How to steam duck eggs to be delicious, can duck eggs be steamed and eaten

Ingredients: 2 duck eggs, a little green onion.

Step 1: Prepare a little green onion, wash it, cut it into chopped green onions, put it in a clean small bowl, add half a spoon of oyster sauce, half a spoon of sweet vinegar (balsamic vinegar).

or without vinegar), a spoonful of light soy sauce, and a little cooking oil.

Step 2: Prepare a large bowl, knock in the eggs laid by the two neighbors' female ducks, add a little salt to increase the taste, dip some white vinegar on the chopsticks and beat into egg liquid!

Step 3: Mix warm boiled water into the egg mixture, according to the ratio of egg liquid and water, and quietly tell you that this ratio is the most tender!

Step 4: Prepare a steaming bowl, strain the egg mixture into the steaming bowl, and discard the filtered foam. Of course, you can also use a small spoon to slowly skim off the foam.

Step 5: After the water in the pot is boiled, put the egg mixture and the bowl into the pot and steam it through the water!

Step 6: Water vapor during steaming.

There is a possibility that it will drip on the steamed egg.

, affect the appearance, it is best to take a clean dish and cover it. Cover the pot and steam on high heat for 8 to 10 minutes.

Step 7: Finally steamed, remove the lid and saucer, the steamed egg is smooth and beautiful!

Step 8: Pour the sauce over the steamed eggs and you're ready!

When I was a child, my favorite duck egg steamed egg was ready, the egg surface was smooth and non-porous, and the inside was also smooth and non-porous, tender and jelly, after pouring the sauce, the green onion was fragrant, fresh and fragrant, and it also had the flavor of meat, which was not fishy at all!

As soon as it was served, my children drooled when they looked at it, and the duck eggs made with this soil duck egg were really much better than the eggs!

Tips: 1. The ratio of water to egg liquid is, and the steamed eggs made by this ratio are the most tender! Beating eggs and adding a little salt to increase the bottom flavor is also conducive to the coagulation of the egg liquid. A little white vinegar on the chopsticks can remove the fishy smell of the egg mixture.

2. It is best to use warm boiled water for water, so that there will be no pores in the steamed eggs!

3. When steaming in the pot, it is best to take a dish and cover it on it, which can prevent the water vapor from dripping, causing the surface of the steamed egg to be unsmooth, which will affect the appearance!

Steamed duck eggs. 1.Preparation: 3 duck eggs, 1 preserved egg, 1 ham sausage.

2.Boil the preserved eggs for 3 minutes, then dice the preserved eggs and ham sausages.

3.Crack one end of the duck egg, cut off the eggshell, pour some egg whites out, fill the preserved egg and ham sausage, and pluck it with chopsticks.

4.Cover the mouth with plastic wrap and steam in a steamer for 20 minutes.

5.Peel off the shell and cut it in half to catch the eye, this will be more eye-catching than duck eggs!

Preparation of steamed duck eggs. Beat the duck eggs in a container, add a pinch of salt and monosodium glutamate and stir well. Skim off the foam and sprinkle some chopped green onions on top. At this time, you can steam it in the pot, and after steaming, add soy sauce and sesame oil to taste.

1. Ingredients: two duck eggs, appropriate amount of sugar, pure milk.

2. Warm the milk in hot water, then pour it into a bowl and add an appropriate amount of sugar and mix well.

3. Beat the duck eggs into a bowl and stir them with chopsticks.

4. Pour in the warm milk, the milk and the egg mixture are one to one, and stir well.

5. Strain the egg mixture.

6. Cover the egg mixture with plastic wrap.

7. Use a toothpick to prick a few small holes to exhaust.

8. After gassing, the fire can be fired for 10 to 12 minutes.

1.Prepare duck eggs, green onions, dried radish, and dried shrimp. Beat the duck eggs into a bowl and beat them with a whisk.

2.Wash the pot, boil dry, put oil, boil until 7 or 8 is hot, add dried radish and dried shrimp, stir-fry it slightly and stir-fry until fragrant, pick it up and put in the egg mixture.

3.Stir well with a whisk, put it in a hot oil pan of 7 or 8, and fry on both sides until golden brown.

1. Ingredients: two duck eggs, appropriate amount of sugar, pure milk. 2. Warm the milk in hot water, then pour it into a bowl and add an appropriate amount of sugar and mix well.

3. Beat the duck eggs into a bowl and stir them with chopsticks. 4. Pour in the warm milk, the milk and the egg mixture are one to one, and stir well. 5. Strain the egg mixture.

6. Cover the egg mixture with plastic wrap. 7. Use a toothpick to prick a few small holes to exhaust. 8. After gassing, the fire can be fired for 10 to 12 minutes.

