use eggs that have been put for at least half a month, because after a long time, the membrane of the egg will be slightly separated from the shell, and such eggs are easy to peel. 2.

Add an appropriate amount of pure old source of salt, adding salt is the most important of the 8 tricks, because salt can not only make eggs not crack, but also make eggs easier to peel, the average family boils 5 eggs, 1 gram of salt. 3.Boiled eggs need to be boiled in cold water, everyone uses hot water to boil eggs in life, eggs are very easy to break, and finally eggs are not easy to peel, all must be boiled eggs in cold water.

If you want to make delicious, tender steamed eggs, you first need to knock the appropriate amount of eggs into a bowl and beat them with chopsticks, then add cold boiled water and salt to the eggs and stir well, here we can control the ratio of cold boiled water to eggs at: 1.

When we mix the egg liquid with water and salt, we need to use a sieve to filter the egg liquid several times, and then use a spoon to skim off the floating dust on the surface of the egg liquid.

When we steam eggs, we have to boil the water in the pot first, and then put the eggs in the pot and cover a plate on it, usually steam the eggs over medium-low heat for about ten minutes before the eggs can be steamed.

Eggs are a common ingredient in life, nutritious and delicious, inexpensive and durable to store.

There are many ways to make eggs, boiled eggs, fried eggs, braised eggs, egg drop soup, scrambled eggs with tomatoes, eggs in sugar water and so on.

Among the many eggs, steamed egg custard is soft and delicate, melts in the mouth, and is more tender than jelly.

Egg custard recipe.

The ingredients to be prepared are: 4 eggs (180 grams), 270 grams of water, 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, and an appropriate amount of chopped green onions.

Remove the eggs and put them in a bowl and add 1 tablespoon of cooking wine. In order to remove the smell, you can add cooking wine without it.

Use chopsticks to stir the egg whites and yolks thoroughly, and be patient with this step. The more delicate the stirring, the stickier the egg whites. The less thick.

Add water to the egg mixture at a ratio of 1 to double, and mix well again. Before the eggs are stirred, weigh the shelled eggs with an electronic scale, 180 grams of egg wash and 270 grams of water. If you don't have an electronic scale, use half of the egg shell, add water to each egg 3 times, and 4 eggs need to add water to half of the egg shell 12 times.

Add the egg mixture with water and sift it twice with a strainer to filter out the egg whites. Thickeners are not needed. Don't sieve too many times, 2 times is enough.

Steamed egg custard, it would be wrong to steam it directly in the pot! After the egg liquid is mixed with water, add more sieving this 1 step, and the egg custard made is as tender as jelly, don't ignore the old state.

Cover the bowl with a layer of plastic wrap that can withstand high temperatures, and prick a few holes with a toothpick to prevent the water vapor from the pot from dripping onto the egg custard when steaming the egg custard. If you don't want to use plastic wrap, you can turn a plate upside down on a large bowl, and the principle is the same.

Boil a pot of hot boiling water, put a large bowl of eggs in the pot, steam for 8-10 minutes, turn off the heat after the egg liquid is solidified and cooked thoroughly. The time of steaming egg custard is flexibly adjusted according to the size of the fire source, generally no more than 12 minutes, so as to avoid the egg custard from steaming old.

While steaming the egg custard, put the light soy sauce in a bowl and add an appropriate amount of water to mix well.

Steamed egg custard and cut it into small pieces with a knife to make it easier to taste. Drizzle with the adjusted light soy sauce, sprinkle with some chopped green onions, and the tender and smooth egg custard is ready.

1. Cover the egg wash with a cover that is too thick, and only cover the hole with plastic wrap.

2. If the fire is too big, resulting in the outside being cooked and the inside not cooked, you should first steam over medium heat until the soup base is open, and then turn to low heat and steam for about 10-12 minutes, and the eggs will be cooked.

Here's how:

Ingredients: 3 eggs, 250 grams of warm water, a pinch of salt, 1/2 teaspoon of scallion oil, 1/2 teaspoon of soy sauce, appropriate amount of green onions.

