How do you steam eggs tenderly? How to steam eggs to be tender

Generally, it is better to pinch the table and steam. In this way, you can make good use of the time. It won't be steamed thoroughly. Or too tender.

Beat 3 eggs into the bowl, add salt and light soy sauce, stir well, add warm boiling water, the ratio of eggs to water is 1 ratio, stir while adding water, stir evenly, skim off the foam, cover with plastic wrap, prick out a small hole, boil the water in the pot and put in the egg liquid, cover and steam over high heat for 5 minutes, turn to low heat and steam for 3 minutes, pour sesame oil, sprinkle with chopped green onions.

To steam the eggs, you must first master the heat, not too big, not too small, and then you can add a little water to the poached eggs to maintain their tender taste.

First of all, the ratio of water to eggs should be appropriate, secondly, the mixing time should be moderate, and finally the steaming time should be controlled.

Method: 1. Beat the eggs in a bowl, beat them well and stir well.

2. Add warm boiled water, the amount of warm boiled water is about twice that of the egg liquid. Add salt to taste and stir well.

3. Use a small spoon to scoop the small foam on the surface of the egg mixture.

4. Bring the water to a boil in the steamer, add the egg mixture, cover the pot, and steam over medium-low heat for about 10 minutes.

5. Mix a little soy sauce with sesame oil, pour it on top of the steamed egg, and finally add chopped green onions.

Here's how to steam the eggs in water:

Ingredients: 3 eggs, a teaspoon of salt, a spoonful of light soy sauce, a spoonful of sesame oil, hot water at about 60°, and an appropriate amount of chopped green onions.

1. Prepare 3 eggs and beat them into a bowl and add a teaspoon of salt. Stir well with a whisk until there are no egg whites.

2. To make steamed eggs, the ratio of eggs and water is generally 1:, use hot water of about 60 °, and do not use cold water or boiling water directly. Slowly pour hot water into the egg mixture, whisking as you pour.

3. After the water and egg mixture are mixed evenly, you can see that there are many small bubbles, now filter them with a dense strainer. Filter out the small bubbles, and it is not easy to have honeycomb holes after the steamed eggs are steamed.

4. After the water is boiled, put it on the pot, cover it with a plate, which is simpler and healthier than using Zizhen plastic wrap, turn to low heat and steam for 9 minutes. When steaming the eggs, you can cut some chopped green onions.

5. Don't open the lid immediately after the time is up, turn off the heat and simmer for 5 minutes before opening the lid and taking it out. The steamed eggs made according to this method are very successful, and you can see that they are very tender and smooth, and they will shake when you shake them.

6. Finally, put a spoonful of light soy sauce and a spoonful of sesame oil, sprinkle with an appropriate amount of chopped green onions, and the delicious and nutritious steamed eggs are ready.

When I first started making steamed eggs, I didn't know how to do them, and they generally failed, either they didn't form them, or they had pores. If the steamed eggs are all pores, it means that there is air in the egg liquid, and if it is not fully stirred, the air escapes after being heated in the egg liquid and forms pores.

Generally speaking, the egg mixture should be stirred thoroughly. The foam after the egg mixture is stirred should be skimmed off with a spoon, and if you are particular about it, you need to use a gauze to filter the foam.

However, for home-style production, filtering foam with gauze is a bit of a fuss. In the process of steaming eggs, leave a little gap in the lid of the pot, do not steam the whole process, and you will have experience by doing it a few more times.

First, after the eggs are beaten into the bowl, add a similar amount of warm boiled water according to the amount of egg liquid, or cool boiled. The temperature of the boiled water must not change the egg liquid.

Second, stir the mixture of eggs and warm boiled water well in one direction, add a little salt, and the effect of adding the promise is not to increase the bottom taste, but to make the egg liquid better diluted.

Third, a layer of foam will be produced on the surface of the egg liquid after stirring, use a spoon to skim off the surface foam, after skimming, then lift the egg bowl and shake the table slightly to see if there is any foam, so that the egg liquid looks as calm as cooking oil.

Fourth, cover the egg bowl with plastic wrap, close the egg bowl, and use chopsticks to tie four to five small holes in the plastic wrap. The purpose of this is to allow the air to circulate, and the closure will cause the water vapor to fall back, and there will also be pores, which will also prevent the egg custard from forming. If you don't use plastic wrap, you should also add a lid on top of the steamed egg bowl, and you should also leak some seams.

