The proportion of steamed eggs in practice, the proportion of steamed eggs and water

Steamed eggs, the ratio of water to eggs is 2:1.

To chase steamed eggs, add twice the amount of warm water of the egg liquid, so that the steamed egg custard is more slippery and will not be old, and it is best to add warm water when adding water.

Steamed eggs are a home-cooked dish and one of the traditional delicacies, which is called "steamed eggs" by southerners and "egg custard" by northerners. Its surface is smooth and the taste is tender.

It is made by mixing eggs, water and salt, then filtering, sealing the bowl with plastic wrap, then poking the small hole with a toothpick, steaming and sprinkling with chopped green onion and steamed fish soy sauce.

Eggs are rich in high-quality protein, with grams of protein per 100 grams of eggs, and the protein contained in two eggs is roughly equivalent to the protein of 3 taels of fish or lean meat. Egg protein also has the highest digestibility in milk, pork, beef, and rice.

The proportions of steamed eggs are as follows:

Ingredients: 3 eggs, appropriate amount of warm water.

Excipients: a pinch of salt.

Steps: 1. Knock the eggs into a bowl and add half a spoon of edible salt;

2. After stirring out dense bubbles with chopsticks, add an appropriate amount of salt and warm water and stir well, the ratio of eggs to water is about: 2, the amount of water determines the degree of age and tenderness of the custard, the more water, the more tender the custard, but it should not be too much, otherwise it will not be formed;

3. Filter out the air bubbles in the egg liquid, preferably more than 3 times, if there is no filter screen, use a spoon to skim off the surface air bubbles;

4. Note that in order to avoid steam reflux and cause surface honeycomb tissue, be sure to cover with plastic wrap and poke a few small holes with a toothpick or buckle a flat plate upside down; Then wait for the steamer water to boil, put it into the steamer, and continue to steam for about 15 minutes;

5. After the egg mixture is steamed, simmer for 3 minutes before removing from the pot, and pour a little light soy sauce, a small amount of sesame oil, and chopped green onion on the surface of the egg custard before eating.

The ratio of eggs to water is 69 grams of eggs: 120 grams of water, and the following describes the method:

Ingredients: 1 egg (69g), 120g warm water, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of sesame oil, appropriate amount of shallots.

Production steps: 1. Prepare 120g of eggs and warm water, 60g of eggs after shelling, which is ready to put an appropriate amount of water in the pot to boil.

2. Beat the eggs into a bowl, add an appropriate amount of salt and warm water and beat them.

3. Use a strainer to filter out the foam.

4. Cover the filtered egg liquid with plastic wrap, poke a few small holes in the plastic wrap with a toothpick5, at this time, the water is almost boiled, and after the water boils, put the egg liquid into the pot and steam it over low heat for 10 minutes 6. Pour an appropriate amount of light soy sauce and sesame oil into a small spoon, pour it into the steamed egg custard 7, sprinkle a little green onion to decorate.

The ratio of egg wash to warm water is 1:2. Here's how:

The ingredients that need to be prepared in advance include: 100g of egg mixture, 200g of warm water, 1 gram of salt, 10g of soy sauce, and 5g of green onion.

1. The first step is to prepare the egg liquid.

2. Add water and salt and mix well.

3. Sieve the egg liquid.

4. Remove air bubbles.

5. Cover with plastic wrap.

6. After the water boils, put in the steamed eggs and steam over low heat for 12 minutes.

7. Drizzle with soy sauce and chopped green onion and finish.

Notes:1. Warm the water, and the water volume is controlled to be about 1 time of the egg liquid.

2. The blisters should be removed and covered with plastic wrap, so that the steamed eggs are smoother.

Generally one egg is more water than 3 eggs. The specific ratio can be adjusted appropriately.

Here's how:Knock the eggs in a bowl, pour 200ml of warm water at 40 degrees, put a teaspoon of salt, a spoonful of cooking oil, and stir well. The ratio of egg to water is not a multiple, but 1:

1. The steamed eggs are smoother and more tender than the pudding.

2. After stirring, filter it once to remove flocculent impurities in the egg liquid, so that the steamed eggs are more delicate and uniform.

3. Cover the lid, boil the pot, steam for 7 minutes, turn off the heat, and simmer for another 2 minutes to open the lid.

4. After opening the lid, use a knife to cut the steamed eggs into small pieces, then pour a spoonful of steamed fish soy sauce, shake the lost sesame oil, and decorate the conditional ridiculous head with a little green onion, which looks more attractive.

Summary. Dear, hello After inquiry, the water ratio of steamed eggs: 1, the ratio of steamed eggs to eggs is 2:

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

Steam over low heat: After the water is boiled, 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.

