How to make steamed eggs Steam for a few minutes, it takes a few minutes to steam eggs

Steamed eggs need to be steamed for 10 to 15 minutes. If you want to eat older steamed eggs, you can slightly extend the steaming time, about 12-15 minutes, it is not suitable to be steamed for too long, it will affect the taste, and it is easy to boil the water in it, and the eggs are not easy to form, so you must control the time.

Precautions: 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 and 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.

If you want to eat older steamed eggs, you can slightly extend the steaming time, about 12-15 minutes, it is not suitable to be steamed for too long, it will affect the taste, and it is easy to boil the water dry, and the eggs are not easy to form, so you must control the time.

Method:1Beat two eggs, pour in warm boiled water and continue to stir clockwise, the ratio of eggs to water is 1:3, stir well and use a spoon to skim off the foam.

2.Pour the egg mixture into the plate, seal the plastic wrap, so that the steamed egg custard has no air eyes, smooth and beautiful, boil water in the steamer, and steam it in the pot for about 10-15 minutes.

3.Remove from the pan and remove the plastic wrap, scratch the flower knife, scatter the chives, and pour some soy sauce.

Tips:1Friends who like to eat meat can make egg custard with sauce, prepare 50 grams of meat foam, put a little oil in the pot, stir-fry the meat to change color, pour a little soy sauce, add an appropriate amount of water to boil, hook a thin thickener and sprinkle coriander and green onions, and pour it on the steamed egg custard.

2.When steaming eggs, you must cover with plastic wrap, the air will not look good, the ratio of water and eggs should be controlled at about 3:1, too much water steamed eggs are too watery, too many eggs steamed eggs are not tender.

10 minutes after the water boils.

If you want to eat older steamed eggs, you can slightly extend the steaming time, about 12-15 minutes, it is not suitable to steam for too long, it will affect the taste, and it is easy to boil the water dry, and the eggs are not easy to form, so you must control the time.

To successfully steam delicious steamed eggs, you need to control the amount of water, water temperature, egg beating skills and heat. The ratio of eggs to water is 1 to 2, that is, put 1 egg, add the water of 2 eggs and steam it together, so that it is okay.

Notes:1. The ratio of eggs to water is 1:1, if you want to be tender;

2. Sieve at least twice to ensure uniform mixing;

3. Cover with plastic wrap before steaming, covering with plastic wrap is more conducive to freshness and tenderness, and moisture is not lost and evaporated;

4. After heating and boiling over high heat, turn to low heat, and use the low fire for a few minutes to make the taste more delicious;

5. Necessary chopped green onions to increase the freshness of eggs;

Hello, generally steamed eggs for about ten minutes is the best. According to experience, steaming eggs for about 10 minutes is the most appropriate, because the steamed eggs are tender and smooth, and can also kill most of the bacteria in the eggs, ensuring the taste of the eggs while being safe to eat.

Steamed eggs are a home-cooked dish in China. Scientific studies have shown that in terms of the absorption and digestibility of egg nutrition, boiled and steamed eggs are 100%, tender and fried eggs are 98%, scrambled eggs are 97%, and poached eggs are 92%.5%, 81

1%, 30 to 50% for raw food. The protein of eggs is rich in essential amino acids, and its composition ratio is suitable for the needs of the human body. It should be noted that eggs themselves contain the same ingredient as MSG - glutamic acid, so there is no need to put MSG when making eggs.

Summary. Hello, the ingredients are eggs, warm water, oil, salt, light soy sauce, sesame oil.

Hello, the ingredients are eggs, warm water, oil, salt, light soy sauce, sesame oil.

1. Beat the eggs, add a little salt, light soy sauce and oil and stir well.

2. Add about 280ml of warm water and stir well.

3. Sift the egg mixture, or use a spoon to scoop away the bubbles floating on the surface.

4. Cover with plastic wrap, boil the water in the steamer, put in the eggs, and steam for 12 minutes on high heat.

5. After steaming, take out and pour a little light soy sauce and sesame oil on the surface with a spoon.

Generally, about 10 minutes is enough, and the amount is extended by a few more minutes. The above are all my replies, I hope it can help you and I wish you a happy life

Steam over high heat for 15 minutes. Here's how to make steamed eggs:

Ingredients: 2 eggs, appropriate amount of sesame oil, appropriate amount of salt, appropriate amount of warm water.

Steps: 1. Beat the eggs.

2. Then add salt.

3. Prepare warm water, which is twice as large as the egg liquid.

4. Strain the egg mixture.

5. Cover the pot, put it in the steamer, and steam on high heat for 15 minutes.

6. Take it out and pour in sesame oil.

Kiss, the method of steaming eggs is as follows: steam over medium heat for 5-7 minutes. Ingredients:

2 eggs. Excipients: 1 gram of salt, a little oil, 2 grams of light soy sauce, a little chopped green onion.

Steps: 1. Knock the eggs into a bowl and add a little oil and salt. 2. Stir well with a whisk.

3. Add cold boiled water about twice the volume of the egg, and let it stand for 10 minutes to let the big bubbles disappear. 4. If the egg liquid surface is still empty and bubbles after 10 minutes, skim it off with a spoon. 5. Boil the water pot and steam over high heat.

6. Cover the lid and turn to medium heat and steam for 5 7 minutes, open the lid in the middle to observe the condition of the eggs, and be careful not to let the distilled water drip on the eggs. 7. Prepare chopped green onions, prepare the light soy sauce and oil for the dough with a small butterfly, and mix the oil and light soy sauce well. 8. Observe the solidification of the surface of the egg, shake the large bowl, there is no liquid flow in the middle, it is fully cooked, and sprinkle the green onion.

9. Drizzle with the adjusted soy sauce and oil.