What is the ratio of water to eggs when making steamed eggs?

The ratio of eggs to water is 1:, so it tastes very tender. Stir the eggs as evenly as possible to expel the gases inside, and filter them before steaming them to make them taste smoother.

Steamed eggs are a dish that is often made every day, the taste is very delicious, and children especially like to eat, so what is the ratio of water and eggs when making steamed eggs?

1. The ratio of steamed eggs to eggs is 2:1: The full strategy of steamed eggs is as follows.

2. Warm water: Adding cold water will allow the egg and salt to settle during the steaming process, and adding boiling water will affect the fusion of water and egg liquid. So warm water should be added.

3. The ratio of egg liquid and warm water is 1:2: that is, twice the amount of warm water should be added to the egg liquid, so that the steamed egg custard is more slippery.

4. Sieving: There will be a lot of small bubbles on the surface of the stirred egg liquid, at this time, if you take it directly to steam, the surface of the egg liquid will not be smooth after steaming. After sifting the egg mixture, this problem is solved.

5. Add a lid: Add a lid when steaming to avoid the water vapor on the lid dripping onto the egg mixture.

6. Steam over low heat: After the water is boiled, put the egg liquid in and steam it over low heat. Because the fire is too large, the inside of the steamed egg will be honeycomb.

The above is an introduction to the ratio of water to eggs when making steamed eggs.

The ratio of steamed egg water to eggs is::2

When making steamed eggs, there is also a ratio between eggs and water volume, and the ratio of the two is between 1::2, that is, if the egg is 60 ml, then the water consumption should be between 90-120 ml.

There is no problem with adding no more than 40 degrees of warm water or cool boiled water, and warm water must be used to make steamed eggs, in fact, it is not possible, cool boiled water or warm water can be, but it must not be overheated water or raw water, if you add raw water, there will be a hornet's nest.

The bubbles generated when stirring the egg mixture must be shoveled off with a spoon, otherwise the steamed eggs will not be smooth as a mirror; Add water or drizzle a little oil in the bowl to prevent the problem of steamed eggs sticking to the bowl.

Method of steaming eggs:

1. Add water to the bowl and knock in an egg.

2. Pick up the chopsticks and stir in the same direction until the stirring is uniform and fine bubbles appear.

3. Take a small rice spoon and scoop up the small bubbles in the egg mixture.

4. Scoop up the small bubbles in the egg liquid and throw them away.

5. Cover the bowl with a layer of plastic wrap and prick a few small holes with a toothpick.

6. Bring the water to a boil, put the bowl in, cover the pot, steam on high heat for 5 minutes, then turn to low heat, continue to steam for 3 minutes, and then turn off the heat.

7. Take out the steamed egg and remove the plastic wrap.

8. Pour in a little light soy sauce and enjoy.

The ratio of eggs to water is 69 grams of eggs: 120 grams of water, and the following describes the method:

Ingredients: 1 egg (69g), 120g warm water, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of sesame oil, appropriate amount of shallots.

Production steps: 1. Prepare 120g of eggs and warm water, 60g of eggs after shelling, which is ready to put an appropriate amount of water in the pot to boil.

2. Beat the eggs into a bowl, add an appropriate amount of salt and warm water and beat them.

3. Use a strainer to filter out the foam.

4. Cover the filtered egg liquid with plastic wrap, poke a few small holes in the plastic wrap with a toothpick5, at this time, the water is almost boiled, and after the water boils, put the egg liquid into the pot and steam it over low heat for 10 minutes 6. Pour an appropriate amount of light soy sauce and sesame oil into a small spoon, pour it into the steamed egg custard 7, sprinkle a little green onion to decorate.

The ratio of egg wash to warm water is 1:2. Here's how:

The ingredients that need to be prepared in advance include: 100g of egg mixture, 200g of warm water, 1 gram of salt, 10g of soy sauce, and 5g of green onion.

