Egg custard has a fishy smell, how to get rid of the fishy smell of steamed eggs

Hope. Hello, if the egg custard has a fishy smell, it is most likely due to the quality of the eggs. In general,Fresh eggs taste good and have no fishy smell, but if you use eggs that have gone bad or have been stored for too long, they will have a fishy smell.

In order to avoid fishy smell, we need to choose fresh eggs before cooking, and conduct multiple steps such as smelling, shaking, and viewing before processing to ensure that the egg quality is up to standard.

If a fishy smell has already appeared, there are several ways to remove it:

1.Use a cloth soaked in salt water to wipe the surface of the eggs. Because salt has a preservative effect, it can reduce the growth of bacteria, and salt can also absorb undesirable odors on the surface of eggs.

2.Add some shredded ginger to the egg mixture. Because ginger has a good deodorizing effect, it can improve the odor of ingredients.

3.Add starch or flour to the egg mixture. Because starch and flour can absorb the odor in the egg mixture, it makes the taste richer.

Also, you mentioned steamed eggs, which are relatively fishy. Because high-temperature steam is required when steaming eggs, it is easy to cause protein decomposition and peculiar smell. To avoid this, we can add some spices such as shredded ginger, chopped green onions, etc., or add a little cooked vinegar or lemon juice when steaming eggs, which will remove the off-flavors and also enhance the taste.

In short, whether you are making egg custard or steaming eggs, the choice of ingredients and cooking skills are crucial, and only the right way can you make delicious food.

1. Tips for steaming eggs to prevent fishy smells:

When most people make steamed eggs, they beat the eggs into a bowl, stir them evenly, add water according to a certain proportion and go directly to high school, this practice is wrong, not only the steamed eggs are very fishy, but also more firewood. The correct way should be to crack the eggs into a bowl first, stir well, then filter the eggs, skim off the white foam in the egg liquid, and then add a small amount of white vinegar so that the eggs will not be too fishy. Finally, add milk or water according to the proportion, then cover with plastic wrap, prick a few small holes, and put it in a pot to steam before eating.

Fresh and fragrant, tender and no fishy smell.

2. The nutritional value of steamed eggs:

1. Improve memory

Usually eat more steamed eggs, can absorb rich choline, this substance can directly act on the human nervous system, can improve the activity of brain cells, and has great benefits for improving human memory, especially suitable for those who often use the brain and memory loss.

2. Protect the liver

Usually people eat more steamed eggs can also protect the liver, can reduce the damage of the virus to the liver, and can also improve the detoxification function of the liver, because the protein it contains has a significant repair effect on damaged liver cells, and the lecithin contained in the egg yolk can promote the regeneration of liver cells, can speed up the body's metabolism, and enhance the body's immune function.

3. Reduce cholesterol

People insist on eating steamed eggs every day, which can also effectively reduce the content of cholesterol in the blood, because the lecithin it contains can not only inhibit the absorption of cholesterol by the human body, but also accelerate the decomposition and metabolism of cholesterol in the human body, which can not only delay the aging of blood vessels, but also increase the elasticity of blood vessels, and have a certain preventive effect on the high incidence of arteriosclerosis and coronary heart disease in modern humans.

4. Regulate the spleen and stomach

Steamed eggs can also regulate the spleen and stomach, he can enter the spleen meridian and stomach meridian, and it has a soft and waxy taste, easy to digest and absorb, can repair the damaged gastric mucosa, can also improve the digestive function of the stomach and intestines, and has a certain alleviating effect on common adverse symptoms such as human spleen and stomach disharmony, decreased digestive function and gastritis and gastric ulcer. In addition, eating more steamed eggs can also beautify and nourish the skin, delay aging, and prevent cancer.

With the continuous improvement of people's living standards, everyone's living conditions are getting healthier and healthier, and what the questioner said is the situation, and it is recommended to put more water in the bowl or add green onion albums to remove the fish.

Generally, the way to remove the smell of steamed eggs is to cover it up and use chopped green onion or ginger to taste. You can also put some lemon juice.

Add a little sesame oil and a little salt to effectively remove the fishy smell of steamed eggs.

There are two reasons why eggs smell fishy.

