What is the golden ratio of water to eggs in steamed egg custard?

The ratio of egg custard water to eggs is water:egg = 2:1.

Method: 1. Beat the eggs, add 2 times the warm boiled water, add an appropriate amount of salt and beat well.

2. Use a strainer to remove the bubbles on the surface of the egg liquid, or a kitchen paper towel to suck off the air bubbles on the surface of the egg liquid, so that the surface of the egg liquid is smooth and flat.

3. Cover the bowl with plastic wrap, add water to the steamer, boil the water, put it in the steamed egg bowl, and steam it over low heat for 12 minutes.

4. Out of the pot, you can add a few points of sesame oil and vinegar to taste.

Extended information: Egg custard is a home-cooked dish made from 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, which has a repair effect on liver tissue damage;

It has the functions of strengthening the brain, protecting the liver, preventing and treating arteriosclerosis, preventing cancer, delaying aging, and beauty and skin care.

The ratio of water to eggs for steamed egg custard is 2:1 is the most suitable. The steamed ones are relatively fresh and not old.

Steamed egg custard is best served in warm water at about 40°C. Put cold water, the steamed eggs will not be smooth and tender enough, and if it is cold tap water, there will be air discharged during the steaming process, and there will be pores when the egg custard is steamed; If you put freshly boiled boiling water, it is easy to scald the egg liquid in the bowl into egg drops, and it cannot be solidified when steaming;

The most suitable is to put warm boiled water at about 40° degrees, so that the steamed egg custard is not only tender and porous, but also solidified just right, not too thin and not too tight.

Egg custard Steamed egg custard of 2-3 eggs, steam for another 7 to 8 minutes after boiling water until it is cooked through. First boil the water in the steamer over high heat, and then steam it over medium and low heat after steaming, if the number of eggs is more and the steaming bowl is larger, you need to increase the time;

Steamed egg custard should not be too long, the egg custard is easy to steam old, and the taste is not tender; If the time is too short, the egg custard will not be fully steamed, will not solidify, and will not taste good.

The ratio of steamed egg water to eggs is::2

When making steamed eggs, there is also a ratio between eggs and water volume, and the ratio of the two is between 1::2, that is, if the egg is 60 ml, then the water consumption should be between 90-120 ml.

There is no problem with adding no more than 40 degrees of warm water or cool boiled water, and warm water must be used to make steamed eggs, in fact, it is not possible, cool boiled water or warm water can be, but it must not be overheated water or raw water, if you add raw water, there will be a hornet's nest.

The bubbles generated when stirring the egg mixture must be shoveled off with a spoon, otherwise the steamed eggs will not be smooth as a mirror; Add water or drizzle a little oil in the bowl to prevent the problem of steamed eggs sticking to the bowl.

Method of steaming eggs:

1. Add water to the bowl and knock in an egg.

2. Pick up the chopsticks and stir in the same direction until the stirring is uniform and fine bubbles appear.

3. Take a small rice spoon and scoop up the small bubbles in the egg mixture.

4. Scoop up the small bubbles in the egg liquid and throw them away.

5. Cover the bowl with a layer of plastic wrap and prick a few small holes with a toothpick.

6. Bring the water to a boil, put the bowl in, cover the pot, steam on high heat for 5 minutes, then turn to low heat, continue to steam for 3 minutes, and then turn off the heat.

7. Take out the steamed egg and remove the plastic wrap.

8. Pour in a little light soy sauce and enjoy.

In order to steam smooth and delicious eggs, you need to master the following points:

First, the ratio of eggs to water is 1:, which is the most important ratio.

Second, it is best not to put salt in steamed eggs, because it is easy to honeycomb when salt is added.

Thirdly, the water for steaming eggs should be cooled boiled water.

Fourth, never use high heat to steam eggs.

Let's talk about the specific operation method of steamed eggs.

Take a container to beat 4 to 5 eggs, use chopsticks to break up in a hurry in one direction at a time, and then inject cold boiled water according to the above proportion, and then beat it in a hurry, prepare a steaming bowl (the thinner the bowl, the better, it is best to use a stainless steel shallow disc), take chopsticks to block the foam on the surface of the egg liquid, and slowly pour the egg liquid into the steaming tray. Seal the steaming tray with plastic wrap, and then use a toothpick to insert some small holes evenly in the plastic wrap to prevent the water in the steamer from flooding into the egg mixture. Put water in the pot and put it in a steamer over high heat to bring the water to a boil, put the steaming tray on the steamer and change the heat to low and start steaming.

When steaming for two to three minutes, open the lid and let it go, then cover the lid and steam for ten minutes, a plate of smooth and delicious steamed eggs can be out of the pot, pour on the steamed fish soy sauce, drop a few drops of small grinding sesame oil, sprinkle with fresh green onions, and you're done!

The ratio of steamed eggs to water, this is about 1:8, this ratio is the most suitable, and the eggs are very delicious.

