How many minutes does it take to steam an egg? It usually takes a few minutes to steam eggs

10 minutes

Eggs are rich in protein, fat, amino acids and cholesterol and other nutrients, eating eggs often has many benefits for health, the practice of eggs is more, among which boiled eggs and steamed eggs are popular ways to eat, shell eggs can also be steamed through water, it generally takes about 8-10 minutes to steam.

01 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.

Steaming eggs generally takes 7-8 minutesIf you steam it on top of an ordinary steamer, the eggs will be cooked in about 7-8 minutes, and the eggs will be smoother and tenderer. If you steam it in the microwave, it may take about 6 minutes, otherwise it will tend to get old. In the steamer, the time is even shorter, about five minutes.

You can use chopsticks to insert the water egg to see if the bottom of the water egg has condensed, if it is coagulated, it is cooked.

Tips for steaming eggs. 1. Mix the egg liquid with warm water.

When steaming eggs, you need to beat the eggs into an egg liquid and add some water to them. Generally, friends are accustomed to steaming in cold water, in fact, you should choose to use warm water at this time, so that the egg liquid and water can be fused together, and the steamed eggs are beautiful in color, and they are particularly smooth and tender, and the taste will be better.

2. Skim off the foam.

If you want to make the steamed eggs look better, you should skim off the foam so that the surface of the steamed eggs is particularly smooth.

Steamed eggs are generally steamed for about 15 minutes to be good, pay attention to the eggs must be completely scattered, absolutely can not appear egg white sinking or floating, do not add raw water and hot boiled water when steaming egg custard, add raw water because there is air in the tap water, after the water is boiled, the air is discharged, and there will be small honeycombs in the steamed eggs, which affects the quality of the egg custard and lacks tenderness. Steamed egg custard in warm water prevents loss of nutrients, and the egg custard has a smooth surface and delicious taste.

Steamed eggs are one of the traditional delicacies, a home-cooked recipe for all ages, known as steamed eggs in the south and egg custard in the north. Shandong people and Northeast people mostly call it steamed cake. In order to successfully steam delicious water eggs, you need to control the amount of water, water temperature, egg beating skills and heat.

If you want to eat older steamed eggs, you can extend the steaming time a little. It is not suitable to steam for too long, which will affect the taste, and it is easy to dry the moisture in it, and the egg is not easy to form, so it is necessary to control the time.

It usually takes about 10 minutes to steam the eggs.

Method 1: Materials.

75 grams of chicken, 1 crab fillet, 2 shiitake mushrooms, 2 eggs, 1 cup of fresh milk (or chicken broth).

1 3 tsp salt, 1/2 tablespoon oil, 1 tsp light soy sauce, 1/2 tsp cornstarch, 1/2 tablespoon oil.

Method 1Soak the mushrooms in water until soft, dry them and cut off the mushroom stalks, either raw or sliced.

2.Peel off the chicken, wash it and drip dry water, cut it into small pieces, add marinade and mix well.

3.Beat the eggs with seasoning and fresh milk, and remove the soaking.

4.Put the chicken, crab fillet and shiitake mushrooms in the pocket, pour in the egg juice, steam over low heat for 4 minutes, open the lid to let the steam dissipate, then cover the lid and steam, open the lid once every 3 minutes until steamed, about 9 minutes. The steamed egg in this way has a smooth and tender surface.

Note: If you want to steam the eggs smoothly and flatly, use a bowl with a lid or wrap the bowl in plastic wrap. )

Method 2 Materials.

2 eggs, 1 green onion.

1 5 tablespoons of seasoning salt, 1 3 tablespoons of oil, 1 3 tablespoons of chicken bouillon.

Method 1Crack one egg into a bowl first, then pick up the second egg and knock a small hole on top of it, pour out the egg whites and yolks, and keep the shells for later use.

2.Fill the eggshells with warm water and pour them into the egg mixture, mixing the two eggs with warm water for the two eggshells.

3.Add 1 5 tablespoons of salt, 1 3 tablespoons of oil, 1 3 tablespoons of chicken essence to the egg mixture, stir well to taste, and beat the egg mixture with chopsticks in one direction for 5 minutes.

4.Cover the bowl with a layer of plastic wrap, boil the water in the pot over high heat, add the egg mixture, cover the pot, and steam for 15 minutes.

5.Take out the steamed eggs, sprinkle with chopped green onions, and the steamed eggs are ready.

Cooking skills. 1.The ratio of egg liquid and warm water is 1:1, and you can't control how much water you can put in it, so you can directly use eggshells to mix, which has a high accuracy.

2.Egg beating skills. Usually there will be honeycomb holes in the eggs, partly because of the poor egg beating skills, which causes bubbles to form in the egg mixture, so the eggs should be beaten in one direction until the egg becomes smooth, and then steamed.

3.Heat. Steamed eggs must be simmered slowly over low heat, the fire is too big, and the eggs are easy to get old.

4.You can add some water starch to the egg mixture, which will make the steamed egg more tender; You can also use warm milk instead of warm water to make the eggs taste more delicious.

Method 3: Colorful steamed eggs.

Ingredients: eggs, preserved eggs, gray-wrapped eggs, salted egg yolks.

Ingredients: chives, ginger, salt.

