How many minutes does it take to steam an egg, but how many minutes does it take to steam an egg?

That starts with the water boiling, 8 minutes.

Do not use raw water to mix the egg mixture, otherwise the steamed egg custard will be uneven and there will be honeycomb. In addition, do not use boiling water to mix the egg mixture, as this will cause the egg mixture to be scalded and the steamed product to appear lumpy. Using cold boiled water, which is water that is naturally cooled after boiling, to mix the egg mixture is the first step in steaming a smooth custard.

The time of steaming the custard should not be too long, nor can it be steamed over high heat, otherwise the temperature is too high, and the eggs will easily become old, and there will be a lot of bubbles and honeycomb-like tissues on the surface of the custard, which will affect the appearance of the custard.

1. Fifteen minutes.

2. Generally speaking, it takes about 15 minutes to steam eggs completely, and when steaming, you can steam them over medium heat for about nine minutes, and then turn to low heat to steam for about five minutes, so that the eggs are almost steamed.

3. It should be noted that the steaming time of eggs should not be too long, if the steaming time is too long, it will affect the taste of the eggs. We usually don't know whether the eggs are in the pot under cold water or hot water when steaming eggs, in fact, it is best to put eggs in the pot after the water has gradually been boiled to a little warm. At this point, the steamed eggs are very tender to eat.

4. If the eggs are directly boiled in the pot, there may be a situation where the outside is cooked, but the inside is still a little raw. Another point is not to put too much water, if you put too much water, it is likely that the egg liquid will not solidify.

Generally, eggs are steamed for eight to ten minutes. If the custard is steamed, it will take 12 minutes.

It usually takes 10 minutes to steam eggs. Here's how:

Tools Ingredients: 3 eggs, a pinch of salt, a pinch of light soy sauce, a pinch of chopped green onions, a strainer, a small bowl, a spoon, a plate, a steamer and a boiling pot.

1. After the eggs are beaten, add an appropriate amount of salt and stir well, then add cool white boiling, and fully whip evenly.

2. Strain the egg mixture into a small bowl with a fine net.

3. Skim off the foam with a spoon and cover the plate.

4. Put it in the steamer, cover the pot, time it after the water boils, and steam for about 10 minutes.

5. Add chopped green onion and light soy sauce.

Home-steamed eggs are generally steamed for about 10 minutes.

First of all, prepare the ingredients: two eggs, salt, chopped green onions, cold boiled water, etc., beat the eggs, stir well, and add 1-3 parts of warm water of about 30 degrees similar to the amount of the eggs.

Then add salt and steam for about 10 minutes, the lid must be seamed, do not cover tightly, so that the steamed egg custard will definitely not have honeycomb eyes, and the taste will not be old.

Depending on the amount, five to seven minutes is usually just right.

The main material of steamed eggs is eggs and water, the liquid obtained after mixing the two is steamed, because its ingredients are mainly protein and water, so the steaming time is not long, and it is easy to cook, but pay attention to the heat, usually use 2-3 eggs to steam the amount of steamed eggs on the pot, and wait for the water to boil after the calculation time, about 7-8 minutes of steaming.

Do not steam for a long time, otherwise the steamed eggs will not be tender, the taste will be old, and there will be honeycomb, but don't take too short a time, otherwise the egg liquid will not be cooked thoroughly, and the egg custard will not be solidified, and it will not be edible.

Precautions. 1. The ratio of eggs and water used to make steamed eggs is 1:1, that is to say, the amount of water added is twice that of eggs, do not add more, otherwise the protein content in steamed eggs is less and will not be formed, and if less water is put in, it is easy to steam out the taste of boiled poached eggs, which is hard and hard in texture, not soft and delicate enough.

2. Because steamed eggs are relatively easy to cook, the temperature can be gradually solidified if the temperature is kept above 70 degrees, if you directly boil the water pot to steam, some of the steamed eggs will be directly solidified, and the steamed eggs in the middle position have not yet solidified, and the middle part is steamed, the surrounding steamed eggs may appear to be steamed old, so the cold water pot steaming keeps the steamed eggs evenly heated, which is more conducive to obtaining the best taste of steamed eggs.

Then add about 80 degrees of water, this is very critical, add cold water will steam the eggs old, add boiling water will wash the eggs into egg drops, the ratio of water and egg liquid is about 1:, if you don't get it right, just find a small bowl that is usually used for eating at home to measure, a large bowl of water for an egg family is good. Continue to stir in one direction, you can add salt, remember to add salt after adding water, otherwise, the salt is not easy to stir evenly, if you like, you can also add some shrimp, green onions.

