Do you use cold or hot water to steer eggs? How long is the right time to steam?

Steamed eggs are a dish that adults and children love to eat, which can be eaten as a nutritious breakfast or as bibimbap, but when making steamed eggs, the ideal form of steamed eggs is tender and soft, but many times what we make is a honeycomb-shaped steamed egg with a rough taste.

When making steamed eggs, the steps seem simple, in fact, there are many details that still need to be paid attention to, as long as the details are in place, in order to steam delicious and good-looking steamed eggs, these details are mainly in the following points:

Clause. 1. The best water to add when stirring the egg liquid is warm water, because hot water will affect the structure of the egg liquid, and even make the egg liquid become egg flowers, and cold water will affect the taste of the egg liquid and make it lose its smooth and tender taste.

Clause. Second, the amount of water added to the egg liquid is about one to one to one to five times of the egg liquid, first dissolve the salt when stirring, and then stir slowly to make the egg liquid and salt fully fuse, and then let it stand for about 10 minutes, until the bubbles in the egg liquid are dissipated, this step is also an important detail to avoid honeycomb shape in the steamed eggs.

Clause. 3. Put the standing egg liquid in the steamer over the water, first boil over high heat, and then turn to low heat, because the high heat will accelerate the moisture, and then let the egg liquid appear holes or honeycomb shape and lose its tender taste.

Clause. Fourth, turn the water to low heat and steam for about 10 minutes, turn off the heat, but do not immediately bring it out but turn off the heat and then stuff for 3 minutes before coming out of the pot, whether it is the steaming time or the stuffy time, it is not too long, otherwise it will also affect the taste, in addition, when steaming eggs, it is best to use a steamer with pores, otherwise the lid is too tightly closed, and the egg liquid is steamed out of too much water, which will also affect the quality.

When steaming eggs, you can also try to add a layer of plastic wrap to the prepared egg liquid, and tie a small hole on it for ventilation, which will reduce the loss of nutrients and moisture in the egg liquid.

Steamed eggs are a good way to eat, steamed eggs usually appear honeycomb when made, which is a symptom of boiled eggs getting old, and will also affect the taste of eating. Therefore, when we make steamed eggs, we need to control the heat and steaming time, and even the temperature of the water added needs to be slightly controlled. When making eggs, add cold water, otherwise the egg flowers will appear ripe, and it will be difficult to coagulate, so seal them with plastic wrap when cooking, and tie a small hole on them and cook them for ten to fifteen minutes.

Once there is condensation, you can turn to low heat and steam slowly. <>

After the eggs are opened, they need to be constantly stirred to form frangipani, cold water should be used when adding water, and water should be added in the way of multiple additions, and warm water should not be used, especially hot water, otherwise it is easy to make the eggs difficult to form. The addition of plain water can reduce the growth of bacteria, and there is no need to make the temperature problem a worrying situation. Add boiled water to reach 1:0 with egg mixture

1, this addition method can make it melt in the mouth and make it easier to mold. <>

After mixing the water and the egg mixture, it is necessary to constantly stir and filter, and filter the bubbles on the surface of the water and the air bubbles on the surface to filter out, so that there will be no honeycomb when cooking, and if possible, try to screen it several times. Cover with plastic wrap when steaming, insert a few small holes, and boil the pot on water to make the eggs tender and not woody. Cooking over high heat can reduce the cooking time, so that the moisture in the eggs is reduced as much as possible, so that the steamed eggs will taste more tender.

Cooking in cold water will make the eggs become firewood and unpalatable. <>

If it is a pot on cold water, you need to change the way it is steamed. In general, cold water needs to be added to mix the eggs, and hot water is added to the steaming process. The two must not be reversed and confused, otherwise the eggs will not be successfully made.

Remember to add salt and cooking oil when steaming and boiling eggs, and if possible, you can also sprinkle some chopped shallots, so that the eggs taste very delicious.

Of course, hot water should be used, as it makes it a little easier to mature. Generally steaming for about 15 to 20 minutes is more appropriate, and it is easier to ripen.

