Egg related recipes, egg related recipes

Scrambled eggs with tomatoes, scrambled eggs with chili, scrambled eggs with loofah, scrambled eggs with leeks, fried eggs, fried eggs, fried eggs with pancakes, omelettes, scrambled eggs with onions, ,...You can also make a variety of soups. I think scrambled eggs with onions are the best. No matter how the eggs are scrambled, they seem to be quite delicious. Scrambled eggs with cucumbers are the most unpalatable.

The amino acid ratio of egg protein is very suitable for the physiological needs of the human body, easy to be absorbed by the body, the utilization rate is as high as 98%, the nutritional value is very high, and it is one of the foods commonly eaten by humans. Below I will share with you the recipes related to eggs.

Ingredients: eggs. Water. Ham. Onions.

Method 1: Beat the eggs into the big wrist, pour in 1/4 of the total amount of water in the egg liquid, stir well and set aside.

2. Pour a little water into the pot, heat until the bottom of the pot begins to bubble, pour in the egg mixture, turn to medium-low heat and slowly push it from the outside to the inside with a spatula until it is all set.

3. Pour in the minced ham and onion and continue to stir-fry for 1 minute, add salt and minced chives before leaving the pot and mix well.

Ingredients: several eggs, tea, pepper, ingredients, salt, soy sauce.

Method 1: Wash the eggs, put them in a casserole and boil them in cold water until they are eight mature, and use chopsticks or spoons to break the egg skin.

2. Put tea leaves and a small amount of pepper, spices, salt and soy sauce in the casserole, and cook for about 1 hour on low heat, and the egg skin is brown. The color is red and the taste is salty and fragrant. You can also use a regular pot.

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. Now add water. Preferably lukewarm water. Cold water is not very good, and hot water is even worse, so it will become an egg flower if you rush into it.

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.

In about 10-15 minutes, the egg custard should be about the same. Sprinkle with some chopped green onions (or pork or something like according to your preference), drizzle a few drops of steamed fish soy sauce and enjoy!

Ingredients: 1 egg, appropriate amount of milk (you can use Future Star Children's Milk, which is sweeter), 4 tablespoons of sugar.

Method 1: Mix the milk and sugar, then put it in the microwave for 2 minutes.

2. Beat the eggs, mix with the heated milk.

3. Put the stirred milk and eggs in the microwave oven and heat them again.

Regarding the new way to eat eggs, learn not to suffer, remember to collect.

2 creative food making tutorials about eggs, simple and easy to operate, you can do it at home.

The delicious recipes of eggs include: double skin milk, cakes, egg tarts, steamed egg custard, egg fried rice, egg dumplings, egg cakes, omelet rice, etc., to name a few.

Clam stew.

Ingredients: 500g clams 2 or 3 eggs.

Excipients: 2 times the water of the egg liquid A little chopped green onion.

Salt to taste Oyster sauce to taste.

A pinch of sesame oil A pinch of shredded ginger.

Light soy sauce to taste. Method:1The clams are cleaned after spitting sand first, then put shredded ginger in the pot to boil water, put the clams and cook until the shell is opened, then turn off the fire and take them out, and then put them in the water to wash them clean, do not pour out the water that boils the clams, and remove the layer of water foam floating on it for later use.

2.Decide the number of eggs according to the size of the stewed egg plate, beat two eggs or three eggs, I this is a double yolk egg, because the plate is not big, I use 2 double yolk eggs, which is equivalent to the weight of three eggs.

3.First stir well with chopsticks or a manual whisk to form an egg liquid, and the egg liquid can be sifted.

4.Take advantage of the fact that the water in the pot where the clams are boiled is not cooled at half temperature, scoop twice as much as the egg mixture, pour the clam boiling water into an empty bowl, add an appropriate amount of salt to the bowl, and stir the salt with a hand-held whisk or chopsticks. Note that the water must be 2 times that of the egg liquid, and I personally feel that 2 times is the best, and the taste is smooth and tender, and less water and more water will affect the taste of the stewed egg.

