Steamed eggs are steamed cold or boiled, and steamed eggs are steamed in boiling or cold water

After the water is boiled, it is advisable to put eggs.

Wait for the water in the steamer to boil before putting it in the steamer, not cold water. When steaming egg custard, it is best to use medium or low heat, generally about 8 minutes after boiling. This makes the custard evenly heated and softer.

Secondly, the time of steaming egg custard should not be too long, and the steam should not be too much. Since the egg wash is rich in protein, it will gradually solidify into a lump when heated to about 85. If you steam it for too long, the custard will harden and the protein will be destroyed. If the steam is too large, the custard will be honeycomb and the freshness will be reduced.

Extended information: Other tips for steaming egg custard:

1.Gently and slowly crack the eggs. Crack the eggs into a bowl and tap with chopsticks until 1cm tall bubbles appear on the egg mixture. If stirred vigorously, the egg mixture will produce a lot of bubbles, and the water and custard will easily separate after steaming.

2.Steamed egg custard, how to use water is crucial. While beating the eggs, slowly add warm water while stirring. Because the egg custard steamed in cold water is relatively hard; Boiling water will boil the egg liquid, and even egg flakes will appear, destroying the nutrients.

3.Pay attention to the amount of water. Generally, the ratio of eggs to water is 1:2 or 1:3. If you like to eat tender, put more water, and if you like to eat old, add less water.

4.When steaming the custard, add a lid to the bowl so that the egg wash is heated evenly from top to bottom. In this way, it can avoid the situation that the surface has been honeycomb and the bottom layer is not ripe.

5. Seasonings such as soy sauce, salt, and chopped green onions should be steamed before putting them in. If seasoning is added before steaming, it is easy to denature the protein, and the steamed egg custard is not fresh.

Steamed eggs are steamed in a pot over cold water! Everyone should pay attention to the fact that when steaming eggs, you can't use cold water, so that the eggs will not solidify when steamed, and they will still be scattered like water after steaming! Eggs made in cold water are not tender enough, and too hot water can easily scald the egg mixture.

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

Therefore, to steam eggs deliciously, you must control the amount of water and water temperature! The water mixed with the egg liquid should be warm, not cold water or hot water, the cold water steamed eggs are not tender enough, the hot water will wash the egg liquid into egg flowers at will, the ratio of egg liquid and warm water is 1:1, you can not put a lot of water, you can directly use the eggshell to exchange, such as the high accuracy rate.

Egg beating skills. Usually there will be honeycomb holes in the eggs, and there are local reasons for the poor egg beating skills that make the egg liquid produce bubbles, so that the egg should be beaten inexhaustibly according to a target purpose, until the egg becomes smooth, and then steamed in the pot.

The boiling water is steamed well, and the steamed water is particularly tender. But the time must be mastered well, otherwise it will be old and honeycomb-shaped, and it will not taste good.

Steamed eggs should be steamed in cold water, if steamed in boiling water is cooked on the outside, the inside is not cooked.

I steamed it with boiling water, because it was relatively fast, and cold water was OK, and I tried it all.

Bring the water to a boil before steaming the eggs. The resulting egg custard will not form lumps and will be very tender to eat.

It is best to use cold water to steam eggs. Put cold water in the pot and place the prepared egg mixture in the pot. Once steamed, you can eat it, but if you use hot water, there is a risk that the droplets in the hot water will become honeycomb-like when they drip into the bowl.

It tastes bad and also affects the aesthetics.

Prepare warm boiled water at about 33 degrees Celsius, the ratio of eggs to water is, remember to use lukewarm water, the egg custard steamed with warm water is smooth and tender and free of bubbles. The proportion of water is also very important, if there is more water, the eggs will not form when steamed, and if there is less water, they will be old when steamed, and the taste is very bad.

Steamed eggs are boiled swallows or steamed in cold water, this I will share with you, add cold water to the pot and then put the eggs to be steamed into the pot, wait for the pot water to boil and start counting the time, open the pot after eight minutes, and the eggs will be steamed.

Let's boil it in cold water, it's easy to explode when boiled in hot water.

Steamed eggs are generally mixed with the water in the pot, and then put the adjusted eggs in the pot, in **, so that the steamed eggs are tender, delicious, and very soft, so it is best to steam eggs in cold water.