Fifth, boil the water in the pot, put the egg bowl on the steamer and steam, under normal circumstances, the capacity of two eggs, the fire is basically steamed in five to six minutes.

Sixth, after steaming, put some sesame oil according to the taste, put some light soy sauce to eat, at this time, a spoonful down, the egg custard is smooth and tender like tender tofu.

Finally, to summarize:

Eggs must be mixed with the same amount of cold boiled or warm boiled water, stir well, and fully skim out the foam. If you can't do it once, you can come twice, put it in the egg bowl after boiling, and put a lid with a gap on the top of the egg bowl, or wrap it with plastic wrap and tie the holes. Cover and steam on high heat for five to six minutes, and you will have experience after a few more attempts.

Step 1: Prepare 120g of eggs and warm water, 60g of eggs after peeling, then you can put an appropriate amount of water in the pot and boil.

Step 2 Crack the eggs into a container and beat them with salt and warm water.

Step 3: Strain through a strainer to remove the foam.

Practice 2. Steps.

Here's how. Step 1

One fresh egg. Knock into a bowl, mix with a whisk, add a small amount of salt and mix thoroughly, then the egg liquid will be thinner and yellow than before.

Step 2: Add a small amount of water. Preferably lukewarm water. Cold water is not very good, and hot water is even worse, as soon as you rush in, it will become an egg flower.

Step 3: Add a small amount of oyster sauce to the water, mix thoroughly, mix into the egg mixture, mix thoroughly. Add a small amount of lard.

Step 4: Boil a pot of water and put it on steam. After the water must be boiled, then put the egg mixture on the steaming compartment, and then turn on the low heat, and the lid must be seamed, not tightly covered. The steamed egg custard will never have honeycomb eyes, and the taste will not be old.

Step 5: About 10-15 minutes, the egg custard should be almost ready. Sprinkle with chopped green onions (or pork or something like according to your preference), drizzle a few drops of steamed fish soy sauce and enjoy.

Collapse. Precautions.

1.The ratio of eggs to water is about 1:1 or 1:.

2.Warm water and mix well with the egg mixture.

Teach you how to make a steamed egg, learn this trick, the steamed egg is tender, smooth and delicious!

Ingredients [eggs, warm water, chopped green onions, light soy sauce].

1. Prepare three eggs, knock them into a bowl, add a little salt, and beat the egg mixture with chopsticks for later use.

2. Add warm boiled water to the egg mixture, the ratio of warm boiled water to the egg liquid is: 1.

3. After pouring the egg mixture with warm boiled water, quickly stir with a whisk for more than half a minute. At this time, a lot of foam will appear, and it will be sifted with a sieve spoon.

4. After sifting once, use a spoon to skim off the foam in the bowl. In this way, it will be delicate when it is steamed.

5. Prepare a pot, pour water into the pot, put a steamer, and bring the water to a boil.

6. After the water in the pot is boiled, steam it in the pot, cover a plate on the bowl, and steam it over medium-low heat for about 10 minutes. If you steam it for too long, the eggs will become very old.

7. After steaming, cover the pot and simmer for 3 minutes.

After a few minutes, you can take it out of the pot, drizzle with soy sauce and a little sesame oil, and use a knife to make a few cuts on the steamed eggs to absorb the flavor.

9. Cut some shallots, sprinkle with chopped green onions, and serve.

A steamed egg is ready, melts in your mouth, and tastes mellow!

Add about 2g of salt to the eggs and beat them, and then add warm water while pouring and stirring, the ratio of eggs and water can be, or 1:2, if you want to make the steamed eggs more delicate, you can pass a sieve, it is troublesome but it is okay, if there are bubbles on the egg liquid, you can skim it off with a spoon, cover it with plastic wrap, and poke a few small holes.

After the water in the pot is boiled, put in the egg liquid and steam for about ten minutes, then take it out, when eating, you can draw a cross in the middle of the egg, add sesame oil, soy sauce, and you can eat. The steamed eggs are particularly tender and delicious when they look like this.

Steamed eggs are one of the traditional delicacies, a home-cooked recipe for all ages, known as "steamed eggs" in the south and "egg custard" in the north. Shandong people and Northeast people mostly call it "steamed cake". Although "steaming eggs" seems simple, there are still many people who do not succeed in it, not because they put too much water, which leads to the separation of water from the eggs; It is that the water egg is too old and the egg body is honeycomb-shaped.

In order to successfully steam delicious water eggs, you need to control the amount of water, water temperature, egg beating skills and heat.