How much water do you need to put in egg custard? How much water should I add to egg custard?

The water to be added to steamed eggs is twice as large as that of eggs.

When steaming eggs, the water should not be too much or too little, if the amount of water is too much, the eggs are not easy to form, and the taste is not tight, relatively thin, if the amount of water is too small, the eggs will appear more pores, affecting the appearance, and the taste is harder, so when steaming eggs, the ratio of eggs to water is 1:or 1:2.

The amount of water to be put in steamed egg custard is determined according to the amount of eggs, generally the ratio of eggs to water is 1:2, and then only need to be steamed for about 10 minutes.

Steamed egg custard is a kind of home-cooked dish from the north, its raw materials can be eggs, cooked lard, dried shrimp, etc., after being made, the color is milky yellow, soft and tender, fragrant and smooth, suitable for all ages.

Egg custard not only tastes soft and tender, but also has rich nutritional value, which is very suitable for the elderly and children. If you eat egg custard for breakfast, you can supplement the nutrients that your body needs throughout the day, and the method of egg custard seems relatively simple, but if you want to steam out egg custard, eat it with a tender taste and no honeycomb eyes, you still need to master some skills.

Many people usually steam egg custard at home, not only do they not grasp the heat well, but also the ratio of egg liquid to water is wrong, so it will cause the steamed egg custard to taste not fresh and tender at all.

So, how much water do you need to add when steaming egg custard? Next, the chef will teach you 3 tips, so that the steamed egg custard is not only delicious and tender, but also has no honeycomb.

Like friends to learn together, learned the practice of egg custard, and then want to eat in the future, you don't have to go to the restaurant to eat, your own steamed egg custard at home, beautiful and delicious, clean and hygienic, adults and children do not get tired of eating. I hope my sharing today can bring you gains.

Steamed egg custard for details:

Ingredients: 3 eggs, 2 shallots, a little light soy sauce, a little sesame oil, an appropriate amount of warm boiled water;

Specific Cooking Steps:

In the first step, prepare a clean bowl first, then crack all 3 eggs into the bowl and use chopsticks to stir the egg mixture in one direction.

The second step is to pour the warm boiled water prepared in advance into the egg mixture, and then stir with chopsticks until the egg mixture and boiling water are fully combined. The ratio of warm water to egg mixture is 1:2. Stir the egg mixture with chopsticks until the surface is foamy.

The third step is to prepare a clean bowl and strain the beaten egg mixture through a strainer. The purpose of this step is to filter out the air bubbles in the egg mixture and prevent honeycomb eyes on the surface of the steamed egg custard.

Step 4: Prepare a little chives, wash them with water and cut them with a knife for later use. Cover the whipped eggs with a layer of plastic wrap and prepare them to steam.

Step 5: Add an appropriate amount of water to the steamer, boil the water over high heat, then put the egg liquid into the steamer, and steam it over high heat for about 8 to 10 minutes. Turn off the heat as soon as the time is up, don't open the lid in a hurry, turn off the heat and simmer for another 3 minutes.

Step 6: Take the steamed egg custard out of the steamer, drizzle a little light soy sauce, sesame oil, and then sprinkle with an appropriate amount of chopped chives, and you're ready to eat!

The egg custard steamed according to the above method not only tastes delicious and smooth, but also has no honeycomb eyes on the surface of the egg custard.

3 tips for steamed egg custard:

First, when steaming egg custard, the ratio of egg mixture to warm water is 1:2. If there is more water, the custard will not take shape, and if there is less water, the custard will not taste fresh and tender.

Second, after the egg mixture and warm water are fully stirred and fused with chopsticks, the bubbles should be filtered, which can prevent honeycombs from appearing on the surface of the steamed egg custard.

Third, the egg liquid is steamed in the steamer, and it can be steamed on high heat for 8 to 10 minutes, and the time should not be steamed for too long, so as to avoid steaming the egg custard.

If you want to adjust the ratio of eggs to water reasonably, this is the ratio, and don't wait for the water to boil before putting eggs, so that the eggs are easy to steam old, be sure to control the time and heat.

What is the correct way to make steamed eggs and how much water to put in them? Teach you how to make steamed eggs in 2 minutes, which is more tender than what a restaurant makes.

Eggs are highly nutritious and are the most common ingredient on the table. The following shares the method of steaming eggs, the steamed eggs are tender and smooth without bubbles, suitable for all ages.

Steamed eggs. Ingredients: 1 egg.

Seasoning] grams of salt.

Steps] 1Beat the eggs in one direction.

2.Add warm boiled water (the ratio of egg wash to warm boiled water, salt, and continue to stir well.

3.Skimming off the small bubbles on the egg liquid surface, this step is the key to steaming eggs without foaming, and you can't save it!

4.Boil the water in a pot and steam for 13 minutes, remember to steam over low heat, otherwise the steamed eggs are easy to get old and become honeycomb-shaped.

A little trick to teach you is to use half of the opened egg shell to hold water when making egg custard, according to the ratio of one egg to three times of water. In addition, the water should be cooled boiled water, there is very little gas in the boiling water, and the egg custard made in this way has no bubbles, and it will be smoother and tenderer. Generally speaking, the more water is added to the egg, the more tender the egg will be, but the water should not be added too much, if there is too much, the egg will taste watery and will not be formed.

The ratio of water to eggs is between 1 and 2:1.

If you want to eat something with a firm texture, add less water, and if you want to eat something tender, add more water, and you can do it in between.

