How do you steam eggs tenderly? How to steam eggs to be tender

Step 1: Knock the eggs into a bowl and add an appropriate amount of salt and cooking wine. When we steam the eggs, we only add a little salt to taste, but this is not enough.

Because eggs are a very fishy thing, the smell of steamed eggs will be more serious, and if only salt is added, it cannot be fishy, so it is best to put a little cooking wine in it. (Cooking wine can get rid of the fishy smell of eggs, and steamed eggs will not smell fishy even if they are cooled.) ）

Step 2: Stir in warm water. When many people steam eggs, for convenience, they will pour cold water into the egg mixture, which is really such a simple operation, which will make the eggs have a fishy smell and bubbles.

If you put warm water, it will make the egg liquid more tender and can also eliminate small bubbles to the greatest extent.

Note: When we put warm water, we need to put it in a ratio of 2:1 with the eggs, so that the eggs will be smoother in the mouth.

When we steam eggs, the proportion of water is actually very important, eggs into the bowl, to use warm water clockwise to stir, and the direction can not be changed, not too hard, otherwise there will be a lot of bubbles, adding cold water will make our steamed eggs hard, and it will also get old, and it will also affect the taste of eating.

Step 3: Filter with a strainer. Many people stir the eggs when steaming the eggs, and they will steam them directly in the pot, in fact, this is very wrong, the eggs we have stirred have a lot of small bubbles, which will make the eggs not look good at all after steaming, and the entrance is not so tender.

After the eggs are stirred evenly, we cover the bowl with a layer of plastic wrap, and then prick a few small holes, in fact, this step is very critical, if you do not cover the plastic wrap, the surface of the steamed eggs will appear a lot of honeycomb, so it will not be delicious.

Step 4: Hot water on the pot. When many people steam eggs, they put cold water in the pot, but this will make the eggs cook slowly, and the cold water will be steamed all the time, which will also make the fishy smell of the eggs come out, so when you are steaming eggs, it is best to put hot water in the pot, which can not only shorten the time of steaming eggs, but also make the fishy smell of eggs quickly volatilize and will not stay in the pot all the time.

Heat the water in the pot, then put the eggs in the pot and steam for 7 8 minutes, don't take it out in a hurry after steaming, let it simmer in the pot for 2 minutes, the eggs that come out of this way are more smooth and tender, and the elderly and infants like to eat them very much.

Tips: 1. First of all, the water added to the steamed eggs is best warm boiled water, and you must not use hot water, hot water will directly blanch the eggs, and you will not be able to make egg custard, and the taste made with cold water is not good, so it is best to use warm water, and the ratio of water and eggs is best: 1.

2. After the eggs are stirred, they must be filtered, this step is actually very critical, and the filtered egg liquid will not have pores and honeycombs when it is steamed, which is very smooth and smooth.

3. When steaming eggs, you must boil the pot on water, and it is easy to steam the pot on cold water. Then cover it with plastic wrap or a lid when steaming, which will prevent the water vapor from dripping.

1. One fresh egg. Knock into a bowl, mix with a whisk and add a small amount of salt.

Mix thoroughly, and 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. Add a small amount of oyster sauce to the water, mix thoroughly, mix into the egg liquid, and mix thoroughly. Add a small amount of lard.

4. 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.

About 10 to 15 minutes, the custard should be about the same. 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!

Pay attention to a few points, and you will definitely steam a delicious egg custard:

1.The ratio of eggs to water is about 1:2;

2.Warm water should be added and stirred well with the egg mixture;

Minced minced steamed eggs.

Ingredients: 2 eggs, pork, green onion, ginger.

Method:1Wash the pork and chop it into minced meat, take a meatball and put it in a bowl, pour in green onion and ginger water (water soaked in minced green onion and ginger), an appropriate amount of salt, a little cooking wine, a little pepper, and an appropriate amount of water and stir to make the minced meat scattered instead of being together.

2.Crack two eggs into the minced meat and stir them apart with chopsticks to evenly disperse the minced meat in the egg mixture.

3.Add an appropriate amount of water to the bowl, the water is about 2 times that of the egg mixture, pour in a small spoon of oil, stir well with chopsticks, and use a spoon to remove the foam on the surface of the egg liquid.

