Steamed egg custard in a pot under cold water or hot water?

Hot water.

Hot water in the pot. Because eggs are easier to cook, they generally taste better when steamed for about 5 minutes, and they will not destroy the nutrients. Boil a pot of water and put it on the steaming partition, the water must be boiled and then put the egg liquid on the steaming partition and then turn on the low heat, the lid must leave a gap, do not cover it tightly, and it is best to add a lid to the bowl when steaming the egg custard.

Steamed egg custardPot under cold water. In fact, when steaming egg custard, cold water is generally used, because when heated with cold water, the egg custard can be fully heated, and when the egg custard is steamed with hot water, sometimes the middle of the egg custard will not be completely cooked. Therefore, when steaming egg custard in a steamer, cold water is generally added, and many people will use hot water to save time, and it is okay to steam with hot water.

1. Some people don't know whether it is a cold water pot or a hot water pot when steaming egg custard, and after putting in cold water, they will directly put in the egg custard and start steaming, in fact, it is wrong to do so, the correct way should be to put it into the steamer after the water is boiled, and steam it through the water, so that the egg custard will not form a hard lump and taste very tender.

2. The ratio of egg liquid to water is 1:2, and the egg custard and tofu brain that come out of this way are 1:2.

It's the same, it's very smooth, and you must use cold boiled water when you put it in water, because hot water will blanch the eggs and steam the egg custard with raw water.

Nutritional value and efficacy of egg custard:

Egg custard is mainly made from eggs and is also called chicken cake.

It is very nutritious. Eggs themselves are a high-protein food.

In addition to protein, it also contains eight amino acids that are essential for the human body.

Boiling eggs into egg custard can effectively ensure that the nutrients in the eggs are not destroyed. Moreover, in addition to egg custard, it can be more conducive to absorbing the nutrients in eggs and ensuring the trace elements needed by the body.

Promote metabolism and enhance the body's immunity.

Steamed egg custard can be explained in two ways:

1.Ingredient list:

5 eggs, about 230 grams.

230 ml of cold water.

1 tablespoon of salt. 2.Steps:

Beat the eggs: Crack 5 eggs into a large bowl, add a spoonful of salt and stir well with chopsticks.

Add water: Add 230ml of cold water and continue to stir well. Personally, I feel that warm water and cold water are actually okay, and the difference between them is not particularly big.

Sift: Sift the whipped egg mixture into the prepared steaming bowl and spoon off the foam. This step can make the eggs steam out more complete and beautiful.

Steaming: Put enough water in the steamer, put the steaming bowl into the steamer after boiling, cover the pot, and steam on high heat for 8-10 minutes. The specific time should be determined according to the size of the fire, I used an induction cooker, and it was steamed for a total of 10 minutes.

That's the full step of steamed egg custard, it's simple and easy, and it's very tender, making it perfect for making at home.

Hot water, but preferably lukewarm or cool. When steaming egg custard, if you use cold water, the taste of the egg custard is not tender enough. If you use boiling water, it will become 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.

When steaming egg custard, use 5 8 times of warm water, stir well, put water in the pot, put it in after gasping, and steam it for 10 15 minutes.

Egg custard: Egg custard is a home-cooked dish made with 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.

Steamed egg custardIf you want to eat something tender, then boil the water and let it go, and if you want to eat it with a more solid texture, then put it in the pot under cold water for a longer time.

You can pour 2 to 3 drops of sesame oil into the container, so that the steamed egg custard tastes more fragrant, and don't put too much salt! Generally, it takes six or seven minutes to steam!

Of course, steamed egg custard should be pot under cold water, and then put the eggs on the drawer, so that the temperature of the steamed egg custard is gradually rising, and the egg custard made is rich and tender.

When steaming egg custard, the eggs steamed in a cold water pot taste better and more tender, and if the water is boiled and then put in, it may bubble up.

The steamed egg custard should be boiled in water, and then put the beaten egg liquid into the pot, so that the steamed egg custard is tender and smooth.

Generally speaking, you can put cold water in it, then control the time, and finally add vinegar and sesame oil.

Bring the water to a boil and put it in the pot. Put the water when it is boiling, so that you can accurately set the steaming time.

Steamed egg custard is best steamed in a cold water pot, and the taste is better.

There are all kinds of theories, so I simply put warm water later, which is less tangled, and the taste is good when cooked.