First, it is because of the food that chickens eat. The fishy smell of eggs has a lot to do with the food that chickens eat, and now some farms give chickens some cheap feed in order to save costs, such as rapeseed meal and cottonseed meal, rather than conventional feed such as soybean meal, which is not only not nutritious but also the main fishy smell. In addition, the feed contains fish bone meal, which will also cause the eggs produced to have a fishy smell.

Second, some fishy smell may actually be the smell of. The traditional chicken farm environment and equipment are poor, the manure is not cleaned up in time, and the strong smell of chicken feces can be smelled far away, and the laying hens inhale the smell of feces every day, inhale too much sulfur dioxide, and naturally produce eggs containing this smell.

If you want to make the eggs laid by chickens not smell so fishy. Then pay attention to the choice of regular. Qualified feed. And pay attention to the chicken coop. Sanitation and cleaning, and changes in feeding conditions.

If it is an egg with a strong fishy smell. Then at the time of eating. It is necessary to pay attention to cooking eggs as much as possible, such as frying eggs with an appropriate amount of oil, and frying eggs to be older, which can reduce the fishy smell of eggs.

Increase the amount of salt in the egg liquid to make the taste of the dish taste more flavorful, and it can also make the taste less fishy. When boiling the egg water, use boiling water. Pour the egg mixture into the pan and let it.

Two more flowers. The eggs are fully ripe. The smell of eggs will be much less.

Due to some of the ingredients contained in eggs, they themselves contain a certain fishy smell, but the difference between a large and small fishy smell. Both egg whites and egg yolks contain fishy odors, but egg whites contain a certain amount of acetic acid relative to egg yolks, which can effectively neutralize the fishy smell in egg whites, so relatively speaking, the fishy smell in egg whites will be lighter.

Generally, eggs have a fishy smell, but the method of eggs is different, so some have a big fishy smell and some have a small taste.

I think the reason why eggs have a fishy smell, or because we feel more fragrant when we eat them, should have something to do with the feed of chicken wings.

1. The first smell of eggs lies in the protein in chicken feed.

2. The fishy smell of eggs has a lot to do with the food of chickens, and the chickens in the chicken farm are cage-fed feed, and the fish bone meal contained in the feed is very fishy, which is the main reason for the fishy smell of the eggs produced.

3. The egg has a hard shell, and there are air chambers, egg white and yolk parts inside. Rich in cholesterol and nutritious, an egg weighs about 50 grams, contains 6-7 grams of protein and 5-6 grams of fat.

1. The smell of eggs is mainly the taste of protein, in the case of beating eggs, you can drop a small amount of white rice vinegar in the egg liquid, the fishy smell of raw eggs will be reduced a lot, and the vinegar added does not need to be too much, otherwise the smell is very strong.

2. Add a small amount of ginger powder to raw eggs, which is very common in the diet of Henan people, and ginger slices also have the effect of removing fishy smell.

3. Add moderate rice wine to remove the fishy smell when scrambling eggs, this kind of way is the most common and the most practicable, I heard that a small amount of cold water can be added before beating raw eggs, and the eggs will be tender and delicious when scrambled out.

4. When making eggs, add garlic or spices to remove the fishy smell.

5. Add a little vinegar to the scrambled eggs to get the fishy smell of the raw eggs.

6. The fishy smell of raw eggs will basically subside when boiled, and it is easier to remove the fishy after boiling for a longer time.

7. When steaming eggs through water, you can add a small amount of pork bone oil, which can not only give birth to the fishy smell of eggs, but also supplement calcium and zinc.

8. When making cake baking specialties, raw eggs mainly have the effect of foaming and holding qi, and they can easily remove the peculiar smell by adding 1 2 tablespoons of rum; Or add lemonade or lemon peel to the cake to remove the smell of eggs; Gelatin can also reasonably remove the smell of eggs, but you don't need to put too much.

Ingredients: bowl, eggs, green onions.

The first step is to prepare the required ingredients and prepare a bowl of the appropriate size according to the number of eggs.

Step 2: Crack the eggs into a large bowl and stir well, adding the appropriate amount of oil, salt and dark soy sauce.

In the third step, use a colander to remove the foam from the egg mixture.

Step 4: Add the chopped shallots.

