How much water do you put in steaming an egg? How much steamed egg custard to put in an egg

Steamed eggs. There are two kinds, one is to steam the whole egg in a steamer, like a boiled egg.

In that way, there is no technical content in this kind, and there is no requirement for the amount of water discharged, as long as the pot is not dry, there is no clear requirement for how much water to put in. Of course, you can't fill a pot of water, you can't waste water and gas.

The other is "steamed eggs."

In some places, it is also called "egg custard", which requires some cooking skills.

As a very ordinary home-cooked food, steamed eggs look simple and very simple to make, but there are many people who can't do it successfully, either because there is too much water, which leads to the separation of eggs and water, or too little water is steamed out of dry, and there are many honeycomb holes, which can't raise the appetite.

In order to make a good steamed egg, you need to control the amount of water, water temperature, egg beating skills and heat.

As for how much water to put in, the answer is: the ratio of water to egg liquid is 2:1, that is, warm water that is twice the amount of egg liquid.

Ingredients for steamed eggs: eggs, salt, chives, soy sauce.

The steps of making steamed eggs: the first step, 3 bowls of eggs, students who have mines at home can beat a few more, add a small spoon of salt, add 2 times the warm water of the egg liquid, and then stir in one direction, remember, it is stirred along a place, do not stir left and right, otherwise the egg liquid will be easy to bubble;

The second step, after the egg liquid is stirred evenly, filter it with a colander with a fine mesh to remove some impurities and bubbles of the egg liquid, this step is very important, otherwise the steamed eggs will have honeycomb holes;

Step 3: Cover the bowl with a layer of plastic wrap.

Then use a toothpick to prick some small holes in the plastic wrap to avoid the heated gas of the plastic wrap from bursting;

Fourth, the steamer is steamed for 10 minutes, you can use the steaming function of the rice cooker to steam, the time is only for reference, you can also choose other steaming tools, the time is not too long, otherwise the eggs will be very old;

Step 5: Remove from the pot, use a knife to break into small pieces, and then pour the steamed fish soy sauce.

Sprinkle with chopped green onions and you're ready for a delicious steamed egg.

Summary of the main points of steamed eggs: <>

Essentials. 1. The amount of water, no matter how many eggs you beat, the amount of water is about 2 times the amount of egg liquid, or it can be 1:1, or, for example, the egg liquid is half a bowl, then put a bowl of water, and the water can not be put too much, too much will cause the egg water to separate;

Essentials. Second, it is recommended to use warm water, do not use cold water and boiling water, not to say that cold water cannot be used, but the taste of eggs steamed in cold water is not tender enough, and the effect made by warm water is better. Don't use boiling water, it's egg drops;

Essentials. 3. Be sure to filter with a strainer, which can not only filter the impurities that cannot be stirred up in the eggs, but also filter out the bubbles.

An egg can be put in half a bowl of water, so that the steamed eggs are very tender, and the taste is better, and the eggs are more nutritious and healthy.

When steaming eggs, we consider whether the taste of the eggs is fresh and tender, if we prefer the tender taste, we have a ratio of eggs to water of 1:2, and add water twice in the process of adding water.

It's best to put a small basin of water, because in fact, it's not good to put too much, and a little less can make the eggs more delicious.

80 g of water for one eggSteamed egg custard

The egg liquid and water amount of steamed egg custard should be well controlled, 1 egg can add 80 grams of water, if the amount of water is added less, it will cause the egg custard to become old, if the amount of water is added too much, it will cause the egg custard to be too thin, affecting the deliciousness. It is recommended to use the egg custard in the microwave.

Steaming, generally only need to steam for 2 minutes over medium heat, and sprinkle some chopped green onions after coming out of the pot.

Steamed egg custard tips

1. The comparison ratio of eggs and water should be appropriate. When making egg custard, the ratio of eggs to water is 1:2 or 1:15. If you like to eat egg custard with a more tender taste, you can increase the amount of water as appropriate.

2. Egg liquid filtration. The adjusted egg mixture can be filtered once or twice, and the steamed egg custard will have a more delicate taste. The heat of steamed egg custard should not be too large, so as not to affect the texture of the egg custard.

The above content refers to Encyclopedia - Egg Custard.

To steam an egg, put 78 ml of water, and here's how to steam two eggs:

Ingredients: 2 eggs, 156ml of drinking water, 15ml of soy sauce, 5ml1 of sesame oil, prepare all the ingredients, put two eggs in a bowl and beat well.

2. Add 156ml of drinking water to the egg mixture, and continue to beat well with chopsticks.

3. After beating evenly, take a sieve to filter out all the foam, and be sure to filter the slag clean.

4. Cover with plastic wrap to prevent water from dripping into the egg custard.

5. Put the beaten egg liquid into the steamer, steam on high heat for 10 minutes, change to low heat for 12 minutes.

6. After steam on low heat for 12 minutes, turn off the heat and continue to simmer for 5 minutes.

7. After five minutes, take it out and pour soy sauce and sesame oil on top of the egg liquid, and you can start.

The ratio of water is about the clear water of an egg and an egg shell.

