What do I need to pay attention to when steaming eggs?

It is best to steam eggs for about 10 minutes, and if the amount of eggs is relatively large, it can be extended for a few minutes. Steaming for about 10 minutes will make the eggs very tender, but there are some tips to be aware of. Do not use high heat, because steaming eggs over high heat will cause the surrounding area to be heated and solidified first, but the middle is not cooked, and it is easy to honeycomb on the top of the egg.

Generally speaking, it takes about 10 minutes to steam the eggs completely, and when steaming, you can steam them over medium heat for about 5 minutes, and then turn to low heat and steam for about 5 minutes, so that the eggs are almost ready. 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.

To steam the eggs: a little egg, beat in a bowl. Add water, the water should be three times the egg liquid, and the water added must be lukewarm, which is a trick for the eggs to be steamed and more tender.

Stir clockwise or counterclockwise, but in the same direction, the force must be small, when stirring the eggs, the egg liquid does not bubble, stir well; Gently place in a pot and steam.

In addition, the technique of steaming eggs is tender: wait for the water to boil, add the egg mixture, and leave a little space in the lid of the pot, leaving a gap the size of an index finger. After 10 minutes, the eggs have solidified, and it is done to try to see if they are steamed with chopsticks.

Steamed eggs Note:

Note that ice water, cold water, and hot boiled water cannot be added directly when adding water. If you add cold water or ice water to fuse with the egg, after the water is boiled, the cold ice water will produce some air, resulting in honeycomb after the egg is cooked, and the honeycomb will affect the appearance and texture of the egg, and at the same time, it will also lose some nutrients. You can't use hot boiled water, if you pour hot boiled water into the egg mixture, blanch it or blanch it, and then steam, the nutrition will be damaged, and even the eggs will not be cooked.

Eggs should be steamed in warm water, so that the nutrient loss of eggs is small, the appearance of the eggs is smooth, the texture is soft and tender, and the taste will be much more delicious.

Method 1: Homemade steamed eggs.

Ingredients: 3 eggs, light soy sauce, salad oil, salt, water, green onion.

Method: 1. Knock the eggs into a bowl, beat them with chopsticks, add an appropriate amount of cooking oil, salt, light soy sauce, and stir well with chopsticks.

2. Measure 300ml of water in a measuring cup, pour it into a bowl, and mix well with the egg mixture.

3. At this time, you will find that there are a lot of fine foam on the bowl surface, skim it off with a spoon.

4. Pour an appropriate amount of water into the steamer and heat it. Wash the green onions and cut them into finely chopped green onions.

5. After the water boils, put the bowl with the egg mixture. Steam on high heat for 10 minutes.

6. Open the lid of the steamer, sprinkle a little chopped green onion on the bowl noodles, and simmer for a few more minutes.

Method 2: Steamed eggs with shrimp.

Ingredients: shrimp, eggs, salad oil, salt, warm water, green onions.

Method: 1. Peel out the shrimp, remove the shrimp line, put the shrimp into a clean bowl, add a small amount of salt, starch and white wine, grasp and mix evenly, and marinate for 15 minutes.

2. Knock the eggs into a bowl, beat them with chopsticks, add an appropriate amount of salad oil, edible salt, and stir well with chopsticks.

3. Slowly pour an appropriate amount of warm water into a bowl, mix well with the egg mixture, and skim off the small foam on the bowl surface.

4. Pour the marinated shrimp into a bowl and mix well with the egg mixture.

5. Pour an appropriate amount of water into the steamer, heat it, wash the green onions, and cut them into chopped green onions.

6. After the water boils, put the bowl with the egg mixture in it and steam it over high heat for 10 minutes.

7. Open the lid of the steamer, sprinkle a little chopped green onion on the bowl noodles, and simmer for a few minutes.

1. Do not add tap water or hot water: there is air in the tap water, and the air is discharged after the water is boiled, and the egg custard will have small pores, which will affect the quality of the egg custard and the burning sensation of the mouth. It is best to use cold boiled water to steam, so that the egg custard can be full of color and flavor.

2. Avoid stirring the egg liquid: the egg stirring liquid should not be too violent, and the time should not be too long.

3. Just add a small amount of salt before steaming the eggs, no need to add chopped green onions and soy sauce in advance, you can add other condiments before steaming out of the pot.