1. Ingredients: two duck eggs, appropriate amount of sugar, pure milk.

2. Warm the milk in hot water, then pour it into a bowl and add an appropriate amount of sugar and mix well.

3. Beat the duck eggs into a bowl and stir them with chopsticks.

4. Pour in the warm milk, the milk and the egg mixture are one to one, and stir well.

5. Strain the egg mixture.

6. Cover the egg mixture with plastic wrap.

7. Use a toothpick to prick a few small holes to exhaust.

8. After gassing, the fire can be fired for 10 to 12 minutes.

Duck eggs can be steamed and eaten. Duck eggs can be fried in soup, boiled, shelled and eaten, or beaten into a bowl and stirred with boiling water to form duck egg drops. Duck eggs are eggs that can hatch into ducklings. It mainly contains protein, fat, calcium, phosphorus, iron, potassium, sodium, chloride and other nutrients.

Duck eggs are composed of eggshells, locust membranes, air chambers, egg whites, egg yolks, frenulums, ovules or placenta and other parts.

Duck egg purchase skills: Hold the duck egg and shake it from side to side, and the one that does not make a sound is a good duck egg. Duck eggs should be stored in the refrigerator, pay attention to the big head up, small head down, which is beneficial to Qingyin Spring to ensure the quality of duck eggs.

【Steamed eggs】

Ingredients: 2 eggs, 1 2 teaspoons salt, a little soy sauce, 3 drops of oil, about 280 ml of warm water, chopped green onion, a little.

Method 1: Crack two eggs into a steaming bowl.

2. Beat the eggs.

3. Add 1 2 teaspoons salt, a little soy sauce and oil, and beat evenly.

4. Add about 280ml of warm water and stir clockwise while adding water.

5. Use a spoon to scoop away the bubbles floating on the surface.

6. Put an appropriate amount of water in the steamer and bring to a boil. When the water is boiling, put the eggs in. Steam on high heat for about 10 minutes.

7. Open the lid and sprinkle a little chopped green onion, then cover the lid and bake at residual temperature.

8. Take it out and pour a little soy sauce on the surface with a spoon.

TipsDifferent materials vary from container to different shades of heat transfer, so you need to adjust the time of steaming the eggs according to the material and depth of the container used.

Orange steamed egg] with orange, egg, sugar.

Method 1: Beat the eggs, add a teaspoon of sugar and stir well.

2. Wash the oranges and knead them on the cutting board for three to five minutes.

3. Cut the orange in half, squeeze and stir in the orange with your hand and spoon, and squeeze the orange juice and orange flesh into the bowl with the egg wash (in fact, you don't need to squeeze it too cleanly, anyway, the egg liquid will have to be poured into the orange peel again after a while, so don't break the orange peel too hard when using the spoon to dig out the orange flesh).

4. Pour the egg mixture with orange juice and stir well into two orange bowls, don't pour too full, it's better to leave a 1 cm edge (I pour a little full, so it will be a little overflowing after steaming).

5. Cover the orange bowl with a layer of plastic wrap (so that it is not easy to have small holes) and put it in a steamer over high heat to boil the water, then turn to low heat for a total of 10 minutes

Be sure to adjust the ratio of eggs to water, about one egg, twice the number of eggs, so large volume of water, and then cover the steaming bowl with a layer of plastic wrap or a layer of tin foil, so that the water does not need to drip onto the steamed eggs to taste better.

Super-fast zero-failure steamed egg custard.

I've done it many times before, but I'm either old or not very formed. After repeated experiments and references to other recipes, I finally came out of the school.

It's really time-saving to do this in the morning. Boil water in a pot first, then stir the egg mixture well and cover with plastic wrap. The water in the pot is also boiling, steam the egg mixture, set an alarm clock for ten minutes with your mobile phone, and you can wash up.

Ingredients: 2 eggs.

Warm water in a small half bowl.

Salt to taste. Vinegar 1 spoonful.

Sesame oil 1/2 tablespoon.

The practice of super-fast zero-failure steamed egg custard.

Preparation: two eggs, plastic wrap. Add a pinch of salt to the eggs and stir to combine.

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Pour in 1 or more times the water, stir well, and then use a small spoon to remove the foam and bubbles. Keep with plastic wrap and prick a few holes. (Both warm and cold water are fine).

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Boil water in a pot, steam on the pot, steam on high heat for 11 or 2 minutes, and take it out. Add some vinegar and sesame oil. Super fragrant. (If you steam less or more steam, increase or decrease the time).

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Some recipes are to pour in water and stir again. Actually, the effect is the same, I've done it all. The most important thing is to stir well and skim off the foam.

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Tip: If you feel that plastic wrap is not safe, you can also cover it with a plate. Whether it is plastic wrap or plates, the purpose is to prevent the steam on the lid from dripping, and the heat is evenly heated, making the taste smoother.