Steamed eggs are of course steamed in hot water; I think steaming for about 10 to 20 minutes is more appropriate.

In general, it is necessary to steam with cold water, and in the process of steaming eggs, you can add some water to the eggs; I think it's best to steam for about 10 minutes.

Steamed eggs need to be steamed with hot boiling water The eggs taste the best, so it is best to mix them with water and egg liquid at about 90 degrees, so that the steamed eggs taste the best. It takes about 15 minutes to steam the eggs.

Steamed eggs are steamed with hot water; Everyone's taste of food is different, and the steaming time is also different, generally it takes about 15 minutes to steam.

It should be better to use cold water, and it needs to be steamed for about 15 minutes, and the taste will be better.

I think that steamed eggs are generally warm, which is more appropriate, not cold water, nor hot water, if the hot water is too hot, the egg wash may be directly washed into egg drops; Generally speaking, boil the water first, then steam for 10 to 15 minutes, then turn off the heat and simmer for 2 to 3 minutes.

1. When steaming eggs, it is best to use warm water of about 45 degrees, that is, when your hands feel hot but not very hot, this temperature is just about 45 degrees.

2. It should be noted that when steaming eggs, cold water can not be used, so that the eggs are not solidified when steamed, and the eggs made with cold water are not tender enough, and the water that is too hot is easy to scald the egg liquid into egg flowers.

3. When the amount of warm water is about 1 times that of the egg liquid, the steamed egg tastes the best. In addition, don't beat the egg mixture desperately, the salt can be put in warm water to melt first, so that you only need to mix the warm water and the egg mixture evenly, and then let the mixed egg liquid stand for more than 15 minutes to let all the bubbles in the egg liquid run away.

4. Wait for all the bubbles to run out, then put the egg liquid into the boiling steamer, turn to medium-low heat after boiling to keep the pot boiling, because the high heat will steam the eggs into many cavities. Steam over medium-low heat for 10 to 15 minutes, and finally turn off the heat and simmer for about 2 or 3 minutes.

5. In addition, if your steamer does not have exhaust holes, remember not to cover the pot too tightly, leaving a little seam that is not easy to steam out of the hole.

1. When making steamed eggs, you need to steam for about ten minutes, so that the steamed eggs are more tender and delicious, if you need to eat older steamed eggs, you can extend the time of steamed eggs a little, about 12-15 minutes. It is not appropriate to steam the eggs for too long, it will affect the taste of the eggs, and it is easy to boil the water, and the eggs are not easy to form after the water is boiled, so the time must be controlled.

2. When steaming eggs, the ratio of water to egg liquid should be kept at about 1:1, and some salt can be added when stirring the eggs.

In fact, there are a lot of egg practices, among which egg custard believes that many people love to eat, and egg custard is easier for the human body to absorb, so do you know how long steamed eggs can be cooked? Do we heat or cool water when we steam eggs?

1. How long does it take to steam eggs before they can be cooked

Usually when we steam eggs, we will usually steam them in cold water first, because the taste and taste of the steamed egg custard will be better, so how long do steamed eggs need to be steamed in cold water? When we steam egg custard, we must master the time of steaming in cold water, the control of the time of steaming egg custard is very important, otherwise it will taste bad, under normal circumstances, egg custard steamed in cold water for about ten minutes, so that we can eat more delicious egg custard.

2. Heating water or cold water for steamed eggs

Usually when we steam egg custard, we know that we need to add some water after breaking the eggs into the bowl, otherwise there is no way to steam them into egg custard, so is it better to add water to the eggs hot or cold?

In fact, too hot and too cold water is not allowed, and the best thing we can do is to add warm water to the eggs, which is the most correct choice.

If we add cold water, such eggs will not taste so tender after steaming, but if we add too hot water, the eggs will be blanched directly, so warm water is more suitable, generally about 45 degrees Celsius warm water is OK.

Generally, when we steam egg custard, the proportion of warm water is better than that of eggs, so that the steamed egg custard will taste better.