4. The steaming time of eggs should not be too long, generally boil the water first, then put in the eggs, and steam them for 10-15 minutes.

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 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!

Steamed eggs are steamed in the microwave oven, which can be used as a recipe for private dishes, which can be used to replenish deficiency and nourish the body, strengthen the spleen and appetize, malnutrition and anemia, with salty and fresh taste, rich nutritional value, and simple operation.

Ingredients. Eggs 300 grams.

Soy sauce sesame oil 1 gram.

Salt 2 grams. 15 grams of shallots.

MSG 1 gram.

Method steps.

1. Prepare the ingredients.

300 grams of eggs, about 4 pieces, this is the amount of one person, if there are more people who eat it, then increase the number of eggs appropriately. Prepare some edible salt, not too much, an appropriate amount of cooking oil, light soy sauce suitable for your taste, sesame oil. Finally, prepare another shallot.

2. Wash and add salt.

Put the prepared 4 eggs in clean water and wash them thoroughly, because there are a lot of E. coli on the surface of the eggs, you need to wash them thoroughly. After the eggs are cleaned, we take out a large bowl, beat the eggs into the large bowl, then add an appropriate amount of table salt, and stir them up.

3. Stir well.

Edible salt can remove the fishy smell of eggs, make the eggs more delicious and tender when steamed, and also increase the bottom taste of eggs. After the eggs and edible salt are stirred evenly, we pour an appropriate amount of water into it and stir well, and the water must not be too much.

4. Brush the oil. Take out a small plate, first brush the plate with a brush full of cooking oil, not too much cooking oil, brush with a thin layer. After the plate is brushed with cooking oil, we filter the egg liquid through a strainer, filter it into the plate, and then take plastic wrap and wrap it in a layer on the surface.

After wrapping the plastic wrap, rub a few holes in the surface of the plastic wrap to facilitate the air out.

5. Steam over high heat.

Let's take out the steamer first, add an appropriate amount of water to the steamer, and then put the steamer drawer into the steamer, and then cover the lid of the steamer to boil the water in the steamer. After the water in the steamer boils, we put the freshly filtered egg liquid into the pot and steam it over high heat for about 10 minutes.

6. Take out and eat.

When the time is up, turn off the heat first, then take out the egg custard, then uncover the plastic wrap, and then use a knife to cut it into small pieces, then drizzle a little sesame oil, and then drizzle a little light soy sauce, and then put the chopped green onion we cut in advance and eat it, and a particularly delicious egg custard is ready.

Precautions. 1. Steam the egg custard for 10 minutes, and the time should not be too long.

2. Filter the egg liquid through a strainer to make the eggs more tender.

Steamed eggs can be put: sesame oil, chives.

Ingredients: 2 eggs, 2 grams of light soy sauce, sesame oil, half a chives.

Steps: 1. Put an appropriate amount of water in the pot and boil the water to prepare the steamed eggs. Don't use too little water.

2. Beat eggs. Eggs are best taken out of the refrigerator the night in advance because of the temperature. Crack the eggs into a smaller container.

3. Prepare water. Take the same amount of warm water as the egg mixture (that is, 1:1). The water in the bowl should be comfortable to drink, and should not be hot or cold. Warm!

4. Mix the egg wash and water. Pour the egg wash and water into a slightly larger container and be sure to stir well! Uncooked.

5. The most important step: sieve and soak. The purpose of sieving is to remove the membrane tendons of the eggs and the air bubbles created when stirring.

6. Add auxiliary tools. Cover the bowl with plastic wrap for the egg mixture, or cover it with a lid, or cover it with a small saucer as a lid, or add tin foil, the tin foil that is not easy to shape is easy to be blown up by steam, pay attention to press a plate.

7. Steam for 8 minutes. Don't heat too much, it will steam out honeycomb after a long time, 8 minutes to come, don't be in a hurry to open the lid! Scald! Wait a little for a little less air before turning it on.

8. Add your favorite condiments.

When steaming, you can put shrimp, shiitake mushrooms, shallots, seaweed, dried tofu cut into small pieces, etc., you can put it, and then release the soy sauce after steaming, and the sesame oil can be eaten.

Tempeh, wine, peanut oil.

Online reference.