To make steamed egg custard (smooth and tender), the steps are as follows:

First, beat 2 eggs in a bowl;

In the second step, add a small spoon of salt, or adjust it to your taste;

Third, add a few drops of cooking oil;

Fourth, use chopsticks to stir well in the same direction;

Fifth, add half a bowl of water (about 100 grams);

Sixth, stir well again;

Seventh, boil water in a pot, put it in a stand, and put a pair of chopsticks (emphasis added) on one of the branches;

Eighth, put the egg pot on the stand, and adjust the heat to medium-low heat (focus);

Ninth, cover the pot and steam over medium-low heat for 25 to 30 minutes. If it is an ordinary rice cooker, it is to block the lid with chopsticks, and the lid is also not tightly covered, and steam for 25 to 30 minutes by pressing the button with the smallest firepower;

Tenth, the steamed egg custard is very elastic and tender, and the spoon is pressed down on the egg custard and bounced up without breaking the skin;

Note: After the smooth and tender egg custard is just right, you can sprinkle some seasonings on it according to your taste, such as chopped green onions, edible soy sauce, etc.

Put a stupid egg in a bowl and stir it with chopsticks until it foams, and steam it in a steamer for 5 to 6 minutes, sprinkle chives on top and it will be very delicious.

How do you make a whole steamed egg delicious? Elder brother! Cover the curtain and steam. The earned is also delicious, and the eggs are beaten into egg custard and put in the custard for five or six minutes. It is best only to have a very tender chicken cake.

Add a pinch of water, salt or other fishy liquid.

Ingredients: 300 grams of duck eggs.

Seasoning: 2 grams of salt, 1 gram of monosodium glutamate, 1 gram of soy sauce, 15 grams of shallots, 1 appropriate amount of each, break the duck eggs in a small basin, put a little salt and monosodium glutamate, and beat well with chopsticks.

2. Then add water while continuing to stir with chopsticks.

3. The best water is hot water or warm boiled water overnight, and you can add as much water as you want, and you can fill up a small basin.

4. Just be sure to stir well, and then skim off the foam on it with a small spoon.

5. You can cut some minced green onions and sprinkle them on top, or you can leave them alone, and then steam them in the pot.

6. Add soy sauce and sesame oil after cooking, and you can enjoy.

7. If you are afraid of cooking old, it is best to buckle a plate on a small basin. There will be no honeycomb.

Steamed duck eggs with milk.

Ingredients: 250ml milk, 1 duck egg, 1 duck egg yolk, appropriate amount of sugar Production steps:

1. Beat 1 whole duck egg and 1 duck egg yolk well and beat it apart.

2. Slowly add the milk to the beaten duck eggs, and then beat evenly.

3. Add the sugar to the milk duck egg mixture, and then whip well.

Delicious and nutritious egg custard: First of all, you have to beat the eggs into a bowl, beat them, add warm mineral water or cold ones (it can't be hot, hot eggs will be cooked), and continue to stir well. Then you have to use a fine sieve (you can also use that kind of fine mesh fence) to filter several times, because there is a placenta in the egg liquid, which affects the taste, and after filtration, you will find that there is a white membrane on the fine sieve, which is the placenta in the egg.

Step 3: Add a pinch of salt, monosodium glutamate, and continue to stir the egg mixture well. The fourth step is to wash and cut the oyster mushrooms or shiitake mushrooms into small cubes, put them at the bottom of the bowl, remove the shrimp line from the shell, put them on the diced mushrooms, pour in the egg mixture, and seal the bowl mouth with plastic wrap (to prevent water vapor from causing small pits on the egg custard). The fifth step is to steam over water.

After the water boils, steam for seven or eight minutes. After the pot, according to personal taste, you can order a little soy sauce, sesame oil and other seasonings, you try it, the taste is very good, I often steam it for my family, better than buying outside. There are also tips for steaming, don't put the lid on the pot very tightly, leave a little crack, and the egg custard will not appear one by one because of oversteaming.

Exclusive secrets, passed on to you).

Steamed eggs do this, and babies are no longer picky eaters! Give it a try!

Beat the eggs, add water and cooking oil, put the chopped carrots and broccoli in the pot and steam for 10 minutes.

I steamed it like this, an egg, a little salt, a few drops of clear oil, mix for two minutes, add more than half a cup of cold water, put it in the pot, the water in the pot is cold, steam for a few minutes, the egg will be old for a long time, and it is not delicious.

Beat the eggs, add a small amount of salt, rice wine, add enough boiling water (70 or 80 degrees) at a high temperature, stir well, put it in the pot and steam, 5 minutes after the pressure cooker bubbles, add a little soy sauce after the pot. The key to steaming eggs is to grasp the time of steaming eggs.

Beat the eggs well, put in the appropriate salt and blending oil to continue stirring, after stirring, add appropriate water (room temperature can be) how much water to add according to personal preference, and then put it in the pot to steam, generally about 10 minutes, do not immediately pick up the pot after steaming, to stuff for 5 minutes, if you do not grasp the time well, you can use the rice cooker to steam the rice when the eggs are steamed, and the rice is good, and the eggs are steamed.