Should you add cold or warm water when steaming egg custard? How much water should I add?

When steaming the egg custard, you should add double the amount of warm water. In this way, the egg custard made can be very tender and delicious. When steaming, you should also master the heat and steam on high heat for 8 minutes.

When steaming egg custard, it is best to use warm water to steam egg custard, which is relatively tender, and the ratio of eggs to water is 2:1, so you must grasp this scale.

Warm water should be used, preferably with two spoonfuls of warm water. It's pretty much the same without eggs. The boiled egg custard tastes a little better.

When steaming the "egg custard", heat the water, so that the steaming time will be shortened, and the steamed egg custard will be more tender and free of pores. When it comes to egg custard, although the method is simple, it tastes good and is rich in nutrients. It tastes fragrant and tender, just like pudding and tofu.

Eggs are high in protein, especially suitable for the elderly and children. After the egg mixture is beaten with water, be sure to skim off the foam on the surface. Because these foams are the main cause of egg custard honeycomb.

Before steaming in the pot, buckle a plate over the bowl with the egg mixture. This prevents low moisture and uneven custards.

Then add a little salt to the egg mixture to taste, add a little cooking wine to remove the smell, and then stir the eggs, be a little careful when stirring, but try not to stir out too many bubbles, and filter them out, or skim them off with a spoon to ensure that the surface of the egg liquid is smooth, so that the steamed egg custard will be delicate and smooth. Cover the stirred egg mixture with a lid or a layer of plastic wrap, put it in a steamer, heat it over high heat, then bring the water to a boil, turn off the low heat, and steam for 8-10 minutes. After leaving the steamer, drop some steamed fish soy sauce, sesame oil and other seasonings to enjoy.

Eggs must be warm, not cold.

Custards made with cold water taste very bad, and the water cannot be heated. The egg wash is easy to make into egg soup, and the ratio of water to egg wash is about 1, so the taste is tender and there are no pores.

The lid on the bowl must be larger, so that there can be some gaps, or cover with a layer of plastic wrap and tie some air holes on it, so that the air in the egg custard can be effectively discharged, and at the same time, it can also prevent water vapor from dripping into the egg liquid.

The ratio of eggs to water is important, presumably. After adding water, stir well again. Strain through a small mesh sieve and let all the air bubbles in the egg wash be filtered out.

In this way, the steamed egg soup will not have bubbles. Then cover the bowl with a layer of plastic wrap and make holes in it with a toothpick. This prevents water vapor from backing up and affecting the taste of the eggs.

If plastic wrap is not available, cover with a plate and place in the pan to steam for about 10 to 15 minutes. This kind of custard is ready.

It should be chosen that hot water will have a good taste, and it will make a person feel especially comfortable to eat, and it can also get good digestion in life.

Add cold water. The egg custard boiled in this way is particularly Q-bomb, and it is also very delicious, and the taste is very tender.

It should be heated water, because hot water can make the eggs ripen quickly, and the taste will be better, which can remove the fishy smell.

Warm. If the user adds cold water to the egg custard that may be stewed when adding water, the taste will be relatively hard, and it will not taste so delicious, but if hot water is added, the egg will be directly scalded, and the egg custard will definitely not be able to be made. Therefore, it is most correct to add warm water, and when adding water, you must also pay attention to the ratio of eggs and water to control at 1:.

Steam egg custard with hot water.

Egg custard is a home-cooked dish made with eggs, which is delicate and tender. Eggs are rich in protein, fat, vitamins and minerals needed by the human body such as iron, calcium, potassium, etc., and the protein is high-quality protein, which has a repair effect on liver tissue damage. It has the functions of strengthening the brain, protecting the liver, preventing and treating arteriosclerosis, preventing cancer, delaying aging, and beauty and skin care.

Use warm boiled water and do the following:

Main materials; 1 egg.

Accessories; 1 2 teaspoons of salt, 1 2 teaspoons of chicken broth mix, a pinch of chopped green onion.

Preparation of egg custard:

1. Beat the eggs.

2. Mix in double the amount of warm boiled water and stir thoroughly.

3. Sift the mixed egg mixture.

4. Add an appropriate amount of salt.

5. Sprinkle in an appropriate amount of chicken powder.

6. Mix well and put in the microwave oven.

7. Heat on high for 1 and a half minutes, sprinkle with chopped green onions.

8. Egg custard finished product map.

To be precise, it's not true, at least the meaning is not clear. Beating eggs in hot water will form some egg drops, which will affect the appearance, texture and taste. Cold water is even worse, it is steamed out into a honeycomb.