It must be steamed in a pot on cold water. I haven't tried hot water steaming, it shouldn't be so tender, and a lot of nutrients may be lost.

It is better to dry the boiling water to about 20 degrees and mix it with the egg mixture before steaming.

Steamed eggs must be steamed in cold water, otherwise they will burst.

Steamed eggs, I always steamed them in cold water.

There is no need to wait for the water to boil before steaming the eggs.

The correct way is to beat the eggs first, add an appropriate amount of water, salt, and monosodium glutamate and stir well, and then pour the mixture into the steaming bowl. Next, put the steaming bowl in a steamer with enough water and steam over medium heat for 8-10 minutes. During the steaming process, the water gradually warms up and turns into steam, and the temperature of the steam is enough to steam the eggs.

Therefore, there is no need to wait for the water to boil before steaming the eggs, just put them directly into the steamer with water already added.

Steamed eggs can be seasoned with an appropriate amount of salt, chicken essence, pepper and other seasonings according to personal taste, and an appropriate amount of shrimp, crab meat and other ingredients can be added to increase the taste. When stirring the egg mixture, be careful not to stir too much to prevent the egg mixture from producing too many bubbles, and the lack of lead will affect the taste of the steamed eggs.

Precautions for steaming eggs

1. Steaming utensils: When steaming eggs, choose appropriate steaming utensils, such as steamers, rice cookers, etc., to ensure that the steaming utensils are clean and hygienic.

2. Eggs: Choose fresh eggs, the eggshell should be intact, no damage and stains, the yolk and egg white should be clearly separated, and there should be no peculiar smell.

3. Stirring: The eggs need to be beaten before steaming, and they need to be stirred evenly after beating to prevent egg white coagulation and egg yolk coagulation.

4. Water volume: Steamed eggs need to be added with an appropriate amount of water, under normal circumstances, the amount of water in the steamer should reach the height of 2 3 at the bottom of the steaming drawer, too much or too little will affect the quality of steamed eggs.

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.

Warm water at 45 degrees is best. If you put boiling water and the egg liquid is not steamed in the pot, it will solidify and become eggflower-shaped. Steaming eggs in cold water will take a longer time to steam, and the egg custard will be less tender and delicious as the heating time is extended.

Eggs made in a pot of cold water are not tender enough, and a pot of water that is too hot can easily scald the egg mixture. Therefore, it is best to use a pot of warm water about 45 degrees when steaming chicken cakes, so that the steamed chicken cakes taste the best, and when steaming chicken cakes, the lid of the pot must be seamed, not too tight, so that the steamed chicken cakes will not have honeycomb eyes, and the taste is fresh and tender.

Steamed chicken cake is served in a pot with cold water or boiling water.

Steamed with cold water, the effect of egg cake is evenly dissolved in seasoning, and the taste is good and pleasant.

Steaming in hot water will have a little eggy smell and be more tender, and if there is seasoning, it will dissolve unevenly.

Hello, it is better to steam eggs in cold water.

Steamed eggs should be boiled before putting the eggs on the steam, or you can put them directly on the steaming, but the taste is average.

I usually steam it in cold water and wait for the water to boil for 10 minutes.

Steamed eggs in cold water, water open into steamed eggs is not good for eggs,

Why Steamed Eggs? Instead of boiled eggs? Boiled eggs must be cooked in a pot under cold water, because eggs are generally stored in the refrigerator, and they are easy to burst when they heat up sharply, and the same is true for steamed eggs.

Steamed chicken cakes must be filled with open water.

It should be steamed in boiling water as well.

Steamed eggs should be steamed in cold water, and the water can be boiled and then steamed, whatever.

Steam in a pot under cold water. Ingredients: 1 egg, water and eggs, 5 grams of soy sauce, 3 grams of sesame oil, 1 gram of salt.

Excipients: Appropriate amount of green onion.

Steps: 1. Prepare the ingredients.

2. Add salt to the water and stir until melted.

3. Add the eggs.

4. Stir well with chopsticks.

5. Sieve once, and do not filter out the foam.

6. Cover with plastic wrap and prick a few small holes with a toothpick.

7. Steam in a pot under cold water for 8 minutes over medium heat.

8. Pour in soy sauce and sesame oil, and add a little cool and white. Sprinkle with chopped green onions and finish with a tender and delicious steamed egg.