5.Cool the clam brine a little cooler, pour it into the egg mixture, and stir well again in one direction.

6.Prepare a nice shallow plate, arrange the clams around the plate four times, try to choose clams of the same size as the mouth, put two pieces of clam meat in each clam scallop, and the excess clam meat can be chopped and spread on the bottom of the plate, or it can be left out. If it is a deep plate, for the sake of beauty, you can not rush to put the clams, first pour half of the egg liquid into the plate, and then put the clams in the pot after steaming, and then pour in the remaining egg liquid to continue steaming, but the deep plate time is appropriately longer, generally about 8 to 10 minutes.

7.Pour the egg mixture into the plate, two-thirds of the way through the plate, and place it in a steamer with water.

8.Cover the plate with a clean and waterless plate, you can also replace it with plastic wrap, this step is very important, if you don't cover it, the egg liquid will be scalded into a lot of honeycomb holes by the water vapor that falls off the lid of the pot during the steaming process, and then steam on high heat for 5 minutes.

9.Because it is a shallow plate with a large opening, it is generally cooked in less than 5 minutes. Of course, you can use a deep plate without a shallow plate, but the steaming time of the eggs is twice as long to be steamed, and if the steaming time is too long, it will also affect the taste of the eggs.

Tip 1: Pay attention to the ratio of water to eggs, water is 2 times that of eggs, and I personally feel that 2 times is the best.

2. Before steaming the eggs, cover them with a plate or plastic wrap to prevent honeycomb holes.

3. If it is a deep plate, for the sake of beauty, you can not rush to put the clams, first pour half of the egg liquid into the plate, and then put the clams in the pot after steaming, and then pour in the remaining egg liquid to continue steaming, but the deep plate time is appropriately longer, generally about 8 to 10 minutes.

Ingredients: 3 eggs, 1 2 tablespoons salad oil, 1 gram of salt, 1 piece of ginger, 1 teaspoon of rice vinegar, 1 gram of sugar.

1. First prepare 3 eggs;

2. Crack three eggs into a bowl without stirring;

3. Then put oil in the pot;

4. Then put the ginger in the pan and fry it;

5. Pour the eggs into the pot and fry quickly, add sugar, salt and rice vinegar and fry evenly;

6. Then start the pot when the eggs are not yet lumpy, <>

7. Finally, put on a plate and serve.

Eggs are delicious and lacking and good-looking, and the practice of the nucleus trace is particular about the family's letter-of-common dishes.

1。Fried poached eggs.

Ingredients: 1 egg, a little soy sauce.

Method: Crack the eggs into a bowl, heat the wok, put in half of the bowl of oil, put down the eggs slightly hot and fry them over medium heat, according to individual preferences, you can fry until half-cooked, or fully cooked, or golden on both sides, put up the grease, put it on the dish and sprinkle some soy sauce.

When frying eggs, you may sprinkle some pepper and fine salt.

2。Boiled egg.

Ingredients: 1 egg, half a pot of water. 1/2 tsp of salted potato spring.

Method: Put salt in water, bring to a boil, after the water boils, put the eggs in the water with a spoon and boil. If the egg number is resistant to shell cracking, add some vinegar to make the egg white coagulate to prevent it from flowing out, and put it in ice water immediately after cooking, so that the egg shell will be easier to peel.

Six minutes, the egg whites are coagulated, and the yolks are half-cooked.

Ten minutes for the eggs to be fully cooked.

3。Boiled eggs.

Ingredients: 1 egg, 2 liters of water, 1 tbsp salt, 1/2 cup vinegar.

Method: Add salt to water and boil, add vinegar, beat the eggs into a bowl, pour the eggs into the water over low heat, when the eggs naturally become agitated shapes, pick them up and put them in ice water, trim them around the eggs, and then put them in the water for three minutes to pick them up.