When steaming egg custard, will different varieties of eggs taste different?

Egg custard is a very easy dish to make and is very popular with the elderly and children.

The taste of egg custard varies widely, but its taste is not affected by the egg breed, but only by the method.

It stands to reason that the taste of a dish should be affected by the variety or quality of the dish itself, and the taste of egg custard should also be affected by the variety of eggs.

However,Different varieties of eggs have little effect on the taste of eggsThe human palate cannot taste this difference.

Although we usually distinguish between local eggs and other eggs when we buy groceries, the reason for this distinction is not for taste but for nutrition.

Compared with the eggs laid by chickens that have grown up eating feed, the taste of native eggs is not much different, and the difference is only in nutrition.

The taste of an egg custard has a lot to do with the recipe, and if it is not done correctly, even if you use more expensive eggs, it will not taste good.

To make egg custard, we must first ensure that the eggs are completely broken up, and there can be no bubbles in them, otherwise the steamed egg custard will have a lot of bubbles and the taste will not be fresh and tender enough.

Secondly, it is also important to adjust the water to the egg custard, if the water does not taste good, the steamed egg custard will not taste good at the end.

In addition, the egg custard we usually eat in restaurants is delicious not because of the different varieties of eggs used in the restaurant, but because the chef in the restaurant steam the egg custard differently from us.

As a steamed egg, no matter what difference the egg variety used, egg custard is essentially steamed protein, and different varieties of eggs may have slightly different nutritional value, but as steamed protein, their taste will not be different.

In summary, the variety of eggs used in boiled egg custard has no effect on the taste of egg custard.

Different eggs will taste different. For example, if you use wild grass eggs to make egg custard, the egg custard will be very yellow in color and will have a more delicate taste than egg custard made from loose yellow eggs.

Add raw or hot water. If you add tap water, there is air in the water, and after the water boils, the air is discharged, and the egg custard will appear in small honeycombs, and the taste will lack tenderness, and the nutrition will also be damaged. The boiling water will heat the egg mixture, and then steaming will not only damage the nutrition but also not steam the egg custard.

Steamed egg custard failed. The main reason. Low may be due to the fact that the ratio of eggs to water is not well chosen.

Second, either the steaming time is too long. Steaming is old, or there is not enough time. Steamed is not cooked.

Be sure to skim off the surface foam with a spoon. When steaming, cover a dish on the bowl or seal it with plastic wrap and prick a few holes before steaming, so that the surface of the steamed egg custard will be very smooth and delicate. The ratio of adding water is incorrect, the ratio of eggs to water is generally:

The water is twice as much as that of eggs, and it is best to use warm boiled water, so that steamed eggs are the most tender; Slowly add warm water, stir while pouring, stir evenly, and then sift the impurities out, so that it is more delicate, and then steam the water on medium heat in the steamer for about 8 minutes, the egg custard can be solidified, take out and pour out the excess water, sprinkle with an appropriate amount of chopped green onions, and drizzle with soy sauce to eat.

You can put the seasoning directly before steaming, or you can just add some base flavor and make some of your favorite marinade and pour it on the egg custard. If there is no plastic wrap cover when steaming, and the steamer is not well sealed, it is easy to enter a lot of water vapor during steaming, resulting in a change in the ratio of egg custard, so that it cannot solidify.

This is also the most critical factor, you must add a small amount of salt while the eggs are mixed with water, put the salt and mix it evenly with chopsticks to taste it, if it is too light, it will fail. This step is also crucial, that is, after the egg liquid and warm water are stirred evenly, a layer of foam will float on it, and this foam should be skimmed clean, and after skimming, the steamed egg custard will be tender, and it will not look porous and look old. In this way, there is no problem, the core of the egg custard is that the eggs must be broken up in one direction, so that the water and egg liquid are fully integrated, and the steam must be large, so as not to fail.

I think it's a matter of heat, and the heat will affect the taste. I feel like I'm going to have to be a professional to control the heat.

Steam your own chicken cakes at home, and remember not to steam them for too long. In addition, after beating the eggs with warm water, skim off the foam in the bowl, and steam for 8 minutes after boiling.

If you want to be smooth and smooth, you should pay attention to three aspects, a dozen eggs must be beaten carefully and evenly, the water added to the two dozen eggs must be warm boiled water, and the three dozen eggs should be left to stand for a while to reduce the foam in the egg beating process.

<> "Steamed eggs with meat foam. Method:

1.Sauce :(salt, fresh matsutake mushroom, light soy sauce, starch, water), minced meat, garlic moss diced.

2.Stir two eggs well, add double the water, stir well and sprinkle to remove the foam, cover with plastic wrap, poke a few holes and steam for 20 minutes.

3.After steaming, the egg is solidified.

4.Stir-fry the garlic until fragrant.

5.Pour in the garlic moss, stir-fry and set aside.

6.Pour in the remaining oil and stir-fry.