Steps: <>

2. Add fine salt to the eggs and beat.

3. Add warm water and continue to beat until combined.

4. Filter the beaten egg mixture twice.

5. Drain out the fine foam with a spoon.

6. Wrap the container in plastic wrap.

7. Put the water in the steamer, first steam over medium heat until the soup base is open, and then turn to low heat and steam for about 10-12 minutes.

8. After steaming, add scallion oil and soy sauce chopped green onion according to personal preference.

9. Finished product drawing.

Tips for boiling eggs.

1. Eggs in a pot under cold water: Don't use boiling water to put eggs in the pot! This is the "culprit" that causes the eggs to burst and are not easy to peel, and the high temperature of the boiling water instantly causes the eggs to expand, and it is easy to boil and burst.

The correct way is to put the eggs in a pot when cold water, boil them together with the water, and then turn down the heat and cook for 3 to 5 minutes.

Put eggs in cold water.

2. Reduce the water content of eggs: Generally, fresh eggs have high carbon dioxide content, low protein pH, and are easy to solidify on the shell and are not easy to peel, which is one of the important factors that lead to the stickiness of boiled eggs. The correct way to operate should be to leave the fresh eggs for about half a month, and then cook them after the eggs themselves have evaporated part of their carbon dioxide, so that they will not stick to the shell.

Eggs are placed in precipitation.

3. Soak in cold water after boiling: After the eggs are boiled, soak them in cold water for a few minutes, which will make the eggs better peeled. This principle expands and contracts through heat, and uses cold water to reduce the temperature of the egg, thereby reducing the volume of the egg white, which makes the egg very easy to peel, but it should be noted that drinking mineral water should be used, because tap water has certain bacteria, and the egg is heated at high temperature, and the eggshell membrane that prevents bacteria from passing through has been destroyed, and the bacteria can easily enter the egg.

Soak the eggs in cold water after they are boiled.

There are many tricks and tricks about boiling eggs, such as boiling eggs with salt, soaking water before boiling, etc., after all, the little tricks in life are tried! In addition to many clever ways to boil eggs, there are also various methods, don't think that there is only one way to cook eggs!

How to boil eggs.

1. Common boiled eggs: clean the eggs, put them in a pot with cold water and boil them on high heat for about 5 8 minutes, the eggs can be cooked, and then take them out and soak them in water for about 1 minute before eating.

Hard-boiled eggs. 2. Soft-boiled eggs: soft-boiled eggs with fully boiled egg whites and liquid yolks. The key to soft-boiled eggs is the time to boil the eggs, after the water boils, simmer in a pot for 3 to 5 minutes and then turn off the heat and remove them.

Soft-boiled eggs. 3. Hot spring eggs: similar to low-temperature slow-cooked eggs, boiled in warm water at 60 to 70 degrees Celsius until the egg whites and yolks are in a semi-coagulated state. After the water in the pot is boiled, turn down the heat, beat the eggs in the soup spoon, slowly sink the soup spoon until the egg liquid is submerged in the water and do not disperse, add it for about 5 minutes to make the delicate and smooth hot spring eggs.

Hot spring eggs. 4. Sun eggs: The easiest way to cook eggs in daily life can actually be said to be fried eggs, but there are certain differences. The method is to heat the pan with cold oil, wipe a small amount of cooking oil at the bottom of the pot, beat the eggs when the temperature in the pot is about 3 hot, fry them on low heat until the egg whites solidify, and the cute sun eggs are completed. 

1. Before boiling eggs, soak the eggs in cold water for a while to reduce the air pressure in the eggs; Then boil in cold water over medium heat to prevent the eggshell from cracking and avoiding nutrient loss.

2. Adding some salt to the water can also prevent protein spillage. Because the melted table salt can accelerate the condensation of the crack and can seal the crack.

3. After the water boils, turn off the low heat, turn off the heat after five minutes, and wait for the eggs to soak in hot water for a few minutes before taking them out. At this point, the eggs are cooked. If you are afraid of cracking, you can put a little salt. Add a little vinegar to the water when boiling eggs to prevent the eggshells from cracking.