Here's a simple and delicious home version of the tutorial:

Crack three eggs into a bowl, beat them quickly with chopsticks, add a spoonful of soy sauce and a spoonful of cooking oil, and continue to stir well;

Then add about 180 grams of water (the proportion of water is an egg and an egg shell of water) slag Zheng, stir into a smooth egg liquid, take a clean pot, boil the water and steam for 5 minutes to get out of the pot.

Finally, drizzle with soy sauce and cooking oil, cut the steamed egg custard with a knife and cut it into small pieces!

Steamed eggs put double the weight of the eggs in water. Here's how:

Ingredients: 3 eggs, a little salt, warm water is twice that of eggs, a little light soy sauce, a little sesame oil.

2. Put three eggs in a bowl.

3. Stir the eggs in one direction and add a little salt to block the coagulation of the egg whites.

4. Add warm water, the ratio of eggs to water is, be sure to follow this ratio. Do not use raw water for clean water, there is air in raw water, and after the water is boiled, some of the air can be discharged. The steamed egg custard in this way will hardly have honeycombs.

5. Filter the mixed egg liquid with a strainer to filter out all the foam, and the surface will be very smooth when it is steamed.

6. Bring boiling water, steam for about 9 minutes, and simmer for 3 minutes. The time is also determined by the number and size of the eggs. The covered part can be covered on a plate or with high-temperature plastic wrap, so you can choose according to your preference.

7. You can put some light soy sauce and sesame oil in the steamed egg custard, or you can add it at will according to your preference. If you have chicken soup at home, you can also substitute warm water, and milk can also do it.

In order to steam smooth and delicious eggs, you need to master the following points:

First, the ratio of eggs to water is 1:, which is the most important ratio.

Second, it is best not to put salt in steamed eggs, because it is easy to honeycomb when salt is added.

Thirdly, the water for steaming eggs should be cooled boiled water.

Fourth, never use high heat to steam eggs.

Let's talk about the specific operation method of steamed eggs.

Take a container to beat 4 to 5 eggs, use chopsticks to break up in a hurry in one direction at a time, and then inject cold boiled water according to the above proportion, and then beat it in a hurry, prepare a steaming bowl (the thinner the bowl, the better, it is best to use a stainless steel shallow disc), take chopsticks to block the foam on the surface of the egg liquid, and slowly pour the egg liquid into the steaming tray. Seal the steaming tray with plastic wrap, and then use a toothpick to insert some small holes evenly in the plastic wrap to prevent the water in the steamer from flooding into the egg mixture. Put water in the pot and put it in a steamer over high heat to bring the water to a boil, put the steaming tray on the steamer and change the heat to low and start steaming.

When steaming for two to three minutes, open the lid and let it go, then cover the lid and steam for ten minutes, a plate of smooth and delicious steamed eggs can be out of the pot, pour on the steamed fish soy sauce, drop a few drops of small grinding sesame oil, sprinkle with fresh green onions, and you're done!

How much water to add to an egg to make a steamed egg is about a ratio of 1 to 1—add less water to steam the egg will be harder, add more water will be tender. I usually come in this proportion, and in addition, add warm water. After beating the eggs, filter out the air bubbles in the eggs, then add warm water in proportion, cover with plastic wrap, and steam on high heat for about 8 minutes.

To make a steamed egg, an egg is generally doubled with water, and you can try to do it.

To steam an egg, put 78 ml of water, which is two-thirds of a wine glass.

Add warm boiled water in, remember to add warm boiled water, do not add raw water, add raw water will have bacteria, will make the steamed eggs have a fishy smell is particularly undelicious, the amount of warm boiled water added is generally more than the egg liquid, the egg liquid and warm boiled water are mixed and stirred, showing a bubbly state, the stirred egg liquid is filtered with a filter spoon, so that all the bubbles can be filtered out, and the eggs will not be pitted, and the surface looks particularly smooth, The texture of the eggs will also be a little more delicate.

To make steamed eggs, the water that needs to be added to an egg should be a finger high in our normal small bowl.

The main thing to do is to put the water in the steamed eggs, which is generally one to one, but such eggs will be harder when steamed, preferably 1:

There is also the problem of heat, it is best to steam it over medium heat for 5-10 minutes to get the benefits of steaming egg custard.

1.The best cooking method to preserve nutrients.

2.Egg white is very, very good lean protein, egg yolk is rich in nutrients, minerals in the egg with iron, sulfur, phosphorus is the most, vitamin A is the most, egg yolk also contains a lot of unsaturated fatty acids, but because of the high cholesterol content, it is recommended to eat an egg a day.

3.Eggs have a great effect on the nervous system and physical development, and the choline contained in them improves memory in all age groups.

Two eggs, a fifteen cm bowl, add water to one and a half centimeters away from the bowl.

If you want to steam eggs, you can usually add a bowl of water, but eggs are still very easy to cook, and this is very simple.

The ratio of steamed eggs to water is 2:1 for eggs, and the water can't be added too much, and it is easy to dilute if you add more.

How much water is it to steam eggs? The amount of water is enough, generally speaking, half of the eggs, half of the water should be fine, and it is steamed like this, tender and delicious.

How much water is in the knitted clip, if you want to be really tender, add a little more, which is probably the same as the comparison.