Be sure to stir it until there is a fine foam, heat it over low heat (30 heat) 5(7; 10) minutes. Then heat 5 (10; 15) minutes. Let it sit for 5 minutes and then drizzle with cooked oil and light soy sauce to serve.

How long does it take to steam egg custard?

Egg custard is a very common home-cooked dish, fresh and tender, full of childhood flavor, eggs are rich in protein, vitamins, calcium, potassium and other minerals, breakfast is nutritious and delicious. The following is a detailed introduction to you, interested friends take a look.

Ingredients: Egg Accessories: Shallot Seasoning:

Salt, sesame oil, light soy sauce 1Prepare the ingredients below, prepare a few shallots, cut them into chopped green onions, and put them in a pot for later use. Take a small basin, beat in three eggs, add grams of salt (one spoonful), and stir quickly with chopsticks, preferably in one direction.

Add a small amount of warm boiled water and continue to stir the egg mixture in one direction, the ratio of egg mixture to water is 1:2, preferably bubbles. Take another small spoon and scoop out all the air bubbles on top of the egg mixture.

2.Next, we start to boil water in the steamer, put the grate, and we pour the egg mixture into a small basin and cover it with a layer of plastic wrap. Then use a toothpick to prick a number of small needles on the plastic wrap, so that the water vapor can rise, and will not drip on the egg custard, keeping the surface of the egg custard smooth and flat.

After the water must be boiled, then put the egg liquid on the grate, and then turn on low heat, the lid of the pot must be seamed, do not cover tightly, put the eggs on the grate, and steam for about eight minutes.

After 8 minutes, take out the egg custard, remove the plastic wrap, pour an appropriate amount of light soy sauce, pour in sesame oil, and sprinkle with chopped green onion as a garnish. Well, a tender and smooth egg custard is ready.

Steaming eggs generally takes 7-8 minutesIf you steam it on top of an ordinary steamer, the eggs will be cooked in about 7-8 minutes, and the eggs will be smoother and tenderer. If you steam it in the microwave, it may take about 6 minutes, otherwise it will tend to get old. In the steamer, the time is even shorter, about five minutes.

You can use chopsticks to insert the water egg to see if the bottom of the water egg has condensed, if it is coagulated, it is cooked.

Tips for steaming eggs. 1. Mix the egg liquid with warm water.

When steaming eggs, you need to beat the eggs into an egg liquid and add some water to them. Generally, friends are accustomed to steaming in cold water, in fact, you should choose to use warm water at this time, so that the egg liquid and water can be fused together, and the steamed eggs are beautiful in color, and they are particularly smooth and tender, and the taste will be better.

2. Skim off the foam.

If you want to make the steamed eggs look better, you should skim off the foam so that the surface of the steamed eggs is particularly smooth.

Steamed eggs are generally steamed for 10 to 15 minutes.

Warm water is the most suitable choice for steamed eggs, put the beaten egg mixture into the pot, switch to medium-low heat and continue to steam for 10 to 15 minutes, and finally simmer for 2 to 3 minutes.

Steamed eggs made in cold water are not tender enough, and too hot water can easily scald the egg mixture. Therefore, it is best to use warm water of about 45 degrees Celsius when making steamed eggs, that is, when your hands feel hot but not very hot, this temperature is just about 45 degrees.

When the amount of warm water is about 1 times that of the egg mixture, the steamed egg tastes the best. In addition, don't beat the egg mixture desperately, the salt can be put in warm water to melt first, so that you only need to mix the warm water and the egg mixture evenly, and then let the mixed egg liquid stand for more than 15 minutes to let all the bubbles in the egg liquid run away.

Wait until all the bubbles have run out before putting the egg mixture into a boiling steamer, turn to medium-low heat and keep the pot boiling, because the high heat will steam the eggs into many cavities. Steam over medium-low heat for 10 to 15 minutes, and finally turn off the heat and simmer for about 2 or 3 minutes.

Tips for steaming eggs

1. Pay attention to the observation time.

When we steam egg custard, many times we will directly put the egg custard into the pot, and then turn around to do other things, it is easy to ignore the time, if you want to steam out the egg taste smooth, then you must pay attention to the time, basically control the time within 10 minutes is the best, if the time is longer, it will cause the taste of the egg custard to become old, and it will also lead to more water vapor in the egg custard, and the taste is more watery.

2. Cover with plastic wrap.

Another point is that before we steam the eggs, it is best to cover the bowl with a layer of plastic wrap, so as to ensure that the eggs do not lose water during the steaming process, and after locking the moisture, you will eat tender and delicious egg custard, otherwise if there is no plastic wrap, the steamed egg custard may not have much water, and the taste will not be so good.