1. The first step is to prepare the egg liquid.

2. Add water and salt and mix well.

3. Sieve the egg liquid.

4. Remove air bubbles.

5. Cover with plastic wrap.

6. After the water boils, put in the steamed eggs and steam over low heat for 12 minutes.

7. Drizzle with soy sauce and chopped green onion and finish.

Notes:1. Warm the water, and the water volume is controlled to be about 1 time of the egg liquid.

2. The blisters should be removed and covered with plastic wrap, so that the steamed eggs are smoother.

Generally one egg is more water than 3 eggs. The specific ratio can be adjusted appropriately.

1：。Steamed eggs retain most of the nutrients of the egg, such as protein, vitamins, potassium, calcium, phosphorus, iron, as well as veterin and lecithin. Steamed eggs are extremely rich in lecithin, and eating them properly can enhance memory ability and strengthen the brain. People with liver disease eat steamed eggs to promote the regeneration of liver cells.

Steamed eggs contain antioxidant substances, which can improve skin texture and whiten when eaten properly**. Eating steamed eggs properly can protect eyesight, and eating them often when you are young will significantly reduce the risk of glaucoma and cataract in old age.

In this dish, the key is to mix the eggs first, crack the eggs into the bowl and mix them completely, so that there is no sticky feeling, and the size of the foam is uniform, and picking up the eggs with chopsticks will not pull out a sticky filamentous feeling. At this point, you can add water.

The ratio of egg to water is about 1: add cold water, stir well with chopsticks after adding water, then add half a spoon of lard or a spoonful of vegetable cooking oil, put on the steamer, time for about 12 minutes after steaming, pour a little soy sauce or salt, sprinkle in black pepper and chopped green onions.

If you are making hibiscus eggs, drizzle the soup with tomatoes, minced meat and other ingredients to thicken it.

About a small rice bowl is eight minutes full of water, and an egg will do.

Generally, the water is twice as much as that of eggs, but according to personal preference, if you want to be tender, put more water, and if you want to be hard, put less water.

1:2, eggs with one water two, or 1:, in short, according to your personal taste, if you want to eat tender, put more water, and if you want to eat hard, put less water.

It depends on whether you like thick or thin, I usually have two eggs and one water, according to personal preference! It's all ok, if you can't do it once, do it again! It's about groping for experience in the middle, after all, it's my favorite dish! o(∩_o...

An egg can be placed in a small half bowl of water, and rice soup can also be used.

When steaming eggs, the ratio of water to egg liquid is 1:2.

Steamed egg ingredients: 2 eggs, 1 green onion. Seasoning: salt, oil, chicken essence to taste.

Here's how:

Crack one egg into a bowl and knock out a small opening on the top of the other egg and pour out the egg white and yolk, the shell and set aside; Put warm water in the eggshell and pour in the egg mixture; Add an appropriate amount of salt, oil and chicken essence to the egg mixture, stir well to taste, and beat the egg mixture in one direction; Cover the bowl with plastic wrap, put in the egg wash after the water boils, and steam over low heat for 15 minutes; Take out the steamed water egg and decorate it with chopped green onions. Notes:

Water volume and water temperature, do not overcool or overheat; Beating eggs in one direction can make the egg liquid smooth; Water starch can be added to the egg wash to make the egg more watery.

Steamed eggs, the ratio of water to eggs is 2:1.

To chase the steamed eggs, you need to add twice the amount of warm water to the egg liquid, so that the egg custard steamed by Zhila is more slippery and will not be old, and it is best to add warm water when adding water.

Steamed eggs are a home-cooked dish and one of the traditional delicacies, which is called "steamed eggs" by southerners and "egg custard" by northerners. Its surface is smooth and the taste is tender.

It is made by mixing eggs, water and salt, then filtering, sealing the bowl with plastic wrap, then poking the small hole with a toothpick, steaming and sprinkling with chopped green onion and steamed fish soy sauce.

Eggs are rich in high-quality protein, with grams of protein per 100 grams of eggs, and the protein contained in two eggs is roughly equivalent to the protein of 3 taels of fish or lean meat. The digestibility of egg protein is also highest in milk, pork, beef, and shengshen rice.