4.Put an appropriate amount of water in the pot and bring to a boil, put the egg liquid on the steaming drawer and start steaming, and use a plate on top to buckle the egg wash bowl, which is done to prevent the water vapor from dripping into the egg liquid and making the steamed egg not smooth.

5.Steam for about 10 minutes and it will come out of the pan. The specific time depends on the amount.

6.Sprinkle chopped green onions and drizzle with sesame oil before cooking.

Tips: The minced meat must be stirred with water first, otherwise the minced meat will clump together, the steaming time of the eggs should be controlled, and the egg liquid can be completely solidified. After steaming, you can sprinkle some light soy sauce on top of the eggs according to your preference.

Ingredients: 100g egg, 1 roll of plastic wrap, 15g chopped green onion, 15g salt, 200g pure milk.

Specific steps:

1. Add eggs to a bowl.

Crack the eggs into a bowl, add the appropriate amount of pure milk, add the appropriate amount of table salt, and stir in one direction for 3 minutes.

2. Seal with plastic wrap.

Stir the egg mixture and pour it into a large bowl and seal the egg with plastic wrap to prevent water vapor from entering.

3. Steam for about 8 minutes. Chichang

The next step is to start preparing for steaming, put the prepared egg mixture into the steamer and steam it over medium heat for 8 minutes, not too big but not too small.

4. Sprinkle with chopped green onions.

The heat should be determined according to the depth of the plate, and after 8 minutes, take out the steamed egg mixture and sprinkle with chopped green onions.

The recipe for delicious and tender steamed eggs is as follows:Ingredients Tools: 2 eggs; salt 5 g; 200 g of warm water; light soy sauce; Sieves, plastic wrap family sells, chopsticks.

1. Stir the eggs and beat the world.

2. Add warm water about the same volume as the egg liquid, a small half spoon of salt, and continue to stir gently.

3. Sieve the egg liquid.

4. Use a spoon to get out the bubbles on the surface, seal it with plastic wrap, poke a few holes, and steam it in a pot with cold water.

After 8 minutes, turn off the heat, simmer again, drizzle a little light soy sauce and eat.

Steamed eggs are so steamed, delicious and tender:Ingredients: 2 eggs, 1 shallot, 200 grams of salt, 200 grams of warm boiled water, appropriate amount of light soy sauce, appropriate amount of sesame oil.

Steps: 1. Crack the eggs into a bowl.

2. Add salt and chopped green onions, and beat the eggs with chopsticks.

3. Pour in warm boiled water, while pouring, keep whipping with chopsticks, be sure to mix the water and egg mixture, steam over low heat for 15 minutes, until the egg liquid solidifies.

4. Insert chopsticks into the egg custard, the egg custard solidifies like tender tofu, that is, cooked, pour in light soy sauce and sesame oil.

5. The tender steamed eggs are ready, delicious and tender.

The way to make steamed eggs delicious and tender is as follows:Ingredients: 1 egg.

Excipients: 1 2 teaspoons of salt, 1 2 teaspoons of chicken powder, a little chopped green onion. Read the letter.

1. Beat the eggs.

2. Mix in double the amount of water and stir thoroughly.

3. Sift the mixed egg mixture.

4. Add an appropriate amount of salt.

5. Sprinkle in an appropriate amount of chicken powder.

6. Mix well and put in the microwave oven.

7. Heat on high for 1 and a half minutes, sprinkle with chopped green onions.

Eggs should be stirred thoroughly.

Eggs have two parts: egg white and egg yolk, if the stirring time is short, the egg white and egg yolk can not be fully integrated, and the steamed egg will not be delicate and tender, and it will be white and yellow, which is particularly ugly.

Add boiled or filtered water to the egg mixture.

Why do steamed eggs have a lot of honeycombs? A lot of people make steamed eggs and pick up some tap water directly from the tap, which is wrong. Tap water contains air, and when heated, it causes the steamed eggs to form honeycombs.

At the same time, it contains a small amount of bacteria, which is very unhygienic. Therefore, adding water can only add boiled water or filtered water, which does not contain air, and will not produce honeycomb.

The egg mixture should be filtered.

