How to make the eggs steamed better

Chrysanthemum fire (meaning fine fire).

Water-to-egg ratio (7 to 3) (boil water).

First steam the dish (port), then add some oil on the plate, then put the egg pulp (the taste is adjusted by yourself), cover and steam for 1 minute, then open the lid and breathe (it is very important to breathe, and the vapor will bubble when it is steamed), and then cover and steam for half to 2 minutes. ok

The steamed eggs are smooth and tender, like tofu flowers.

Boiled eggs. Add cold water and eggs to boil for 1 minute (after the water is boiling), turn off the heat, and let the eggs soak in water for 3-5 minutes

Salt water balance will do the trick.

Put some shallots, and the time must be controlled.

Is it steamed egg custard? If yes, then add some chopped green onions after adjusting the ratio of eggs and water to 1:1 (it is best to cut the green onion leaves into thin strips, and put as much as you like.

Just don't go beyond the surface of the container. Then add salt to taste (generally the amount of salt for an egg and water is about half the size of the fingernail of the index finger.) If the mouth is heavy, add a little more) Eggs and water 1:

Steamed out in 1 ratio is the most tender in taste.

In terms of time, the water is boiled first, and then it is steamed on top for 5-7 minutes. The taste is the best when it comes out.

If you are steaming a lot (e.g. a small pot, meaning more than three eggs), then you can steam it with rice, and put the container directly into the rice cooker after the eggs are ready. When the rice is cooked, the eggs are steamed. If you don't steam it with rice, heat the container directly on a cold water rack until the lid is opened about three minutes after the water boils.

This degree of ripeness is also about the most tender.

When mixing eggs, be sure to beat them evenly, otherwise the egg whites will sink to the bottom and will be very old after steaming.

In general, I like the original flavor. Hey.

That's it. Hope it helps.

How to steam eggs:

Ingredients: 2 eggs, 2 grams of diced carrots, 2 grams of chopped green onions.

Seasoning: 2 grams of salt, 2 grams of light soy sauce, 1 gram of sesame oil.

Steps: 1. Beat two eggs in a bowl and add 2g of salt

2. Pour in 2g chopped green onion and 2g diced carrot

3. Steam on high heat for 10 minutes.

4. Pour in 2g of light soy sauce and 1g of sesame oil

5. It's done!

1.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.

2.Now add water. Preferably lukewarm water.

Cold water is not very good, and hot water is even worse, as soon as you rush in, it will become an egg flower. 3.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.

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

5.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.

6.About 10 to 15 minutes, the custard should be about the same.

Steam an egg, use the egg to open a small opening at the top, add the water of one eggshell of one egg and the water of half the eggshell, it is a half eggshell water, and it is just right to steam it out.

Ingredients for steaming eggs:

Ingredients: 300 grams of eggs.

Seasoning: 2 grams of salt, 1 gram of monosodium glutamate, 1 gram of soy sauce, 15 grams of shallots, and 15 grams of steamed eggs

1.Crack the eggs in a small basin, put a pinch of salt and monosodium glutamate, and beat well with chopsticks;

2.Then add water while continuing to stir with chopsticks;

3.The best water is hot water or lukewarm water overnight, you can add as much water as you want, you can fill a small basin;

4.Just be sure to stir well, then skim off the foam with a small spoon;

5.You can chop some chopped green onions and sprinkle them on top, or you can leave them alone, and then steam them in a pot;

6.After cooking, add soy sauce and sesame oil, and you can enjoy.

Food is a restraint. Eggs: Eating with goose meat damages the spleen and stomach; Eating with rabbit meat and persimmon causes diarrhea; At the same time, it should not be eaten with soft-shelled turtle, carp, soy milk, and tea.

Generally, the eggs are broken and stirred with warm water, and then steamed over high heat for 5 minutes. After turning off the heat, open the lid of the pot a little to allow the heat to escape, otherwise there will be a small honeycomb eye. Egg custard is always accidentally steamed old, now I will teach you a trick, when cooking, use a small plate to cover the bowl of egg custard.

This way, even if you accidentally steam it for a long time, the egg custard won't get old. In addition, use milk or cold boiled water to beat eggs until there is a rich and delicate foam, and then take it to steam, it will be more smooth and tender, and the effect is very good!

Teach you how to make steamed eggs tender and smooth.

Teach you how to make steamed eggs fragrant and tender.

The most important thing in steamed eggs is the ratio of eggs to water.