In addition, I would like to remind you here that we do not use chopsticks to beat the eggs into the bowl and open them slightly, we can choose to add an appropriate amount of edible salt when steaming the egg custard, so we can first melt the edible salt in warm water, and add it to the eggs with warm water, so that the edible salt can fully dissolve the lead fingers, and after pouring warm water, you can steam it on the fire after a few beats.

1. Under normal circumstances, five to seven minutes is just right, and don't steam for too long. Warm or cool boiled water should be added, not raw water.

2. The amount of water added is about twice that of the egg liquid. The amount of water can be adjusted according to your favorite taste, in the range of 1 to 2 times the egg mixture, more water is more tender, less water is more water, and the steamed egg has a firmer texture. But it is best not to exceed this range, too much water can easily cause the steamed water egg to not be formed, and too little water will taste too dry.

3. The egg liquid must be filtered, and the small foam on the surface of the filtered egg liquid must also be scooped clean, otherwise there will be small bubbles on the surface of the egg after steaming.

4. The surface of the bowl should be covered with plastic wrap or lid to prevent the surface from being unsmooth due to water vapor dripping during the steaming process.

5. When steaming, use medium and low heat, because the steamed eggs are easy to honeycomb if the heat is too large.

Steamed eggs are steamed in boiling water or warm water at about 45 degrees Celsius, not cold water.

Steamed eggs are recommended to be steamed in boiling water, which can speed up the speed of cooking the eggs, and can also remove the fishy smell of the eggs, making the steamed eggs more delicious and delicious. When steaming eggs, it is recommended to cover the eggs so that the small droplets of water condensed in the lid of the pot do not drip into the eggs, so that the steamed eggs become honeycomb.

It is also recommended to cover the eggs when steaming the eggs, so that the water vapor does not condense into small water droplets after touching the lid of the pot and drip into the steamed eggs, so that the steamed eggs appear in a honeycomb state. Before putting the eggs in the pot, you can add an appropriate amount of cold boiled water to the eggs to enhance the taste of the steamed eggs and make them more tender and delicious. Adding raw water will make steamed eggs bubble, and adding boiling water will make the eggs directly become "egg flowers".

How to steam eggs:

Prepare 2-3 eggs, crack the eggs into a bowl and stir together, filter the beaten egg liquid with gauze, then add an appropriate amount of cooking oil, salt and stir well, and finally add an appropriate amount of water, you don't need to add too much water, otherwise it will affect the taste.

Add water to the pot, boil to about 45 degrees or completely boil, put the eggs into the steamer, steam for about 10 minutes, sprinkle with an appropriate amount of chopped green onions, and then pour a little soy sauce to eat.

Steamed eggs do not use hot or cold water, use warm water.

Steamed eggs should be steamed with warm water. It is best to use warm water around 45 degrees Celsius, that is, when your hands feel hot but not very hot, and the temperature at this time is just about 45 degrees. If the eggs are steamed in cold water, they are loose like water and do not have a tender taste.

The amount of water used to steam eggs is also very important, generally the ratio of an egg to water is about one, and the number of eggs can be increased on the basis of this ratio. The quickest way to measure is to use eggshells, 2 and a half eggshells are equivalent to the amount of water in an egg, and 3 and a half eggshells of warm water are enough, and the same is also increased according to the amount of eggs.

Precautions for making steamed eggs

1. Eggs should be fully stirred evenly. Eggs have 2 parts: egg white and egg yolk, if the stirring time is short, the egg white and egg yolk can not be fully integrated, and the steamed egg will not be delicate and tender, and it will be white and yellow, and the width and vertical are particularly ugly.

2. The egg liquid should be filtered. After adding water, stir well, and many people will steam directly. At this time, the egg liquid contains some white flocculent and a large number of bubbles, and direct steaming will also produce honeycomb, and it is not tender.

The correct way to do this is to use a strainer to filter the filament to make the egg liquid more delicate.

3. When steaming, wrap it in plastic wrap or cover a plate. The water vapor on the lid of the pot, if it drips into the egg mixture, will make the surface choled, not smooth and flat, and wrapping plastic wrap or lidding the plate solves this problem.