When steaming egg custard, is it the right way to add water directly?

After the steamed egg custard eggs are beaten into the bowl, do not add cold water, do not add boiling water, the best choice is to add warm water, the temperature is about 40 degrees Celsius, the water at this time is the best, and to make the egg custard more tender, then the ratio of warm water should be controlled, according to the 1:1 egg custard, it will become slightly harder, and the ratio of 1:3 is just right, which is the ratio of egg liquid and warm water.

The steamed egg custard is tender and smooth, too much water will not form it, and too little will be very old when it is steamed. If you don't have a measuring cup, you can first observe the height of the egg wash and add twice the amount of water that is higher than the egg wash;

Tips: After beating the eggs, don't throw the eggshells, use half of the eggshells on both sides, and pour the water into the bowl three times respectively, so that you can accurately put in three times the amount of water.

Steamed egg custard, just add water is wrong! Refer to 4 points, delicate and smooth, melt in your mouth! If you are interested, you can learn it! I hope that the method can give you a certain reference value!

Everyone knows that the nutritional value of eggs is very high, especially the native eggs under the chickens raised by the family have a higher nutritional value, there is a lot of protein, and eating more eggs is delicious for the human body. And there are also many ways to make eggs, and today I will only share one with you, that is, the practice of egg custard! According to this method, the egg custard made is the same as the one we eat in the hotel, which is tender and smooth, delicious and not greasy, and can also enhance the appetite.

The specific method and details are as follows:

Step 1: First of all, we need to prepare the required ingredients so that we don't have to rush when making them. Ready: salt, eggs, cooking wine, light soy sauce, chopped green onions, sesame oil, etc.

Step 2: Prepare a clean bowl, beat in 3 eggs, add a little salt, cooking wine, stir well, know that the egg mixture will be broken up, and it will be fine when you can't pick it up with chopsticks.

Step 3: Start adding water, the ratio of egg liquid to water is best, you can increase or decrease the amount of water appropriately. And the water we add here is best warm water, or hot water, do not add raw water directly, because a lot of air is dissolved in the raw water, when the egg custard is heated, it will be released with the increase in temperature, and some pores will appear on the eggs, which is what we call honeycomb, which is very affecting the appearance.

Step 4: After adding the water to the egg mixture, we use chopsticks to stir it well, and then use a spoon to skim off the foam on it, so that the egg custard will be smoother.

Step 5: Prepare the steamer, add water to boil, then put the egg bowl with a layer of plastic wrap, prick a few holes with a toothpick, and steam in the steamer for 10 minutes. It's best to use your mobile phone to keep a time when steaming the egg custard, so as not to overcook.

Such a tender and smooth egg custard is ready, a bite down is delicious and delicious, melts in the mouth, adults and children love to eat, when you have no appetite or don't want to eat, steaming an egg custard is also a good choice! If you like it, you can try it at home, it's delicious and delicious!

The first point: the ratio of egg liquid to water is best 1:, so that the steamed egg custard has the best taste and is suitable for everyone to eat.

The second point: here when we add water to the egg liquid, we must not add raw water directly, add warm water or hot water, and then stir it well, so that the egg custard will be more delicate and delicious, and it will not be layered.

Point 3: During the stirring process, the foam on the egg liquid must be skimmed clean, so that the egg custard will be more tender.

Point 4: When steaming the egg custard, remember to wrap the egg custard with a layer of plastic wrap, otherwise the water vapor will be heated and drip into the egg liquid.

Steamed egg custard must be watered.

The correct way to add water.

After the eggs are beaten into the bowl, do not add cold water, do not add boiling water, the best choice is to add warm water, the temperature is about 40 degrees Celsius, the water at this time is the best, and to make the egg custard more tender, then the ratio of warm water should be controlled, according to the 1:1 egg custard, it will become slightly harder, and the ratio of 1:3 is just right, which is the ratio of egg liquid and warm water.

Tips:After beating the eggs, don't throw the eggshells, use half of the eggshells on both sides, and pour the water into the bowl three times each, and you can accurately put in three times the amount of water.

In addition to the above ratio of warm water, there are 2 important points, point one, before the egg liquid is put in and steamed, the water is boiled;

Point 2: When mixing the egg mixture, you must remove the air bubbles.

Chicken cake water method:

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

2.Now add water. Preferably lukewarm water. Cold water is not very good, and hot water is even worse, as soon as you rush in, it will become an egg flower.

3.The amount of water is very important, too little will feel that the custard is denser and older, too little custard will be more difficult to form, and the taste is also watery. Then, the even is generally one egg, two eggshells water.

It is to fill the two halves of the eggshell with water, and fill it twice, which is two eggshell water, simply put, the water is twice as much as the egg liquid.

4.Add a small amount of oyster sauce to the water, mix thoroughly, mix into the egg mixture, and mix thoroughly. Add a small amount of pork oil.

5.Okay, the egg wash is all ready, now let's talk about the steaming process. The surface of the egg is smooth as a mirror, and the whole * this steaming technique is up.

Boil a pot of water and put on the steaming partition. 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.

6.About 10 to 15 minutes, the custard should be about the same. Sprinkle some chopped green onions (depending on your preference, you can also add meat and the like), drip a few drops of steamed fish soy sauce and enjoy!

Water needs to be added when steaming eggs.

Expansion: The practice of steaming eggs:

1.First of all, everyone put the eggs in a bowl, and then add an appropriate amount of water (preferably cool and plain).

2.Find a plate that can completely cover the bowl and cover it (this is important, this is a key step in keeping the chicken cake from honeycombing).

3.Put the bowl covered with the plate in the steamer and steam for 7-8 minutes.

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.

Generally, the 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 to 2, add the plum in the salt book (the water is warm water, so that the amount comes out is large, and the taste is good), put it in the steamer, and the steamed water is cold 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 very delicious method, and after the state is steamed, pour some light soy sauce sesame oil, which is soft and 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.

You don't need to put water in the bowl, you need to put the right amount of water in the pot. The specific method of steamed egg custard is as follows:

The ingredients that need to be prepared in advance include: 1 egg, 1 ham sausage, appropriate amount of minced green onion, 1 spoon of sesame oil, and 1 spoon of light soy sauce.

1. Step 1: Crack the eggs into a bowl.

2. Then use a knife to cut the ham sausage into foam.

3. Beat the eggs with chopsticks.

4. Put water in the pot and put the bowl of eggs on the steaming tray to steam.

After a few minutes, add an appropriate amount of ham sausage foam.

6. Continue steaming for 1 minute.

7. When the time is up, take it out and add sesame oil and light soy sauce.

8. Sprinkle some chopped green onions, so that the steamed egg custard is ready.

The elderly and children in the family like to eat steamed eggs, which are very nutritious food, but they want to make steamed eggs tender, elastic, and porous, like tender tofu. So do netizens know whether to use boiled water or lukewarm water for steamed egg custard?

1. When steaming egg custard, if you use cold water, the taste of egg custard is not tender enough.

2. If you use boiling water, it will become an 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.

3. Steam and take it out, pour in light soy sauce, and use a knife to scratch a cross knife on it, the advantage is that it will not be salty on the top and light on the bottom. Sprinkle with chopped green onions to garnish and finish. If you don't have to worry about it, you can pour a small spoonful of hot oil to force out the fragrance of chopped green onions.

That's all there is to know about whether to use boiled or lukewarm water for steaming egg custard.