Farmhouse steamed eggs.

Ingredients: Eggs, chopped green onions.

Steps: 1) Take an abalone plate, smear a little oil on the bottom of the plate, and beat 5 eggs on the plate;

2) On top of the eggs, sprinkle salt evenly with peppercorn noodles (if you like spicy food, sprinkle with some fine chili powder).

3) Boil the water in the steamer, and when the water is boiling, put the abalone plate into the drawer, find a plate as a lid, and cover the abalone plate (this is done so that the steam water does not enter).

4) Cover the steamer with a lid and steam over medium heat for 4 minutes.

Steamed eggs with milk. Ingredients: eggs, milk.

Method:1Beat the eggs, add the milk and stir well (proportions.

2.Scrape off the foam on the surface, cover the container with plastic wrap and steam over high heat for 15 minutes.

Steamed eggs with sausages. Ingredients: sausage, eggs, salt, cooking wine.

Method:1Slice the sausage and arrange on a plate in two layers.

2.Beat an egg in the middle, pour some cooking wine around, sprinkle a pinch of salt on the egg yolk, and steam the sausage until it is oily.

Pumpkin steamed eggs. Ingredients: pumpkin, eggs, salt.

Method:1Wash the pumpkin, cut off the top, and leave the lid unthrown; hollow out the seeds from the pumpkin and remove a small part of the pulp; Beat the eggs, add a little salt and stir well, then pour in an appropriate amount of warm water and continue to stir well, the ratio of water to eggs is about 2:1.

2.Put the pumpkin cup and lid together in the steamer, steam for 20 minutes, leave it for a while after steaming, pour in the egg mixture, and steam it in the steamer for about 10 minutes.

Steamed eggs with soy milk. Ingredients: eggs, soy milk, salt.

Method:1Beat the eggs into a large bowl and beat with a pinch of salt; Add the soy milk, stir the soy milk and egg mixture, and let it stand for a while, and the foam on the surface will slowly disappear.

2.Pour the soy milk egg mixture into a shallow-bottomed container for about 8 minutes, put it in a steamer, and cover it with a plate to prevent moisture from entering.

3.**Steam, wait for the water in the pot to boil, and then continue steaming for a few minutes.

Steamed eggs with minced meat. Ingredients: eggs, minced pork, oil, salt, green onions, ginger, ginger.

Method:1Crack the eggs in a bowl, add a little light soy sauce and salt and stir to combine.

2.Add twice as much warm water as the egg mixture, stir well, strain out the instant noodles floating on the egg mixture, and finally put the lid on the steamer.

3.Pot with cold water, turn to medium heat and steam for about 10-15 minutes.

4.Heat oil in a wok, add ginger slices and stir-fry until fragrant, then add chopped green onions, stir-fry with meat foam, add a few drops of cooking wine, stir-fry with meat foam until the color is white, add a little dark soy sauce and light soy sauce, stir-fry with water, sprinkle chopped green onions, add a little salt and sugar to taste and stir-fry out of the pan; Pour the scrambled meat foam over the steamed eggs.

Steamed eggs with fungus. Ingredients: eggs, fungus, wolfberry, salt, chicken powder, oil.

Method:1Soak the fungus and chop it; Beat the eggs, add a little salt, chicken powder to taste, add a few drops of raw oil, and mix with an appropriate amount of warm boiled water and stir well.

2.Put the chopped fungus into the egg mixture, boil a pot of water, put the prepared egg liquid on the pot and steam for 10 minutes (the lid should be exposed), turn off the heat, and finally put the wolfberries on the egg to decorate.

The steaming time of the eggs should not be too long, otherwise the egg custard will appear honeycomb and the umami taste will be reduced. Here's how to steam eggs:

Ingredients: 3 eggs, appropriate amount of salt, appropriate amount of chopped green onion, appropriate amount of monosodium glutamate.

1. In the first step, put the water and monosodium glutamate together and stir well.

2. Knock the egg liquid into the basin, add the monosodium glutamate water, and stir well.

3. Mix well and strain it.

4. Put the bowl in the steamer and put the prepared chopped green onion and oil.

5. Cover and steam for 10 minutes.

I took it out after a few minutes and was done.

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Steamed eggs with orange milk, steamed eggs with clams, steamed eggs with fresh milk, steamed eggs with milk.

There's no skill at all, just wash it and put it on the steamer, remember that the general boiled eggs are seven minutes, so that the boiled eggs are the most tender and cooked.

