How can I do if the eggs are not crushed and steamed and very tender?

Egg custard is not only delicious, but also simple, we only need to add an appropriate amount of water to the juice of the eggs, and then put it in the pot to start steaming, but do you know, although the practice of this food seems very simple, there are still a few very important details, today we will talk about these details.

The first thing to pay attention to is the amount of water to be added. If we want to do a good job in this dish, we must control the ratio of water to eggs, because if we put too much water, it will affect the coagulation later, so that there will be a very bad feeling, the same as soup, but if the water is too little, it will not work, which will lead to the final result becoming very hard, and the taste is also very poor.

The next step is also important, and that is the issue of sealing. After we mix the egg juice with the water, we will definitely find some bubbles on the water surface, at this time we have to use a spoon or other tools to skim out these bubbles, this is not the end, in order to prevent it from entering more air during the steaming process, we have to seal it with plastic wrap. If you don't go through this step, you will often find a lot of bubbles on it after steaming, which will not only affect the appearance, but also have a great impact on the taste.

The last thing to talk about is the problem of steaming, many people may feel strange, is there anything else to pay attention to in this step of steaming? Isn't it okay to steam it directly? Many people will be like steaming other food, cold water pot, and then start steaming, in fact, this is not right, so that can not steam out the most perfect egg custard, the correct way should be to boil the water in the pot first, after boiling, and then put the prepared egg juice in, and then cover the lid and start steaming, at this time be careful not to turn off the fire, keep it at about medium heat, about fifteen minutes or so to steam.

There are many meals that are more similar to egg custard, which seems very simple, but you have to pay attention to details, most meals are like this, if you don't pay attention to details, the effect will always be much worse than others, which is why we are always curious about the reason why we are not as delicious as others.

The stomach and the heart, one must be full. Therefore, the confusion and sorrow of the whole world can be resisted with food! Of all things in the world, only food and love cannot be disappointed. Bring your loved ones to a food appointment.

First crack the eggs into a bowl, then add a little water, and finally steam them for a proper amount of time to make them very tender.

Eggs should be added with water, probably the proportion of water is the same as that of eggs, and then let stand until there are no bubbles on the surface, you can cover with plastic wrap, prick a few holes in the plastic wrap, and then you can steam in the pot.

Before steaming the eggs, add a few spoonfuls of warm water to the beaten eggs, cover with plastic wrap and prick the holes before steaming.

Beat the eggs and add warm water, sift and sieve, preferably cover with a ceramic bowl and ceramic dish, boil and steam for seven minutes, turn off the heat and simmer for five minutes.

If you want the steamed eggs to be very tender, you need to add enough water to the eggs to let the water fully blend with the eggs, so that the steamed eggs will be very tender.

Steps to steam whole eggs without breaking eggs:

Ingredients required

Main ingredients: 6 eggs, a few green onions.

Auxiliary materials: a little soy sauce, a little sesame oil, a little salt.

Start making steamed whole eggs that are tender and flavorful

1. First of all, we need to clean all the green onions, and then we will cut the green onions into chopped green onions.

2. Then we find a slightly larger plate, and then we add a little soy sauce, a little sesame oil and a little salt to the plate.

3. After we put the chopped green onion in, we stir the chopped green onion and soy sauce slightly evenly.

4. Next, we crack six eggs into the plate, each with a slight distance apart, do not break, this effect is better.

5. Put the plate on top of the steamer and steam it in a pot with boiling water for about 10 minutes.

Suggestions: 1. There is a skill in beating eggs into a plate.

It is recommended to crack five eggs into the plate, leaving some space evenly in each one, so that the two eggs will not stick together, and the effect will be better.

2. There are skills in adding sauce.

We put the sauce on the plate in advance, and we need to add a little sesame oil to make the steamed eggs taste better, and it can form a layer of grease on top so that the steamed eggs will not stick to the plate.

Egg custard is a simple and easy to learn and delicious food, especially if there are children at home, there is no doubt that it is often made, the production ratio is general: 1 to 1 refers to a raw egg and a water, so that the egg custard is smooth and full of egg flavor! 1 to 2 refers to one raw egg, two parts water, the egg custard made in that way, Q bomb, put it in the spoon will have a sense of shaking, delicate taste, light egg taste, and the feeling of melting in the mouth!

If the specific gravity of water is more than twice that of an egg, it will not be easy to form, and even if it is formed, the amount of water will come out after cooking!