When steaming eggs, the ratio of water to eggs is: 1 is fine, not too much.

The ratio of steamed eggs to water, one egg, half a bowl of water, so that the steamed eggs are particularly tender.

What is the right ratio of steamed eggs to water? For example, steaming eggs and beating five eggs is the best way to use the water with 55 egg shells and put them together to steam chicken cakes.

In terms of the ratio of real eggs, I think that if you put water in the proportion, it may be 1:5 at most

An egg is mixed with the same volume of water as it is very suitable.

The ratio of water to eggs for steamed egg custard is 1:2. (After beating the eggs, don't throw the eggshells, use half of the eggshells on both sides, and pour the water into the bowl twice, so that you can accurately put twice the amount of water).

A ratio of 1:2 to eggs and water is most suitable. The steamed eggs will not be firm, not fresh and tender, and the taste will become old because of less water, nor will they not be able to solidify and form because of too much water.

The steamed egg custard should not be too long, it is easy to steam old, and the taste is not tender; If the steaming time is too short, the egg custard will not be fully steamed, and there may be unkilled parasites in it, and it will not solidify, which is neither healthy nor tasty.

Generally, the custard of 2-3 eggs can be steamed for another 7 to 8 minutes after the water is boiled. Boil the water in the steamer over high heat first, and then turn on medium and low heat to steam after steaming, if the number of eggs is more and the steaming bowl is relatively large, then you need to increase the time as appropriate.

The ratio of steamed egg custard to water is about 5:1, and the specific method is as follows:

Ingredients: 2 eggs, 270 grams of warm water, 1 teaspoon of salt, 1 teaspoon of cooking oil, appropriate amount of chopped green onion, 1 tablespoon of seafood soy sauce, 1 tablespoon of vinegar.

Steps: 1. 2 fresh eggs, about 55 grams with shell, if about 60 grams, add 10 grams of water, a bowl big enough, not too big, just suitable, a bowl of warm water is good, not hot hands 35-37.

2. Crack the eggs into a slightly larger bowl, because they will be sifted for a while, so a total of two bowls will be used.

3. After beating, beat the eggs while adding warm water.

4. Don't doubt the state of stirring, it is very thin.

5. Add salt, add cooking oil and beat evenly, salt should be added, and it will not be formed without adding salt.

6. Filter 2 times, don't want it in the filter, it will affect the taste if you don't filter, and it will be tender and smooth after filtering until the last bite. If there is foam on the surface, let it sit for a while to defoam, or touch it with a small spoon to remove the foam, then cover with plastic wrap.

7. After the water boils, steam in a steamer over high heat for 10 minutes, and sprinkle some chopped chives after steaming.

8. Finished products. <>

The ratio of water to eggs is about 1:2, more water, more tender taste, less water, and a dry taste.

If you don't put salt or milk, the proportion of water should be reduced to 1 or more, otherwise it will not be easy to form.

Ingredients: 2 eggs, warm boiled water (appropriate amount), salt, oil, soy sauce.

1. Beat the eggs, add 1 times the amount of warm boiled water, add an appropriate amount of salt and beat well.

2. Sieve (if the screen is not dense enough, there are still small bubbles in the bowl after sieve, take a spoon and scrape it clean).

3. Cover the bowl with plastic wrap and add water to the steamer, after the water boils, put it into the steamed egg bowl, steam it for 12 minutes on low heat, and then turn off the heat and steam it for a few minutes.

4. The taste is not enough, so you can start eating it by pouring it with seafood soy sauce.

The ratio of eggs to water is about 1:1.

Steamed egg method:

Ingredients: Add a spoonful of salt to three dozen bowls of eggs, about one or two pieces of lean minced meat, those who like to add chives can use two chopped stalks, two tablespoons of oil (only one spoonful if it is turned lard), two tablespoons of oyster sauce, and an appropriate amount of cooked white sesame seeds.

1. Put oil on the fire in the pot and cook until it is 60% hot, pour in the minced meat, add an appropriate amount of salt and stir-fry until cooked, add oyster sauce and chopped green onion and fry until fragrant, put it in a small bowl and set aside.

2. Put the steaming rack in the pot, add water to boil, add about 50 degrees of hot pure water and oil to the egg juice and stir well, the ratio of eggs and water is about 1:1, put it on the steaming rack and cover, and steam it over medium-high heat.

3. When steaming for about four minutes, remove the lid and dry for more than ten seconds, then cover the lid and continue steaming.

4. When steaming for about three minutes, use bamboo chopsticks to insert the egg in the center of the bowl to check, if it is still too thin, then cover and steam for more than a minute before checking, until the egg at the bottom of the center of the bowl solidifies to the extent that it is similar to the egg surface.

5. Take out the bowl, spread the minced meat on the egg noodles, and sprinkle with white sesame seeds, and serve.