Personally experienced, hello After inquiry, the water ratio of steamed eggs: 1, the ratio of steamed eggs to eggs is 2: the full strategy of steamed eggs:

Warm water: Adding cold water will allow the eggs and salt to settle during the steaming process, and adding boiling water will affect the fusion of the water rot and the egg mixture. So warm water should be added.

The ratio of egg calendar liquid to warm water is 1:2: that is, twice the amount of warm water should be added to the egg mixture, so that the steamed egg custard is more watery.

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.

Add a lid: Add a lid when steaming to avoid the water vapor from the lid dripping onto the egg mixture. Steam over low heat:

After the water boils, put the egg mixture in and steam it over low heat. Because the fire is too large, the inside of the steamed egg will be honeycomb.

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The ratio of water to egg wash for steamed eggs is 1:1.

Steamed chicken spine is similar to boiled eggs, in terms of nutrient absorption and digestibility, steamed eggs are 100, scrambled eggs are 97, tender fried eggs are 98, old fried eggs are boiled with water and milk, and raw food is 30 50. The proportions vary depending on the way you eat.

When steaming eggs, it is best to use warm water of about 45 degrees Celsius, that is, when your hands feel hot but not very hot, this temperature is just about 45 degrees. When steaming eggs, you can't use cold water, so that the eggs are not solidified when steamed, and they are still very scattered like water, and the eggs made with cold water are not tender enough, and the water that is too hot is easy to scald the egg liquid into egg flowers.

Steamed egg tips

1. The amount of water: The amount of eggs in Sakura Bend should be opened early, add the same amount of water, and stir with chopsticks until the egg whites are invisible. If you add corn starch to the noodles in the water, the steamed eggs will be smoother, and you can also add a small amount of flower milk.

2. Deflation: Pour the stirred egg liquid into the porcelain plate, and let it rest for five minutes, so that the gas in the egg liquid can slip away, and finally skim off the small bubbles left on the surface.

3. Control the fire path: boil the water on high heat, put the egg liquid on the steaming rack, cover the pot and still keep the high heat, count five seconds, immediately receive the fire very fine, about seven to eight minutes, depending on the amount of egg liquid. Steamed eggs are different from steamed fish, and can be uncovered at any time.

If you are not sure about the time you need to steam the eggs, do not remove the lid and shake it a few times, and find that the egg liquid has solidified, indicating that the steamed eggs are done.

The ratio of steamed egg water to eggs is 1 ratio.

The ratio of eggs to water in steamed egg custard is about 1:, so that the steamed eggs are not soft or hard, and the taste is good. If the proportion of eggs is too large, there will be honeycomb-shaped pores, and if too much water is put in, the water and eggs will be separated, resulting in the egg custard is not cooked.

When steaming egg custard, you should use boiled water, which can not only ensure the nutrition of the eggs, prevent the loss of nutrients, but also make the surface of the steamed eggs smooth and tender like baby skin. If you use tap water, the minerals in the water will precipitate after heating, and the coarse minerals will affect the delicacy of the egg custard, if you use too hot water, the eggs will be washed into egg flowers during the stirring process, and then steaming will lead to the loss of nutrients.

Finally, when steaming the egg yolks, be sure to wait for the water to boil completely, then put it in a bowl with the egg mixture and steam it slowly over low heat. The steaming time is about 8 minutes, after steaming, don't be in a hurry to open the lid, simmer for 5 minutes, and then open, so that the egg custard will not appear honeycomb and collapse.

Precautions for steaming eggs:

1. After beating the eggs into the bowl, add a little salt to the bowl, the main function of adding salt is to prevent the steamed eggs from sticking to the bowl. I believe that many people have been troubled by steamed eggs sticking to the bowl, so it is very difficult to wash the dishes. The solution to this problem is to add a little salt to the egg mixture, so you don't have to worry about it.

However, don't add too much salt when you add it, because seasoning will also be added when seasoning, and adding too much will affect the taste.

2. After the eggs are stirred, use a spoon to skim off the foam and small bubbles on the surface of the egg liquid, or use a strainer to filter the eggs to remove the bubbles and foam on it. You must know that the fact that the steamed eggs have pores is because the foam is not processed well, and when the foam is disposed of, the steamed eggs will not have pores, which can ensure that the steamed eggs are tender and smooth. In addition, this step can also reduce the eggy smell of the eggs.

3. After the egg liquid is processed, seal a plastic wrap or cover the plate on the bowl containing the egg liquid, which can ensure the integrity of the eggs during the steaming process and make the steamed eggs more tender. When operating this step, it should be noted that after sealing the plastic wrap, you should use a toothpick to prick a few small holes in the plastic wrap, which can prevent the water vapor generated during the steaming process from dripping on the surface of the egg liquid, affecting the taste and appearance.