After adding water, stir well, and many people will steam directly. At this time, the egg liquid contains some white flocculent and a large number of bubbles, and direct steaming will also produce honeycomb, and it is not tender. The correct way to do this is to strain it through a strainer to make the egg liquid more delicate.

When steaming, wrap it in plastic wrap or cover it with a plate.

The water vapor on the lid of the pot, if it drips into the egg mixture, will make the surface choled, not smooth and flat, and wrapping plastic wrap or lidding the plate solves this problem.

Boiled water in a pot to steam.

Steaming in a pot with boiling water, the heating is fast, the steaming time is short, the steamed eggs are tender and smooth, and they will not get old.

Ingredients. 2 eggs.

A pinch of chopped green onion.

Coriander a little.

Salt 3 grams. Light soy sauce 3 grams.

A little sesame oil.

Method steps.

Crack the eggs into a bowl and beat them with chopsticks. Then start adding warm water (the ratio of warm water to egg wash is 2:1).

Add 3g of salt and beat again.

Use a spoon to skim off the foam on the surface, then seal it with plastic wrap (to prevent water vapor from dripping and affecting the smoothness of the surface), turn on the steamer to boil water, put the bowl into the steamer, and steam for 10 minutes on medium heat.

Turn off the heat after 10 minutes, don't take it out in a hurry, stuff it for 3 minutes and then take it to make the egg more tender, and then sprinkle with sesame oil, light soy sauce, and chopped green onion to garnish it.

Precautions. Eggs steamed in lukewarm water are more tender than those steamed in cold water.

Steamed egg custard, why is it old and unformed? The chef teaches you 3 tricks, smooth and smooth without honeycomb.

Why is steamed egg soup old and unformed? The chef teaches you three skills, flat, tender, smooth, and honeycomb-free.

Why is steamed egg soup old and unformed? The chef teaches you three skills, flat, tender, smooth, and honeycomb-free.

As parents, they worry about their children's diet almost every day. I believe that all friends are the same. It's easy to cook a light meal, but kids don't necessarily like it. Careful preparation takes too long, and office workers don't have that much free time.

But breakfast is usually simple. Steam a bowl of egg soup, pour raw soy sauce and sesame oil, and the children will happily eat it. The main reason is that the egg soup tastes good, is tender, and looks like a yellow and tender pudding.

However, there are many people who can't do a good job of steamed egg soup. It is old and unformed.

So how do I make steamed egg soup? Isn't it steamed directly on the pan? In fact, many people do it wrong. Today I'm going to teach you the right way to master these three skills. Steamed egg soup is flat, tender, and has no honeycomb. The taste is tender and delicious.

Steamed egg broth] Preparation ingredients: eggs, sesame oil, soy sauce, shallots, water.

1.First, we prepare two eggs, stir them in a bowl and break them. Then we need to add water to them at this time. In general, the amount of water is twice as much as that of eggs. Add water and continue to stir well.

2. After stirring the egg juice, there will be a lot of bubbles. When you do this, you should see a lot of people ignore it and just steam it. But this will result in egg-shaped soup not being formed, and there will be many hives. The correct way should be to scoop with a spoon.

3.The next critical step is to spread a layer of plastic film over the bowl containing the egg wash. Because in the process of steaming eggs, water vapor can easily fall into the egg liquid, resulting in uneven egg soup. Spreading a piece of plastic wrap can solve this problem.

4.Next, pour the water into the pot, cover it, bring the water to a boil, then place the egg mixture on top, close the lid, and start steaming. Depending on the number of eggs and the characteristics of your own pot, steam on high heat for 10-12 minutes. Once steamed, remove it.

5.Taking out the egg broth, we draw a few knives on the surface with a knife, then pour in raw soy sauce, sesame oil, cut a little green onion, and sprinkle it. In this way, put it on the table and eat it.

This way, the egg soup will look no different from the pudding when it comes out of the pot. It smells and tastes delicious. Only in this way can children willingly eat smooth, tender, and refreshing egg soup.

Precautions: There are three main techniques for steaming egg soup. First, you need to remove the floating foam from the egg liquid, secondly, you need to lay a layer of plastic wrap, and thirdly, you need to steam it in a pot of boiling water.