When mixing the egg mixture, warm boiled water is added, the ratio of eggs and water is controlled, and the egg liquid can be filtered if possible, and the taste is smoother; The mouth of the bowl filled with egg wash can be covered with a lid or covered with plastic wrap to poke a few small holes; Put warm water under the steamer as well; Put the steamer in the steamer, cover and steam for about 10 minutes.

Steamed egg custard should be served with cold water and then put eggs, so that the steamed eggs are very good.

Of course this is not, if you are cold and rest assured that the egg, he will not be able to cook it at all, because in this way, you put it in like this, I think it is too bad, you also have to boil the water, you put it in again, he has to be a little more delicious in this way, hey, the boiled egg soup is different, not to give the other same, for example, if you cook noodles, you have to open it, but if it is an egg, he depends on what you want to do? How can you just throw eggs in and boil them? If you're the kind of guy who broke the shell for him, it's okay to apologize.

When making swallow egg custard, hot or cold water? Hot water is recommended. Here's how:

1.First of all, prepare 3 eggs and add a little saltThe first point must be remembered, use chopsticks to stir the egg yolk and egg white evenly, only the more evenly stirred, the steamed egg liquid will be more delicate.

2.The second point is to prepare warm boiled water at about 33 degrees, and the ratio of eggs to water is,Remember to always use lukewarm water, the egg custard steamed in warm water is smooth and free of bubbles. The proportion of water is also very important, if there is more water, the eggs will not form when steamed, and if there is less water, they will be old when steamed, and the taste is very bad.

After stirring well again, use a strainer to filter the egg mixture, and the steamed egg custard will be more tender and free of small holes.

3.We first boil the water in the steamer in advanceThe third point is that steamed egg custard must be steamed in a pot of boiling water. If the pot is steamed on cold water, the taste will become old if the temperature is not reached, and the heating in the pot will be uneven, and the steamed egg custard will affect the appearance.

4.The fourth and most important step is to buckle a plate on top of the steaming processPrevent water vapor from dripping into the bowl, then cover and steam over medium heat for about 10 minutes. At this time, it is not advisable to turn on a large fire, which will make the egg custard hard in taste and produce a honeycomb shape.

5.After steaming, don't rush to take it out, turn off the heat and simmer for 3 minutes, and then take it out after 3 minutes. Use a knife to make a few cuts horizontally and vertically so that the egg custard is easier to absorb the flavor, add sesame oil, steamed fish soy sauce, and finally sprinkle with chopped green onions to garnish.

2 eggs, appropriate amount of boiling water, 1 tablespoon of refined salt, 1 tablespoon of light soy sauce, 1 tablespoon of sesame oil, appropriate amount of shrimp.

Cooking steps: First of all, prepare the required ingredients, prepare them all at once, save the time when you need to be in a hurry, I boiled the boiling water in advance, and made sure that it was just boiling boiling water.

Knock the eggs into a container, add an appropriate amount of salt, and beat evenly with chopsticks, preferably with a small manual whisk.

Then prepare an appropriate amount of boiling water, the ratio of boiling water to eggs is 1, the maximum should not exceed 2 to 1, the greater the amount of water, the more tender the steamed eggs, slowly pour the boiling water into the egg liquid, pay attention to the technique, do not pour the boiling water into it, but slowly pour it into the egg liquid, stir quickly while pouring, until the boiling water is poured and then stop the chopsticks.

Then use a strainer to filter the egg mixture into a small bowl to filter out the air bubbles caused by whipping, so that the steamed eggs do not have pores. The next thing is to steam in the pot, remember to steam over low heat when steaming, too much fire will also make the eggs bubble, and when steaming, you have to cover a lid on the bowl, and you can use a plate without a special lid, or you can use plastic wrap.

When Zhang Ji is a big worker, hot water and cold water are okay, but if you want a shorter time, this water heater hook is better. Because the big brother of the water heater is really short, saving time and trouble. But he has the same effect as a cold-water egg custard.

When steaming egg custard, of course, you should use cold water to steam the egg custard, because the temperature of the cold water is slowly rising, which will make the egg custard steamed out more tender, refreshing and smooth, if you steam the egg custard with hot water, it will make the egg custard steamed very old and not delicious.

Steaming chicken cakes is not hot or cold, the best way is to use lukewarm water. When steaming egg custard, if you use cold water, the texture of the chicken cake will not be tender enough and it will be too hard. However, if you use boiling water, it is best to use lukewarm water because the water temperature is too high and it will turn into egg splashes as soon as you put in the egg mixture.