The fifth step is to cover the plastic wrap, evenly tie seven or eight small holes on the plastic wrap to facilitate ventilation, and then put it in the pot, steam, 10 minutes after the water boils, and it will not get old if you continue to steam. If you steam an egg in a small bowl, you can also steam it directly in the rice cooker, and the rice is good to boil the eggs.

If you want to steam the eggs more and more tender, keep in mind 3 tips, do not put excess seasoning, and are extremely tender and have no fishy smell.

Eggs are one of the most common ingredients in our daily life, rich in high-quality protein, fat, vitamins and a variety of minerals, rich in nutrients, and easily absorbed by the body.

Eggs can be scrambled, steamed, stewed, boiled, steamed egg custard is one of the most common ways to eat, it is simple, time-saving and convenient, but to do a good job also pay attention to some details and points, otherwise it is easy to appear can not coagulate, the taste is old, the internal bubbles are not delicate, etc. <>

I want to steam egg custard, but when I cook it, I find that it is always loose and smells of chicken, why?

In view of this situation, the following 5 possible reasons are mainly considered for your reference!

1. If the eggs are not fresh, the fishy smell will be stronger.

2. The egg custard is not completely steamed, and the steaming time is insufficient.

3. The proportion of liquid in the production of egg custard is wrong, and too much water is put in, resulting in the egg custard cannot be coagulated.

4. The sealing of the steamer is not good, and the egg custard is not covered with plastic wrap when steaming, which causes water vapor to drip and change the ratio of egg custard, resulting in the egg custard cannot be coagulated normally.

5. When making egg liquid, the temperature of the liquid added is too high, causing the eggs to become eggflower-shaped, which affects the coagulation performance of the eggs. <>

1. Choose fresh eggs, the longer the eggs are stored, the stronger the fishy smell will be, and the worse the coagulation performance will be.

2. Adjust the time of steaming egg custard according to the heat of the stove, if it is not steamed this time, extend the time next time. But it is advisable not to have too much firepower. Generally speaking, after the water boils, I turn to medium-low heat and steam for about 8 minutes.

3. The proportion of egg custard production should be mastered, generally speaking, the ratio of eggs to other liquids is 1::2, in principle, the more water, the more tender the egg custard, but if there is too much water, the egg custard is easy not to form, can not coagulate.

4. The general feedback sealing of the household stainless steel steamer is not very good, it can be used with a bamboo steamer, or it can be covered with heat-resistant food plastic wrap to steam, or cover a plate, so as not to have an impact on the proportion of egg custard dripping, and it is also easy to make the egg custard have large bubbles and a delicate taste.

5. The liquid added to the egg liquid, such as warm water, or the original juice of the flower nail when steaming the egg custard, should be cooled to hand temperature before being added, so as not to blanch the egg and affect the coagulation. <>

3 extra tips to make egg custard more tender and delicious:

1. When making the egg liquid, stir gently to avoid large bubbles.

2. The egg liquid is done, sieved twice, and the egg tendon and large bubbles are removed, which can make the finished product more delicate. <>

3. After the water is boiled, turn to medium-low heat and steam to avoid too many bubbles in the egg custard and the taste becomes old.

Because it is not stirred evenly, it is loose after cooking, and after stirring evenly, add some milk to remove the fishy, so that there is no chicken smell. If you steam it for too long, it will smell like chicken, just about it.

When the egg custard is cooked, it is scattered. It's probably because you've added too much water. You can try eggs, a little more water, and a little less. If you have a fishy smell of chicken, you can add some ginger and steam it together, and the fishy smell will be a little less.

There are probably three possibilities, one is that no salt is added, the second is cold water is used, and the third is too much water. The ratio of steamed egg custard to warm water should be between 1:1, add a small amount of salt, add warm water, and stir well again.

You can try to add warm water, generally if children like to eat, there will be honeycomb below after adding cold water to form, which is not conducive to children swallowing, warm water generally does not have this situation, and the taste is more delicate.

I want to steam the egg custard, but when it is cooked, I find that it is always scattered, and there is a chicken smell, I think there is a spoilage in the egg, so the steamed egg is scattered, and the taste is not right.

The first is because he didn't stir the yolk and white of the egg well when he beat the egg, and secondly, because the egg liquid was not filtered, so it always fell apart when steamed.