Finely chopped green onions, less than salt, are original and delicious.

Eggs salt, monosodium glutamate, pepper.

3 sugar, 3 flour and appropriate amount of sesame paste.

Lean barbecued pork coriander with several plants.

Deep-fried fragrant olive meat 1

Production process. 1) Take a little edible alkali, soak the coriander in the lye solution for a while, take it out and absorb the water on the coriander, and coat the coriander leaves with raw oil, waiting for use.

2) Slightly chop the fried olives, cut the lean barbecued pork into small slices, mix well with a little sugar, salt, monosodium glutamate, pepper and sesame paste and divide into 200 parts.

3) Divide the eggs, 300g sugar and flour into 2 portions. Take 1 of them, first break the eggs, put the egg liquid into the egg beater and beat evenly, the egg liquid becomes a milky yellow foamy liquid with micro eye holes, add flour, and use a wooden spoon to stir softly in the clockwise direction while adding, stir until the flour is evenly mixed with the egg sugar bubble liquid, that is, it becomes a cake slurry.

4) Divide the cake slurry into 200 iron cups, steam it on high heat in a steamer for 5min, and then it becomes a cake, and spread it on each cake surface with thin barbecued pork, fried olive kernels and other ingredients. The other half of eggs, sugar, and flour are made into cake slurry according to the same method, respectively added to the barbecued pork noodles of the cake cup, and 1 coriander leaf (with stem) is placed on top after swinging, and then steamed in the steamer for 7min, and the basket is slightly frozen, and the iron cup is removed.

Precautions.

1. The ratio of eggs to water is 1:1, if you want to be tender;

2. Sieve at least twice to ensure uniform mixing;

3. Cover with plastic wrap before steaming, covering with plastic wrap is more conducive to freshness and tenderness, and moisture is not lost and evaporated;

4. After heating and boiling over high heat, turn to low heat, and use the low fire for a few minutes to make the taste more delicious;

5. Necessary chopped green onions to increase the freshness of eggs;

Here are some things you can try to make steamed eggs.

Dish name: Steamed egg.

Ingredients: 2 eggs.

200 grams of warm water.

1 4 tablespoons of salt.

Chives: a pinch of it.

A little sesame oil.

Light soy sauce a little.

The steps are as follows: 1. Beat the eggs into a bowl, pour warm water and stir well, add salt to taste, and sieve the mixed egg mixture two to three times;

2. Cover with plastic wrap, put it in the steamer, heat it over high heat, turn to low heat and steam for 10 minutes when the water in the steamer boils, turn off the heat and simmer for a few minutes;

3. Take it out, sprinkle with chives, drizzle with sesame oil and light soy sauce, and serve.

1.The eggs must be completely beaten, and the egg whites must not sink or float, so that the steamed egg whites will sink to the bottom of the bowl to form a hard lump, which is not delicious.

2.The ratio of water must be 1:2 for eggs. There is an accurate method, which is to measure the water with the beaten eggshell, 2 times on one side, a total of four and a half shells. The water is preferably lukewarm.

3.Try to have as little foam as possible. If you don't have enough time to sit after beating, use chopsticks to try to remove the foam on it.

4.Add cooking oil to taste. One or two drops of an egg are enough, pass it directly in, stir it slightly 2 times, and do not have to break it completely. You can't put too much.

5.Put the eggs in the steamer when the water is cold, and the heat should not be too fierce after boiling, medium and low heat, otherwise it is easy to bubble on the surface, and the surface is not smooth when steamed.

Beat into a bowl, mix well in one direction, add warm water and continue to mix thoroughly. The ratio of water to egg liquid is 1:1, so that the steamed egg is tender and formed.

Experience tells me that when steaming egg custard, it is best to use boiling water at about 70 degrees, stir the eggs in the same direction, the amount of water should be moderate, wait for the water in the steamer to boil, put it in, change to low heat after 3 minutes and continue to steam until 10 minutes. Give it a try.

Beat the eggs well, add some green onions, salt oil, add cold water in proportion, and put in when the water is almost boiling.

When steaming egg custard, it is best to use cold boiled water, stir evenly, the amount of water should be moderate, put it in the steamer and wait for the water to boil after the fire, during which the middle of the egg custard is pierced with chopsticks, and the water is basically good to turn down.