Can you still eat steamed eggs after steaming for a long time, and how long do steamed eggs have to

If the steamed egg is steamed for too long, a small amount of iron sulfide will be produced, which is not conducive to human absorption. So, although you can eat it, eat less!

Steamed eggs can be eaten after steaming for too long, but the taste is not very good, and there is no nutritional value, if you are hungry, you can use it to satisfy hunger, the egg steaming time is too long, which will make the ferrous ions in the egg yolk and the sulfur ions in the protein melt into insoluble ferrous sulfide, which is difficult to be absorbed and utilized by the human body, which naturally reduces the nutritional value of eggs, and will cause indigestion when eaten.

1. Can you still eat eggs after steaming for too long?

Egg custard. It 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.

It has a repair effect on liver tissue damage; It has the ability to strengthen the brain, protect the liver, and prevent and treat arteriosclerosis.

Cancer prevention, anti-aging, beauty and skin care. Can you still eat eggs after steaming for too long?

Eggs can still be eaten after steaming for too long, but the taste is not very good, and there is no nutritional value, if you are hungry, you can use it to satisfy hunger.

If the egg is steamed and discolored, it cannot be eaten. The reason is that the eggs are steamed for too long, which will make the yolk Central Asia.

Iron ions are combined with sulfur ions in proteins to form insoluble ferrous sulfide.

Turn the custard gray-green. This ferrous sulfide is difficult to be absorbed and utilized by the human body, which naturally reduces the nutritional value of eggs. Eating it can also cause indigestion.

2. Do you use cold water to steam eggs?

I've heard that it's better to use hot water to steam eggs, so is it better to use hot or cold water to steam eggs? Is there any difference between hot and cold water?

Actually, it's okay, maybe more people prefer to use hot water to steam eggs, in fact, cold water is no problem. Steaming eggs in hot water may be a little smoother, but steaming eggs in cold water is not bad, so you can try it.

I think the steamed eggs can still be eaten after steaming for a long time, but the taste will be almost there.

It's edible, we often put eggs in rice and cook them for a long, long time, and it's still edible, but it's just that her nutritional value is not so high.

Steamed eggs have been steamed for a long time, and they can be eaten as long as they are not cakes.

Steam in a pot of boiling water for 10 minutes.

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".

Although "steaming eggs" seems simple, there are still many people who do not succeed in it, not because they put too much water, which leads to the separation of water from the eggs; It is that the water egg is too old and the egg body is honeycomb-shaped. In order to successfully steam delicious water eggs, you need to control the amount of water, water temperature, egg beating skills and heat. Wrapping it in plastic wrap prevents water from dripping off the surface during the cooking process.

Cooking skills. 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.

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.

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

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.

Hello Answer! It is best to steam the eggs for about 10-15 minutes, and it is best to steam the egg custard with warm water, which will prevent the loss of nutrients, and the egg custard has a smooth surface and delicious taste. Do not add raw water and hot boiled water when steaming egg custard, because there is air in the tap water, after the water is boiled, the air is discharged, and the egg custard will appear small honeycomb, which will affect the quality of the egg custard, lack of tenderness, and the nutrients will also be damaged.

It is also not advisable to use hot boiled water, otherwise the boiling water will first heat the egg liquid and then steam it, which will damage the nutrition.

Add warm water or cool boiled water, do not add cold water. The flow rate of adding water is about twice that of the egg mixture. The egg liquid must be considered, and the small foam on the surface of the egg liquid must be scooped clean, otherwise small bubbles will appear on the surface of the egg after steaming.

The surface of the bowl should be covered with a plastic bag or outer lid to prevent water vapor from dripping down during the whole cooking process and making the surface uneven. In the case of steaming, Chinese fire should be used, and the water eggs steamed out by the fire point are very easy to honeycomb.

There is no need to wait for the water to boil before steaming the eggs.