The correct way is to cool boiled water, there is no air in it, and there will be no gas running out during the steaming process, and the egg custard will not form a honeycomb. Steamed egg custard has been a delicacy since ancient times, and it can be served on a large countertop, covered with shredded meat toppings or a hard dish. It is the most popular among the people, and it is a nutritious product for the elderly and children, and it is very convenient to make.

Start by mixing two eggs and three eggs in cool boiled water. Beat the eggs into a paste in the steaming bowl, then mix it with cold boiled water, drop a few drops of sesame oil to give enough salt, and continue to beat evenly. Then put the steamed egg bowl into the steamer, boil the water and cover, turn off the heat for 10 minutes on medium heat, and wait for a few minutes to open the lid and bring it out.

When steaming eggs, use cold water or hot water, and the correct way to steam egg custard in a restaurant.

Do you know whether it is better to use hot or cold water for steamed egg custard?

Many people habitually put the bowl in the steamer, cover the lid and open the steam, in fact, this practice is wrong, because in the process of steaming eggs, it is inevitable that there will be heat condensed to the lid, if you do not use plastic wrap, then it will cause the surface of the egg custard to be unsmooth, and the most important point is to use hot water to go to the pot, if the pot is cold under water, it will increase the time, so that the egg custard is naturally easy to get old.

Many people habitually put the bowl in the steamer, cover the lid and open the steam, in fact, this practice is wrong, because in the process of steaming eggs, it is inevitable that there will be heat condensed to the lid, if you do not use plastic wrap, then it will cause the surface of the egg custard to be unsmooth, and the most important point is to use hot water to go to the pot, if the pot is cold under water, it will increase the time, so that the egg custard is naturally easy to get old.

One serving of egg custard does not require many ingredients and seasonings to make a fragrant flavor and a delicate and smooth texture. And it's also very healthy, with a lot of high-quality protein. But to make the most delicious egg custard, when beating the eggs with warm boiled water, cold boiled water, the steamed egg custard is slightly hard. ‍‍

Beat the eggs into a bowl, then stir them into an egg liquid in one direction, then prepare a bowl of warm boiled water, slowly pour them into the egg liquid, then add a little salt, and continue to stir in one direction, here it should be noted that the ratio of water and egg liquid is 1:1, not more or less, otherwise it will affect the taste of the egg liquid, and you must add warm water, the steamed eggs steamed out with cold water are easy to appear honeycomb-shaped, and the hot water is not suitable, and the egg liquid will be washed into egg flowers.

Steamed egg custard should be warmed and boiled water, and steamed egg custard with cold water is prone to small holes like honeycomb nests. In addition, I will add a little pure milk to the egg mixture, so that the steamed egg custard is more tender and more nutritious. ‍‍

First of all, it should not be hot water, high temperature is called hot, if you use hot water, the eggs will be scalded at once, it is not egg custard, but egg drop soup. If you use warm water, the steaming time will be shorter, and the steamed egg custard will be softer and smoother.

Hot water and cold steamed egg custard are not right, I use warm boiled water to make it, and the effect is still very good. Beat the egg mixture with warm boiled water, which is generally twice as much as the egg. Crack the eggs into a bowl and stir well, then add warm water and a pinch of salt to beat the egg mixture.

Put the bowl with the egg wash into the steamer, turn on high heat, turn the water to boil, turn to medium heat and steam for about 10 minutes, turn off the heat. After turning off the heat, leave it for about 5 minutes, wait for the temperature in the pot to drop before opening the pot, take out the custard, sprinkle a little green onion, drop a few drops of sesame oil, and the delicious egg custard is ready.

Of course, it is lukewarm, water over 45 degrees Celsius, it destroys the protein, and the eggs steamed in cold water are not fluffy or tender, and it is best to use water at about 35 degrees.

Egg custard is indeed delicious, but it is not easy to make, and if you are not careful, it will appear honeycomb. So, is the steamed egg custard hot or cold water? Many people use lukewarm water, or lukewarm water.