If the water is less than 1 times the weight of the egg, it is easy to have an old egg custard and poor taste, which is basically no different from steamed eggs! Steamed egg custard is directly related to your operation steps, way: There will be many ways to do it online, such as:

Sealed fresh-keeping bags, or unsealed fresh-keeping bags, the cooking time is different! In addition, there is a method: seal the plastic wrap and steam, to connect multiple holes, the cooking time is different, because the egg liquid will be different when it is subjected to heat conduction!

Either way, the main function is to keep the raw eggs not easy to steam or bubble up! Add an appropriate amount of water to the pot, boil the water, and then take two identical bowls, one for eggs and one for warm water, why do you want to do that? This is good for the specific gravity of water.

Fresh raw eggs are opened, pour into a bowl and beat. Add an appropriate amount of warm water to the disassembled eggs, be sure to let them cool. After adding an appropriate amount of salt, mix the raw eggs with chopsticks, and continue to beat for a while, until there are bubbles on the surface of the egg liquid.

After the water in the pot is boiling, put the prepared egg liquid in it, cover the pot, and heat it over medium-low heat. About 8-10 minutes on the line, depending on whether the surface of the egg liquid has condensed, medium and low heat is afraid of steaming the eggs when they are old, pay attention to the observation when you do it yourself. After I did it, I added a little light soy sauce, a little sesame oil, a little MSG, and you can also add a little oil and spicy seeds, depending on personal taste.

If you want the egg custard not to stick to the bowl, you should smear some cooking oil or sesame oil in the bowl beforehand.

When steaming eggs, you should boil them cool, the ratio of water to eggs is 2:1, and when you want to stir, you need to take out the foam and steam it in the pot.

Pay attention to the ratio of eggs to water, to control it at about 1:1, pay attention to the time of steaming eggs, generally not more than half an hour; This is the only way to make the eggs tender and not to have pores due to lack of water.

The ratio of eggs and water must be 1:1, add some hot water to a cover of water, stir evenly, and after the rock stuffy vertical water is boiled, put in the mixture of eggs and water, and steam it.

If we want the steamed egg custard to be particularly tender, we need to add warm water in the process of beating the eggs, so as to ensure that the steamed eggs are particularly tender, and we can also ensure that the egg custard will not become particularly clear.

Start by preparing two eggs. Then put some salt in it. You can add some water to the pot, then cover it with plastic wrap, prick a few small holes in the Shangyu Daizhao noodles, it is best to steam for about 8 minutes, and then take it out after steaming for two minutes.

Pour in the soy sauce and sesame oil and add the chopped green onion.

In the process of making the oak, the egg yolk and egg white should be separated, and then wrapped in plastic wrap and pierced with a few small holes, so that the taste will be better, and it will be particularly fresh and smooth.

We can put some oil and salt in the eggs, and the eggs that come out of this way are particularly delicious, and they are very smooth and tender, and the taste is very fresh.

If you want to make delicious, tender steamed eggs, you first need to knock the appropriate amount of eggs into a bowl and beat them with chopsticks, then add cold boiled water and salt to the eggs and stir well, here we can control the ratio of cold boiled water to eggs at: 1.

When we mix the egg liquid with water and salt, we need to use a sieve to filter the egg liquid several times, and then use a spoon to skim off the floating dust on the surface of the egg liquid.

When we steam eggs, we have to boil the water in the pot first, and then put the eggs in the pot and cover a plate on it, usually steam the eggs over medium-low heat for about ten minutes before the eggs can be steamed.

Eggs are a common ingredient in life, nutritious and delicious, inexpensive and durable to store.

There are many ways to make eggs, boiled eggs, fried eggs, braised eggs, egg drop soup, scrambled eggs with tomatoes, eggs in sugar water and so on.

Among the many eggs, steamed egg custard is soft and delicate, melts in the mouth, and is more tender than jelly.

Egg custard recipe.

The ingredients to be prepared are: 4 eggs (180 grams), 270 grams of water, 1 tablespoon of cooking wine, 2 tablespoons of light soy sauce, and an appropriate amount of chopped green onions.

Remove the eggs and put them in a bowl and add 1 tablespoon of cooking wine. In order to remove the smell, you can add cooking wine without it.

Use chopsticks to stir the egg whites and yolks thoroughly, and be patient with this step. The more delicate the stirring, the stickier the egg whites. The less thick.

Add water to the egg mixture at a ratio of 1 to double, and mix well again. Before the eggs are stirred, weigh the shelled eggs with an electronic scale, 180 grams of egg wash and 270 grams of water. If you don't have an electronic scale, use half of the egg shell, add water to each egg 3 times, and 4 eggs need to add water to half of the egg shell 12 times.