It is to use warm water, so that the effect is better, and it is soft, glutinous, sweet and smooth, and has a good taste! Give it a try!

When steaming egg custard, the correct way should be to put warm water 1:1 to reconcile, because the water molecules of cold water are large, which will cause the eggs to become old, so it is not suitable to put cold water; Hot water will turn eggs into egg drops, so it is not suitable to put them, and warm water is the most suitable.

Use hot or cold water when steaming chicken cakes. Steamed chicken cake is made with hot water. Steamed egg custard is smoother and more tender. The taste is very good.

When steaming the egg custard, put hot water to mix the eggs a little thinner, so that the egg custard is more tender. And steaming egg custard in hot water is faster.

Use boiled water, whether hot or cold, preferably at 50 degrees Celsius. Raw water contains a large amount of gas, which will "escape" from the water when heated, which will naturally cause a large amount of "honeycomb". This egg custard is delicious and beautiful.

Hello! It is better to use warm water when steaming egg custard, so that the steamed egg custard is more tender and delicious.

When steaming eggs, be sure to use hot water, the eggs steamed with hot water taste particularly good, the eggs are particularly delicate, and very delicious. If it is steamed in cold water, it will affect his taste, and the steamed eggs are hard and hard, and they are not delicious at all.

Is steamed egg custard cold or hot water? Actually, no, you should use cold boiled water. If the cold water is not boiled, the minerals in the water will precipitate during the steaming process of the egg custard, which will affect the delicate feeling of the egg custard; Hot water is even worse, it is easy to directly wash the egg liquid into egg flowers, and the steamed egg custard will appear in the imagination of egg water separation, the nutrition is damaged, and even the egg custard cannot be steamed.

Therefore, it is best to use cold boiled water or warm water about 40 degrees Celsius for steamed egg custard, which can not only ensure that the nutrients are not lost, but also the steamed egg custard is delicate and smooth, and the taste is particularly good.

When steaming egg custard, it is best to steam it with warm water, so that the steamed egg custard is very tender, very smooth, and the taste is very good.

It is good to use cold water when steaming egg custard, because if you use cold water to cook the egg, the eggs will not be burned, but will be cooked slowly.

When steaming the egg custard, use cold water, and if there is hot water, it will destroy the protein of the eggs, and it will be difficult to cook.

When steaming egg custard, use warm boiling water at about 35 degrees, stir evenly according to the ratio of water and eggs, heat the water in the steamer in advance, put in the eggs and steam for about 10 minutes, the steamed egg custard is smooth and tender, adults and children like to eat.

It is better to steam egg custard in hot water.

There is a process of cold water heating, this process will make the egg custard steamed for a long time, and the eggs can not be quickly set, so the steamed egg custard will be old, and the hot water will not have this problem, generally speaking, steam with high heat, the egg custard will be steamed for about 8 minutes, if you steam for too long, the eggs will be old.

In addition, the hot water can cook the egg liquid more quickly, ensuring that the steamed egg custard has a more delicate taste. At the same time, using hot water in the pot can also reduce the air bubbles on the surface of the egg mixture, and the steamed egg custard will be smoother and smoother. If you use a pot under cold water, you need to extend the steaming time, and it is easy to scatter or undercook the egg liquid.

Therefore, it is recommended to use hot water to steam the egg custard.

The number of steamed egg custard should not be too much, preferably no more than 4 at a time, otherwise it may affect the steaming time and taste. Choose fresh eggs, not expired or poor quality eggs, to ensure taste and health. When beating eggs, you should use chopsticks to stir gently, not over-stirring, so as not to affect the taste.

Precautions for steamed egg custard

1. Steaming of eggs: When steaming egg custard, the egg liquid should be evenly poured into the container, then covered with plastic wrap, and put into the steamer for steaming, it should be noted that the time is not too long, generally 8-10 minutes.

2. Degassing of egg custard: When steaming and boiling egg custard, you should avoid over-steaming to avoid burnt or too dry conditions. At the same time, after the steaming is completed, the egg custard should be taken out and gently shaken to close the air bubbles on the surface to ensure the taste.

3. Seasoning of egg custard: When steaming and boiling egg custard, you can add an appropriate amount of salt, soy sauce, sesame oil, etc. according to your own taste to increase the taste and flavor.