I've always used cold water, and the results are pretty good. Beat the eggs and pour them into a bowl, then stir them repeatedly, then add one to two times the water of the eggs, add an appropriate amount of salt, and stir well. Cover the bowl with plastic wrap and prick a few small holes in the plastic wrap.

This step is very crucial, if it is not covered with plastic wrap, the egg custard will have a lot of honeycomb, which will not taste good. Put it in a pot and steam for 12 or 3 minutes, turn off the heat, and wait a few minutes for it to come out of the pot.

1.It depends.

2.When steaming eggs, some water will be put at the bottom of the pot to steam egg custard, and the amount of water to be added to steamed egg custard should be determined according to the amount of egg custard, the ratio of egg custard and water is generally 1:2, that is, for example, the amount of egg custard, then you need to add two bowls of water, or it can be more, but the amount of water must not be less, otherwise it is easy to affect the taste of egg custard.

3.Eggs: Eggs are eggs laid by hens, which can hatch chicks after fertilization, with a hard shell on the outside and air cells, egg whites and yolks inside.

4.Eggs contain a lot of vitamins, minerals and proteins of high biological value, and are one of the foods commonly consumed by humans.

Steamed egg custard should be added with cold water, so that the water and egg liquid can be fully integrated, and the steamed eggs are also very tender. If hot water is added, it is possible that the eggs will be scalded and become shredded eggs, and they will not be steamed into egg custard. When adding cold water, you can use your other hand to stir the egg mixture, and when the egg mixture becomes lighter in color, you can stop adding water.

Should I add cold or hot water?

Of course, you have to add cold water, after all, the temperature of hot water is very high, and the heat resistance of eggs is not very good. Many people drink eggs with boiling water in the morning, so cold water should be added when steaming eggs. In this way, the egg mixture can be fully integrated with the water, and the steamed egg custard is very tender and delicious, and there will be no obvious foam.

If you add hot water, it is possible to make the egg mixture solidify after being heated and become shredded eggs, so the egg mixture cannot be steamed egg custard, you can only add a little hot water or throw it away. You can't add too much cold water, otherwise the egg custard steamed out of the egg liquid will not solidify, which is particularly unpalatable.

Precautions for steaming eggs.

When steaming the eggs, you can add some oil, such as box oil or lard, so that the eggs are more hesitant and will not be sticky. If you like meat or shrimp very much, you can also chop these two ingredients into pieces and put them on top of the eggs. After mixing the egg liquid with cold water, you should use a fine gauze to remove the foam on the surface of the egg, and then spread a layer of plastic wrap and prick a few holes in the plastic wrap, so that the eggs will not appear honeycomb shape after steaming, and will not be heated unevenly.

Summarizing steamed eggs seems simple, but there are so many tips that if you don't notice, it will make the steamed, eggs hard to eat. I prefer steamed eggs with lard added to them, such steamed eggs are very sweet, and they are also very tender and delicious.

Under normal circumstances, people will choose to open it cool, because it will become very tasty and will have good nutritional value. Protein can be supplemented. And the eggs will become very solid.

If you choose hot water, it will end up being very untasty, and it will not feel very smooth or tasteful.

You should choose cool and white, so that you will have a good taste, and you will feel very delicate and smooth and will not lose nutrients.

1. It depends. When steaming eggs, some water will be put at the bottom of the pot to steam egg custard, and the amount of water to be added to steamed egg custard should be determined according to the amount of egg custard, the ratio of egg custard and water is generally 1:2, and the slow chain circle is such as the amount of a bowl of egg custard, then you need to add two bowls of water, or it can be more, but the amount of water must not be less, otherwise it is easy to affect the taste of egg custard.

2. Eggs are eggs laid by hens, and chicks can hatch after fertilization, with a layer of hard shell on the outside, and a white and yolk part of the egg called Zheng chamber inside. Eggs contain a large amount of vitamins, minerals and proteins with high biological value, and are one of the foods commonly consumed by humans.

Cold; Probably not. You can beat the eggs in a bowl, then stir constantly, add some water to the bowl, and then put them in a pot to steam for a while.

Steamed eggs with who to put cold water, so that the egg custard will be more delicious, and will also solidify, in addition to putting cold water, but also to make the egg liquid fully stirred;If you put it in after the water is boiled, it will cause the temperature difference between the inside and outside to be too large, and the egg liquid will become honeycomb when it solidifies.