The practice of steamed eggs in the home recipe is detailed in detail, and the daily food network teaches you how to make steamed eggs, how to make steamed eggs delicious, and the home-cooked practice of steamed eggs through the best way. Ingredients: 300g eggs.

Add a small amount of cooking oil to the egg mixture, beat it together, and steam it over medium-low heat after boiling it on high heat, so that the steamed egg custard is smooth and tender, and there are no bubbles, and it does not stick to the bottom of the bowl.

**Buy an egg steamer on it is easy to make a lot of delicious eggs.

Steamed eggs are home-cooked dishes, nutritious, and thrifty, and you only need to master the proportion of water and heat to steam smooth and tender eggs.

Step 1: Knock the eggs into a bowl and add an appropriate amount of salt and cooking wine. When we steam the eggs, we only add a little salt to taste, but this is not enough.

Because eggs are a very fishy thing, the smell of steamed eggs will be more serious, and if only salt is added, it cannot be fishy, so it is best to put a little cooking wine in it.

Step 2: Stir in warm water. When many people steam eggs, for convenience, they will pour cold water into the egg mixture, which is really such a simple operation, which will make the eggs have a fishy smell and bubbles.

If you put warm water, it will make the egg liquid more tender and can also eliminate small bubbles to the greatest extent.

Note: When we put warm water, we need to put it in a ratio of 2:1 with the eggs, so that the eggs will be smoother in the mouth.

When we steam eggs, the proportion of water is actually very important, eggs into the bowl, to use warm water clockwise to stir, and the direction can not be changed, not too hard, otherwise there will be a lot of bubbles, adding cold water will make our steamed eggs hard, and it will also get old, and it will also affect the taste of eating.

Step 3: Filter with a strainer. Many people stir the eggs when steaming the eggs, and they will steam them directly in the pot, in fact, this is very wrong, the eggs we have stirred have a lot of small bubbles, which will make the eggs not look good at all after steaming, and the entrance is not so tender.

After the eggs are stirred evenly, we cover the bowl with a layer of plastic wrap, and then prick a few small holes, in fact, this step is very critical, if you do not cover the plastic wrap, the surface of the steamed eggs will appear a lot of honeycomb, so it will not be delicious.

Step 4: Hot water on the pot. When many people steam eggs, they put cold water in the pot, but this will make the eggs cook slowly, and the cold water will be steamed all the time, which will also make the fishy smell of the eggs come out, so when you are steaming eggs, it is best to put hot water in the pot, which can not only shorten the time of steaming eggs, but also make the fishy smell of eggs quickly volatilize and will not stay in the pot all the time.

Heat the water in the pot, then put the eggs in the pot and steam for 7 8 minutes, don't take it out in a hurry after steaming, let it simmer in the pot for 2 minutes, the eggs that come out of this way are more smooth and tender, and the elderly and infants like to eat them very much.

Make the ingredients. Ingredients: 300 grams of eggs. Seasoning: 2 grams of salt, 1 gram of monosodium glutamate, 1 gram of soy sauce, 15 grams of shallots, appropriate amount each.

Production process. 1. Break the eggs in a small basin, put a little salt and monosodium glutamate, and beat well with chopsticks.

2. Then add water while continuing to stir with chopsticks.

4. Be sure to stir well and skim off the foam with a small spoon.

5. Cut some minced green onions and sprinkle them on top, or you can leave them alone, and then steam them in a pot.

6. Add soy sauce and sesame oil after cooking, and you can enjoy.

7. If you are afraid of cooking old, it is best to buckle a plate on a small basin. There will be no honeycomb.

Steamed eggs with milk. Make the ingredients.

250ml milk, 1 egg, 1 egg yolk, appropriate amount of sugar.

Production process. 1. Beat 1 whole egg and 1 egg yolk well and beat them apart. 2. Slowly add the milk to the beaten egg mixture, and then beat evenly.

3. Add sugar to the milk and egg mixture, and stir well.

4. If there is a stainless steel screen, the beaten milk and egg liquid can be filtered again to ensure that the taste is delicate; If a sieve is not available, use a spoon to skim off the foam from the milk and egg mixture.

5. Cover the bowl with a layer of plastic wrap, cover it and steam it for about 15 minutes. Covering with plastic wrap is to prevent water vapor from dripping into the egg mixture, so that the pudding surface is smoother.