The correct way is to beat the eggs first, add an appropriate amount of water, salt, and monosodium glutamate and stir well, and then pour the mixture into the steaming bowl. Next, put the steaming bowl in a steamer with enough water and steam over medium heat for 8-10 minutes. During the steaming process, the water gradually warms up and turns into steam, and the temperature of the steam is enough to steam the eggs.

Therefore, there is no need to wait for the water to boil before steaming the eggs, just put them directly into the steamer with water already added.

Steamed eggs can be seasoned with an appropriate amount of salt, chicken essence, pepper and other seasonings according to personal taste, and an appropriate amount of shrimp, crab meat and other ingredients can be added to increase the taste. When stirring the egg mixture, be careful not to stir too much to prevent the egg mixture from producing too many bubbles, and the lack of lead will affect the taste of the steamed eggs.

Precautions for steaming eggs

1. Steaming utensils: When steaming eggs, choose appropriate steaming utensils, such as steamers, rice cookers, etc., to ensure that the steaming utensils are clean and hygienic.

2. Eggs: Choose fresh eggs, the eggshell should be intact, no damage and stains, the yolk and egg white should be clearly separated, and there should be no peculiar smell.

3. Stirring: The eggs need to be beaten before steaming, and they need to be stirred evenly after beating to prevent egg white coagulation and egg yolk coagulation.

4. Water volume: Steamed eggs need to be added with an appropriate amount of water, under normal circumstances, the amount of water in the steamer should reach the height of 2 3 at the bottom of the steaming drawer, too much or too little will affect the quality of steamed eggs.

1. The protein in the egg will be denatured by high temperature, and the nutritional value will also be reduced.

2. Warm water is the most suitable choice for making steamed eggs, put the beaten egg mixture into a pot of boiling water, change to medium-low heat and continue to steam for 10 to 15 minutes, and finally simmer for 2 to 3 minutes. Steamed eggs made with cold water are not tender enough, and too hot water is easy to scald the egg liquid into egg flowers, so it is best to use warm water to slow the residue when making steamed eggs.

3. When whipping the egg mixture, it should be beaten gently, and 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.

1. The protein in eggs will be denatured by high temperature, and the nutritional value will also be reduced.

2. Warm water is the most suitable choice for making steamed eggs, put the beaten egg liquid into a pot of boiling water, change 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 is easy to scald the egg mixture into egg drops, so it is best to use warm water when making steamed eggs.

3. When whipping the egg mixture, it should be beaten gently, and the salt can be put in warm water to dissolve 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.

1. Steamed eggs can be eaten without coagulation, and the residue does not affect our consumption, but there is still a difference in taste from steamed chicken and fierce ants grinding eggs. If the steamed egg does not solidify, it does not contain harmful ingredients, and the taste of the branch is not as delicious as the steamed egg, not so tender, and it has a sparse feeling, and it smells faintly fishy. If the friends can accept this taste to a certain extent, then the steamed eggs that do not solidify can still continue to be eaten.

2. But we have to consider a situation, that is, if the degree of non-solidification of steamed eggs is very large, do not eat it at this time. One is that the degree of non-coagulation is large, which means that the steamed eggs are still raw as a whole, and the raw eggs contain a series of bacteria such as Salmonella, which are easy for us to eat and cause gastrointestinal discomfort.

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 to be fully cooked, and when steaming, you can first steam them over medium heat for about 5 minutes, and then turn to low heat and steam them for about 5 minutes, so that the eggs are almost steamed.

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.

Steps to steam eggs: a few eggs, beat in a bowl. Add water, the water should be three times that of the egg liquid, and the water added must be lukewarm, which is a trick for the eggs to be steamed out 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 steam in a pot. Accusatory.

In addition, the technique of steaming eggs is tender: wait for the water to boil, add the egg mixture, and expose a little space in the lid, leaving a gap the size of an index finger. After 10 minutes, the eggs have set, and you can use chopsticks to try to see if they are steamed.

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 it will also lose some nutrients. You can't use hot boiled water, if you pour hot boiled water into the egg wash first, 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.