7.Saute until browned.

8.Pour in the garlic moss and sauce.

9.Collect the juice and pour it over the steamed eggs.

Vegetarian stir-fried greens.

Method:1Appropriate amount of greens moss.

2.Select vegetables, treat them into 4 cm long, except for the top part, the rod under them tear the skin, and treat the section with a diameter of no more than one centimeter, which is too thick and not easy to cook, and the tender part of the leaves is retained +

3.Wash, drain water, dry five or six spicy silver peppers, appropriate amount of ginger and garlic, cut dried chili peppers into about 1 cm segments, and chop ginger and garlic into cubes.

4.Heat oil in a hot pan, add ginger, garlic, peppercorns, dried chili peppers and stir-fry.

5.Heat fiercely, add greens and moss and stir-fry for about two minutes.

6.Add salt to taste, stir-fry for a minute or two, add chicken essence and stir-fry for one minute.

7.Serve on a plate and remove from heat.

With warm water, the steaming time should not be too long and boil for about 5 minutes.

The environment is the material of each person's technique.

The practice of steaming eggs can make the protein relaxed, easy to digest and absorb, and the nutritional value is higher.

Boiling eggs is simple and convenient, but the yolk is not suitable for the elderly and children.

In addition, the shell of the egg has many pores, and the water will enter the water during the process of immersion in water and cooking.

In particular, if the shell of the egg is not clean, then the egg will be contaminated.

Steamed eggs do not have this problem, and the water temperature can only reach a maximum of 100 degrees, the steam temperature can reach 300 degrees, and the steam of boiled eggs is close to 180 degrees, which can effectively sterilize.

Extended Materials

Steamed eggs, as the name suggests, are put into the microwave oven to steam, steamed eggs can be used as private recipes, can also be used as a recipe for replenishing deficiency and nourishing the body, spleen appetizing recipes, malnutrition recipes and anemia recipes, the taste is salty and fresh, rich in nutritional value, and simple to operate.

Nutrition facts. Calories: kcal.

Cholesterol: mg.

Potassium: mg. Phosphorus: mg.

Sodium: mg. Vitamin A: micrograms.

Calcium: mg. Magnesium: mg.

Selenium: micrograms. Protein: grams.

Fat: grams. Carbohydrates: grams.

Zinc: mg. Iron: mg.

Niacin: mg.

Vitamin E: mg.

Copper: mg. Vitamin B2: mg.

Vitamin B1: mg.

Manganese: milligrams. Nutritional efficacy.

Brain Strengthening. Protect the liver, prevent arteriosclerosis, prevent cancer, delay aging, beauty and skin care.

Enhance the body's immunity, clear breast milk, alleviate neurasthenia, facilitate recovery after illness, prevent arteriosclerosis, and eliminate "jet lag".

Suitable for. Patients with kidney disease and high cholesterol should avoid eating.

Patients with atopic dermatitis should not eat.

1. Boiled eggs are boiled by putting eggs in water.

1. Cook. It is a common method in cooking, but there are many skills that need to be mastered depending on the content of cooking.

2. Soak the eggs in cold water first, and then boil them in hot water so that the eggshells will not break. In addition, the egg skin is also easy to peel.

2. Steaming eggs is the process of putting eggs into a steamer and using steam to ripen the eggs.

1. Steaming. It is a cooking method in which the ingredients to be steamed are placed in a steamer and the steam is used to ripen them.

2. Steaming. It is to heat and cook the raw materials with steam as the heat transfer medium, which is different from other techniques that use oil, water and fire as the heat transfer medium.

3. The difference between boiled eggs and steamed eggs:

1. Boiled eggs:

Boiled eggs are easy to operate. Put the eggs in a pot of cold water, bring to a boil and cook.

Boiling eggs takes longer than steaming eggs, and it takes seven minutes to boil eggs.

Boiled eggs have high nutritional value and 100% nutrient absorption.

Boiled eggs are easy to stick to the skin and are not easy to peel. Freshly boiled eggs must be washed with cold water, so that the skin is easy to peel through the principle of hot expansion and cold contraction.

2. Steamed eggs:

The time taken to steam an egg is shorter than that of a boiled egg, and the time to steam an egg takes five minutes.

Steaming eggs has a higher calorie profile than boiling eggs because 100 percent of water vapor liquefies into 100 percent of water to be exothermic.

Steamed eggs make the protein looser, easy to digest and absorb, and taste better than boiled eggs.

The skin of steamed eggs is not sticky and can be peeled off easily.

Steamed eggs are recommended.

The shell of an egg has many pores, and water will enter it during the process of immersion in water and cooking. In particular, if the shell of the egg is not clean, then the egg will be contaminated. Steamed eggs do not have this problem, and the water temperature can only reach a maximum of 100 degrees, the steam temperature can reach 300 degrees, and the steam of boiled eggs is also close to 180 degrees, which can effectively sterilize, which is why steaming is fast.