The problem of steamed eggs, the reason why steamed eggs do not solidify

First of all, please rest assured that your pots, bowls and eggs should have no quality problems and are safe, and the reason why the eggs will change color is because of the heat.

The length of steaming time is different, and the degree of coagulation will be different.

Steamed eggs in a rice cooker, generally steamed for 3 minutes, the egg whites will be coagulated to be relatively tender, the egg yolk is half-cooked, and the fragrance is relatively strong; At 6 minutes, the egg is still half-cooked, and after more than 10 minutes, the whole egg is fully cooked, and if you still don't take it out at this time, the egg will gradually turn black and then green.

If you are not using a regular rice cooker but an electric pressure cooker, then the time to steam the eggs in this high-pressure mode should be a little shorter, usually about 8 minutes.

However, it is still recommended to use an ordinary steamer when steaming eggs, as the eggs will taste better and more tender.

Comes with 9 tricks to help you make steamed eggs as delicate as clouds and smooth as jelly:

1. Water volume: When the egg is opened, the ratio of water to the egg liquid is 1:1.

2. Water temperature: The water mixed with the egg liquid should be lukewarm, not cold or hot water. The eggs steamed in cold water are not tender enough, and the hot water can easily wash the eggs into egg drops.

3. Water tool: There is no measuring cup at home, and the water volume is not accurate, so use egg shells to add water.

4. Additives: Add a teaspoon of starch to each egg. Vinegar and eggs will have a chemical effect, making it easier for eggs to combine with water, water eggs will not separate, eggs will be more slippery, one egg with about two drops of rice vinegar, too much steamed eggs have a peculiar smell.

5. Egg beating tools: It is best to have an electric egg beater, if there is no one, it is also possible to use a manual one, which is more laborious.

6. Sieving: The egg liquid that has foamed must be sifted, if not, use a drawer cloth.

7. Oil: Smear some oil in the steaming bowl, the egg is not easy to stick to the bowl after cooking, and it is easy to clean.

8. Covering: Cover the steaming bowl with egg liquid with plastic wrap to prevent steam water from dripping and smashing the egg noodles.

9. Heat: After the water is boiled, steam for about 12 minutes on low heat, and then steam for a few minutes after turning off the heat.

It should be steamed old, if it is egg custard, then it is best not to use a rice cooker, but to use an ordinary pot to steam on the fire. The ratio of water to eggs is also important. Water could be a little more.

Start over high heat, open the lid after boiling, change to low heat if the surface is no longer liquid, and steam until all the eggs are solid, but not too hard. You can touch the eggs with chopsticks. You can also add salt to the eggs before they solidify, and stir them at this time.

Finally, when turning off the heat, put some chopped green onions, sesame oil, shrimp skin, and soy sauce to make it more delicious.

Steam for too long. It is best to use a metal dish three fingers deep in the container for steaming eggs, so that the egg liquid can be heated almost evenly up and down, so that it can be cooked quickly. When steaming, it is easy to control time with hot water.

You can add a small amount of water to the egg mixture so that it will not be too hard when steamed. The steaming time is also about five minutes after the water boils.

If there is a microwave oven at home, the taste of the steamed egg is better, but it is not good to eat too much in the microwave, and it is necessary to master the heat when steaming in a pot.

You can use soup to steam eggs, try not to use plain water, chicken broth is the best ingredient for steamed eggs.

Do you add the top into it, you should only need to add a little salt, usually add a little green onion will be a little fragrant! Never add chicken bouillon or anything like that.

I told

If you steam for a long time, it won't taste good

Steam eggs with warm or boiled water

Just steam over low heat

Don't set it on fire

It is best to do it on the gas, and the heat is easy to control!!

The rice cooker destroys the ingredients of the eggs.

Wash your container thoroughly.

You cover the container with eggs with a saucer and don't use it for too long.

1. Add too much water, the ratio of eggs to water is generally 1:2 or 1:3.

Avoid adding tap water and boiling water, there is air in tap water, after the water is boiled, the air is discharged, and the egg custard will appear small honeycombs, which will affect the quality of the egg custard, lack of tenderness, and the value of the camp will also be high and hail. Boiling water will blanch the egg mixture, and then steam, the nutrition will be damaged, and even the egg custard will not be steamed.