Add the egg mixture with water and sift it twice with a strainer to filter out the egg whites. Thickeners are not needed. Don't sieve too many times, 2 times is enough.

Steamed egg custard, it would be wrong to steam it directly in the pot! After the egg liquid is mixed with water, add more sieving this 1 step, and the egg custard made is as tender as jelly, don't ignore the old state.

Cover the bowl with a layer of plastic wrap that can withstand high temperatures, and prick a few holes with a toothpick to prevent the water vapor from the pot from dripping onto the egg custard when steaming the egg custard. If you don't want to use plastic wrap, you can turn a plate upside down on a large bowl, and the principle is the same.

Boil a pot of hot boiling water, put a large bowl of eggs in the pot, steam for 8-10 minutes, turn off the heat after the egg liquid is solidified and cooked thoroughly. The time of steaming egg custard is flexibly adjusted according to the size of the fire source, generally no more than 12 minutes, so as to avoid the egg custard from steaming old.

While steaming the egg custard, put the light soy sauce in a bowl and add an appropriate amount of water to mix well.

Steamed egg custard and cut it into small pieces with a knife to make it easier to taste. Drizzle with the adjusted light soy sauce, sprinkle with some chopped green onions, and the tender and smooth egg custard is ready.

1. Tips for steaming eggs to be tender and delicious:

Tip 1:Put a small amount of edible salt in the egg, continue to beat the egg, until the egg liquid is all beaten, we add a certain amount of warm boiled water, the ratio of egg liquid and warm boiled water is. We usually use the usual small bowl of egg wash at home, and after adding warm boiled water, we add cold water, and the bowl is almost full.

Tip 2:We pour all the processed eggs into the strainer and filter them through, so that the older ones in the egg wash can be filtered out, and the steamed eggs will be very tender.

Tip three:Many of us may feel that we are afraid that the eggs will not be cooked, and then directly use cold water to steam the eggs, thinking that we can steam them for a longer time. In fact, this is completely wrong, what we need to steam eggs is the heat of water vapor, so we must first boil a pot of boiling water, and then prepare a tripod, a small bowl of egg wash on top of the tripod, and cover with a plate.

First steam over low heat for 8 minutes (not suitable for high heat, eggs are easy to get old), then turn off the heat and simmer for another 3 minutes, and finally bring it out, drizzle with light soy sauce, sesame oil, chopped green onions, and then we can pick up the bowl and shake it in a circle a little to make the seasoning on it even.

2. The nutritional value of steamed eggs:

Egg custard is mainly made from eggs. It is very nutritious. Eggs themselves are a high-protein food, and in addition to protein, they also contain eight kinds of amino acids that are necessary for the human body.

Boiling eggs into egg custard can effectively ensure that the nutrients in the eggs are not destroyed. Moreover, in addition to egg custard, it can be more conducive to absorbing the nutrients in eggs, ensuring the trace elements needed by the body, promoting metabolism, and enhancing the body's immunity.

We may think that steaming eggs is very simple, but it is indeed not easy to steam eggs to look good, smooth and tender. I personally like to eat steamed eggs very much, if you can't eat in the summer, eating a bowl of steamed eggs can also supplement the nutrients that the body needs. And the method is also very simple, nutritious, suitable for all ages.

First of all, we prepare the number of eggs we need, I prepare three eggs, and after the eggs are beaten into the bowl, we keep stirring them in a clockwise direction.

Precautions for steaming eggsAfter all the eggs are stirred, we add some salt and cooking oil to the bowl, so that there is no need to add other seasonings in the later stage. We must stir the eggs for a while, so that the steamed eggs will be more delicate. And when the egg is stirred, there may be some small bubbles on it.

We can use a spoon to remove all these small bubbles, and we also add warm water at about 40 degrees. Just add some warm water, be sure to grasp the amount of water. We pour warm water down the walls of the bowl into the egg mixture, and don't use too much force at this time.

Be sure to skim off the scum from the eggsWhen we have poured all the prepared water into the bowl, we should continue to stir again until the eggs are mixed with the water. If we are not particularly good at skimming out the foam with a spoon, then it is better to use a colander to strain the eggs. After filtering, the eggs can be steamed in the pot, and steaming eggs is also very simple.

We put the eggs in a pot of boiling water so that we can put the eggs in, preferably wrapping the bowl in plastic wrap.

The method is very simple, so that the steamed eggs will not be honeycomb-shaped, and they are also very delicious. If we don't think the flavor is particularly sufficient, we can add other seasonings after the eggs are steamed. This method of steaming eggs will never fail, and it is also more suitable for novice kitchen owners.