1: Warm water: Adding cold water will allow the egg and salt to settle during the steaming process, and adding boiling water will affect the fusion of water and egg liquid.

So warm water should be added. 2: The ratio of egg wash to warm water is 1:

2: In other words, you should add twice the amount of warm water to the egg mixture, so that the steamed egg custard is more slippery. 3：

Sieving: There will be a lot of small bubbles on the surface of the stirred egg liquid, at this time, if you take it directly to steam, the surface of the egg liquid will not be smooth after steaming. After sifting the egg mixture, this problem is solved.

4: Add a lid: Add a lid when steaming to avoid the water vapor from the lid dripping onto the egg mixture.

5: Steam over low heat: After the water boils, put the egg liquid in and steam it, using low heat throughout the whole process.

Because the fire is too large, the inside of the steamed egg will be honeycomb.

The general ratio is one to two. You can't put too much water, and if you have too much, you can't condense it. Method:

Beat in 3 eggs, put water in a ratio of 1:2, add salt (warm water for water, so that the amount of water comes out is large, and the taste is good), put it in a steamer, and use cold water for steaming water. It's about 20 minutes, and when it's almost ready, add the lard, light soy sauce, and put some chopped green onions when it's out of the pot.

Steamed egg custard is a delicious method, after steaming, pour some light soy sauce sesame oil, soft, smooth and easy to digest. The method is very simple: break an egg and put some salt and stir well, pour double the amount of boiling water and stir well, and boil the pot for ten eight minutes.

Steamed egg custard, the ratio of eggs to water is just 1 to 1, first beat the eggs in the bowl, use chopsticks to beat the eggs first, then put in a little salt, add the prepared water twice, stir well, put in the shrimp, and steam for ten minutes. Just put it on the green capital.

At this time, the amount of water should be determined according to the amount of eggs, if it is an egg, the water is about 100 grams.

The ratio of eggs to water is generally kept between 1:1, which is the most appropriate.

It is better to add grams of water, so that it is very tasty, and it is also very nutritious, and it also tastes good.

Hello Answer! I've seen your question, two eggs steamed eggs cost 400ml of water. 400ml steamed eggs, the custard is a pudding-like solid, and the taste is also like pudding, and the egg flavor is rich.

And you can easily scoop up the custard. Eating egg custard is more conducive to human absorption, the protein of eggs is rich in essential amino acids, the composition of which is suitable for the needs of the human body, and it is also a good vitamin and inorganic salt, which is a food with high nutritional value.

We hope you find the above information helpful.

Generally two eggs, put 150 180 grams (ml) of water.

To make this delicious steamed egg custard, the ratio of eggs to water is generally 1:1 and stir together, so that the steamed chicken cake is more tender.

For egg custard, the ratio of water to eggs should be appropriate, and the steamed eggs will be tender. Generally one egg, add one half egg shell (whole eggshell) of water.

2 eggs (1 about 50 grams Celsius 180 grams of warm water

1. The ratio of eggs to water is 1:1. 2 eggs should be placed with 120 ml of water.

2. Prepare ingredients: 2 eggs, 120g of warm water, a little salt, a little light soy sauce, a little sesame oil, a little chopped green onion.

3. Knock the fresh eggs into the bowl, mix them with a whisk, add a small amount of salt and mix thoroughly, and the egg liquid will be thinner and yellow than before.

4. Add a small amount of water. Preferably lukewarm water.

5. Add a small amount of oyster sauce to the water, mix well, mix into the egg mixture, and mix thoroughly. Add a small amount of lard.

6. 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.

7. In about 10-15 minutes, the egg custard should be almost ready. Sprinkle some chopped green onions on the sedan chair (depending on personal preference, you can also add meat and the like), add a few drops of steamed fish soy sauce and enjoy!

The amount of water you put in the steamed egg custard depends on the number and size of the eggs, as well as the desired texture. Generally speaking, the ratio of egg wash to water is the best taste.

Ingredients: eggs, purified water, salt, light soy sauce, sesame oil.

Production Steps:1Prepare 2 eggs, 1 toon, 1 bottle of purified water, salt, light soy sauce and sesame oil.

2.Crack the eggs into a bowl, add an appropriate amount of salt and stir well, it is recommended to stir for a while, so that the egg whites and egg yolks are mixed evenly, and the steamed egg custard is delicate and smooth.

3.After the egg liquid is stirred, add 150ml of purified water, stir well with chopsticks, then filter out the air bubbles, cover a plate, or wrap a layer of plastic wrap, if you use plastic wrap, you must pierce a few breathable holes, otherwise the egg liquid will expand and be uneven.

4.Add water to the steamer, and the egg liquid should be boiled in cold water, then cover the lid, steam on high heat for 10 minutes, and then simmer for 2-3 minutes.

Egg custard eggs and water ratio is: Egg custard is best mixed with warm water or cool.

When steaming egg custard, if you use cold water, the taste of the egg custard is not tender enough. If you use boiling water, it will become egg flower as soon as you put in the egg liquid, so it is best to use warm water, generally about five minutes, which will not affect the taste and will not destroy the nutrition.

The steamed egg custard will never have honeycomb eyes, and the taste will not be old. Egg custard is a home-cooked dish made with eggs, which is delicate and tender. Eggs are rich in protein, fat, vitamins and minerals needed by the human body such as iron, calcium, potassium, etc., and the protein is high-quality protein.