2. If the heat is not enough, it should generally be steamed for 10 minutes, otherwise the egg liquid is not ripe and is still in a liquid state.

<>1. When steaming eggs, due to the increase in temperature, the air pressure in the air chamber also increases, and when the boiled eggs are boiled over high heat, the eggs heat up rapidly, causing the air in the eggshell to expand sharply and cause the eggshell to burst.

2. There are air chambers with a diameter of 4 11 mm in the eggs, and the longer the eggs are stored, the larger the air chambers will be. It is best to steam and boil eggs over medium heat, so that the eggs are slowly warmed up, so that the boiling can be reduced.

Steamed eggs. I think there should be two reasons for not steaming, the first is that your steaming time is too short, so it is not cooked, and the other reason is that you put too little water in it, so there will be a taste of no cooking. In fact, these two problems are very easy to solve, we can try them one by one, and then eliminate them, then you can know where your problem is.

In fact, the easiest way is to search for some tutorials on the Internet, and then follow the process of others step by step, which is very simple and can be learned. I didn't know how to cook or steam eggs at first, but then when I lived alone, I always ate takeout and it was unhealthy, so I started to try to cook, but I didn't know anything from being pampered since I was a child, and I was learning all kinds of tutorials on the Internet at that time, which was actually really convenient. What's more, steaming eggs is the easiest thing to do, and it is also very easy to learn, so you can take a look.

Now I can share with you a method of steaming eggs, which is very convenient and simple. Usually I steam 2 or 3 eggs, we first open the eggs and put them in a bowl, then use chopsticks to stir them well, and in the process you can add a little salt and cooking wine.

Wait until they are thoroughly stirred and add the right amount of water. Then use plastic wrap.

Cover the bowl, seal it, and poke a toothpick into the plastic wrap with a lot of small holes, as this will help him vent the air.

After making all the preparations, it is to put it on the fire to steam, about this time, everyone must have a lot of questions, how long is the best time to steam? The time is too long, and I am afraid that it is too old, and the time is too short, and I am afraid that it will not be familiar. In fact, according to my experience for so long, I think about 12 minutes is the best, my mother-in-law used to tell me that steaming for eight minutes is fine, but I think eight minutes can not be cooked at all, 12 minutes is the most perfect.

Steamed eggs are always not cooked, it may be that there are too many eggs and the heat is not enough, or the steaming time is too little, and the cooking time can be extended appropriately.

Steamed eggs are always undercooked. It may be that there are too many eggs but not enough calories, or the steaming time is too short, and the cooking time can be extended appropriately.

This situation is generally caused by insufficient firepower, and you only need to choose high heat to steam for 5 minutes to steam.

This is due to the fact that the steaming time is too short, and it usually takes about 15 minutes to steam the eggs.

What is it about eggs that are not cooked Why are eggs steamed.

Hello dear! What's going on with eggs not steaming Why are eggs steamed The reasons are as follows; 1.The egg custard is not cooked thoroughly, which may be caused by uneven heat during the steaming process, or because you have not cooked for enough time.

2.Generally, if you use medium heat, you need to lose only 10 to 15 minutes, and you must steam the egg custard and steam it thoroughly before you can take it out and eat. 3.

The protein in the egg will solidify at 60 to 70 degrees Celsius, and if the fire is strong when steaming, the temperature of the outer layer of the egg liquid will rise rapidly, resulting in a large temperature difference between the inside and outside, and when the egg liquid inside is solidified, the outer layer is dehydrated into a honeycomb.

Steamed egg custard is a particularly common delicacy, since I can remember, there is this dish, when I was a child, my mother made it for me to eat, and now it is often made for my children to eat, mainly because of the high nutritional value, and there are no ingredients and residues in it, relatively speaking, the taste is very smooth, I remember when I was a child because there were few eggs at home, basically I can eat it once a week, it is really happy to recall the taste of my son, at that time are authentic eggs, the taste is really fragrant, Add our local small grinding sesame oil, that taste is not to mention! When steaming egg custard, it may be old, porous or undercooked, in fact, the reason for this is because you have not mastered the small skills, so I will share some of my experience and skills with you.