1. All materials are ready;

2. Cut all the eggs into small pieces, separate the egg whites and yolks of the eggs, and filter the juice with ginger puree. Prepare a non-stick container and brush it with oil. Salt and ginger juice are divided into two parts, add them to the egg yolk and egg white, and stir well;

3. Spread three kinds of egg kernels under the container, pour the egg whites into it, cover with plastic wrap and poke a small hole evenly;

4. Put it in a steamer and steam it for 10 minutes. Take it out;

5. Pour the egg yolk on top. Wrap in plastic wrap and steam for 15 minutes;

6. Take it out and cut it into pieces and put it on a plate, and garnish with chives.

Steamed eggs are usually steamed for 7-8 minutes. If you steam it on top of an ordinary steamer, the eggs will be cooked in about 7-8 minutes, and the eggs will be smoother and tenderer. If you steam it in the microwave, the time is controlled to about six minutes, otherwise it will be easy to get old.

In the steamer, the time is even shorter, about five minutes.

Tips for steaming eggs. 1. Use cool boiled water. Because there is air in the cold water that has not been boiled, after the water is boiled during the steaming process, the air is discharged, and the custard will appear honeycomb. There is no air in the cold boiled water, so use it to stir the egg mixture, and the surface of the steamed egg custard will be smooth.

2. The ratio of egg wash to water is between 1:1-1:.

3. The steaming bowl must be covered with a lid or plastic wrap separately, otherwise the water vapor generated during the steaming process will drip onto the egg custard, affecting the tenderness and smoothness.

Steam the egg custard for 15 minutes.

The ingredients that need to be prepared in advance are: 2 eggs, an appropriate amount of salt, and 140 ml of water.

Ingredients: 2 eggs, 140 degrees of water, appropriate amount of salt (almost more than 1 gram).

Put an appropriate amount of salt and crush.

Wrap it in plastic wrap and make some holes in it with a fork to prevent water droplets from falling in. These holes are used for ventilation.

Wrap it in plastic wrap and make some holes in it with a fork to prevent water droplets from falling in. These holes are used for ventilation.

Bring the water in the pot to a boil, then add the finished egg custard and steam for 15 minutes.

Finished product.

Little master, here is the following information for you.

It takes about 15 minutes to steam the eggs.

How many minutes does it take to steam egg custard? The first, and most common, is steamed in a steamer, which is easy to learn and generally takes about ten minutes; The second, which is slightly more difficult, is to steam in the microwave, but it can generally be cooked in about five minutes; The third type, which takes a long time, is to use a rice cooker to steam, but at the same time you can steam rice, usually about half an hour.

The nutritional value of egg custard.

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; Egg whites are rich in protein, 8 essential amino acids and a small amount of acetic acid.

It can enhance the lubrication effect and protect the slightly acidic nature of the company to prevent bacterial infection; In addition, egg white also has the effect of clearing heat and detoxifying; Chinese medicine also believes that egg white is slightly cold and clear, which can replenish qi through the easy meridian, moisten the lungs and throat, clear heat and detoxify, and help delay aging.

Eggs are delicious, cheap and nutritious, which doesn't mean you can eat them willfully. The 2016 Dietary Guidelines for Chinese Residents recommends no more than 7 eggs per week, and it depends on how many you should eat.

For example, normal adults and the elderly are recommended to eat 1 egg a day; Children, pregnant women, nursing mothers, and people who exercise a lot, due to their relatively high protein requirements, can eat 1-2 eggs a day; Patients with cholecystitis can eat egg whites, and egg yolks should be cautious; People with liver and kidney dysfunction should ask the doctor's advice before binge eating, after all, too much protein will increase the burden on the kidneys.

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.

Now add water. Preferably lukewarm water. Cold water is not very good, and hot water is even worse, so it will become an egg flower if you rush into it.

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, even is generally an egg, measure the eggshell 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 two cups of egg liquid.

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

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.

About 10 to 15 minutes, the custard should be about the same. Sprinkle with chopped green onions (or pork or something like according to your preference), drizzle a few drops of steamed fish soy sauce and enjoy.

Warm water is the most suitable choice for steamed eggs, put the beaten egg mixture into the pot, switch to medium-low heat and continue to steam for 10 to 15 minutes, and finally simmer for 2 to 3 minutes.

Steamed eggs made in cold water are not tender enough, and too hot water can easily scald the egg mixture. Therefore, it is best to use warm water of about 45 degrees Celsius when making steamed eggs, that is, when your hands feel hot but not very hot, this temperature is just about 45 degrees.

When the amount of warm water is about 1 times that of the egg mixture, the steamed egg tastes the best. In addition, don't beat the egg mixture desperately, the salt can be put in warm water to melt first, so that you only need to mix the warm water and the egg mixture evenly, and then let the mixed egg liquid stand for more than 15 minutes to let all the bubbles in the egg liquid run away.

Wait until all the bubbles have run out before putting the egg mixture into a boiling steamer, turn to medium-low heat and keep the pot boiling, because the high heat will steam the eggs into many cavities. Steam over medium-low heat for 10 to 15 minutes, and finally turn off the heat and simmer for about 2 or 3 minutes.

Egg custard is a home-cooked dish made with eggs, but if you don't have experience, the taste will be different, do you know how long it takes to steam egg custard?