Ratio of steamed egg custard: 1:2 if in a restaurant, if at home

Should you use hot or cold water to steam eggs: the answer is (lukewarm water) about 45 degrees Celsius

When is the most appropriate time to put salt in steamed egg custard: the best time is to wait for the eggs to be stirred and then put water, it is most appropriate to add salt, if the salt is only put in the egg liquid, the egg liquid will quickly thin, the color will become darker, and then add salt after putting the water, the color is more beautiful

Steamed egg custard technique 1: You need to use a colander or other tools to force out the foam in the egg liquid, if the foam is not removed, there will be bubbles in the steamed egg custard.

Tips: When steaming eggs, you must not put the stirred egg liquid, put it for too long, it is best to stir it directly on the steamer to steam, if it is parked for too long, there will be a phenomenon of egg liquid sinking, so that even if you can't steam it, because the egg liquid has precipitated.

Why is steamed egg custard covered with plastic wrap? Mainly because when the egg liquid is steamed in the pot, there will be a lot of water vapor and water droplets, if there are water droplets falling into the egg liquid when steaming, there will be a change in the ratio of egg liquid and water, and there will be uneven phenomena first, sealing plastic wrap can play the effect of air steaming, just like some people say that steaming egg custard in the microwave oven is very good, this is the reason, because the microwave oven is heated from the middle and there is no steaming water, but the steamer is different, If you don't add a layer of plastic wrap, the surface will be steamed and the bottom will not be cooked.

When I was a child, there was no seasoning to eat egg custard, that is, only salt, now it is basically steamed fish soy sauce, or light soy sauce and Maggi fresh, this is mainly to make the egg custard more delicious, mainly depends on the personal taste to decide, generally steamed egg custard only takes 6 minutes, of course, this is not absolute, if the steamer at home is well sealed, maybe the time is shorter, and the amount of steaming also has a relationship, but you must remember that steamed egg custard does not need to use a particularly large fire, can not let the steam too much, It's like boiling eggs over low heat and the truth is the same!

Steamed eggs are always not steamed well, and it turns out that an important step is missing.

Steamed eggs are not steamed, but they do not solidify and look like they are undercooked. There are three reasons for this, the first is because the egg liquid cannot coagulate due to too much water; The second is that the egg mixture is not stirred sufficiently, resulting in the water and egg mixture not completely fused together; The third is that the temperature of the warm water is too high, and the egg liquid solidifies into egg flowers.

If the steamed eggs are not steamed, first, the steaming time is less, and the heat is not well controlled, the steamed eggs can be steamed over high heat, and the steaming for 15-20 minutes can generally be cooked thoroughly.

There are only two reasons, one is that the heat and temperature are not enough, and the other is that the steaming time is not long enough, as long as the temperature is high enough and the time is long enough, the steamed eggs will definitely be cooked.

It's a matter of time.

Ingredients: 2 eggs, 1 green onion.

Seasoning: Salt (1 5 tablespoons), oil (1 3 tablespoons), chicken essence (1 3 tablespoons).

Method 1: Crack 1 egg into a bowl first, pick up the 2nd egg and knock a small hole on the top, pour out the egg white and yolk, and keep the egg shell for later use.

2. Fill the eggshell with warm water, pour it into the egg mixture, 2 eggs need to be mixed with 2 eggshells of warm water.

3. Add 1 5 tablespoons of salt, 1 3 tablespoons of oil, and 1 3 tablespoons of chicken essence to the egg mixture, stir well to taste, and beat the egg mixture in one direction with chopsticks for 15 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 and sprinkle them with chopped green onions.

Tip 1: Water volume and water temperature. The water mixed with the egg liquid should be lukewarm, not cold water or hot water, the eggs steamed in cold water are not tender enough, and the hot water is easy to wash the egg liquid into egg drops. The ratio of egg wash to warm water is 1:

1. You can't handle how much water you can put in it, you can directly use eggshells to redeem, which has a high accuracy.

2. Egg beating skills. Usually there are honeycomb holes in the eggs, partly because of the poor beating technique, which causes bubbles to form in the egg mixture. Therefore, when beating the eggs, you should keep beating them in one direction until the egg becomes smooth, and then steam them in the pan.

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 liquid, 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.