What is the physics knowledge of steamed eggs? How to make steamed eggs?

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.

Egg custard has been eaten by everyone, and it may have accompanied many people's childhood.

As a young man born in the 90s, the most delicious thing in childhood was egg custard, so I have some insights into this delicacy, and I will share it with you below.

The ingredients are simple.

1, 2 eggs.

Warm water (slightly warmer, around 35 degrees).

A pinch of salt.

A drop of vegetable oil. The ratio of eggs to water is 1:1.

2. Put salt, oil, eggs, and warm water into a bowl and beat until there are small bubbles in the bowl, that is, the foam from the beaten eggs, and then get all the foam out.

3. Put it in the steamer, steam it on high heat for 3-5 minutes after boiling, turn to medium heat and steam for another 5-7 minutes, and the smooth and delicious egg custard can be out of the pot.

After it comes out of the pot, you can put a little chopped green onion and Mijixian soy sauce according to your taste, or you can also drop a few drops of sesame oil and soy sauce. All very tasty. It is more suitable for the elderly and small babies.

In fact, there are many pairings of egg custard, such as putting some shrimp in it, or adding milk to steam. It's all nutritious and delicious.

It is summarized as follows. 1. Stir the eggs with warm water until a small foam appears.

2. Turn to medium heat after 3 minutes after boiling.

If you want to eat something older, you can put less water. It's going to be old.

Steamed eggs are a comprehensive application of physical knowledge such as physical state changes, energy conversion and conservation, and heat conduction.

Ingredients: 3 eggs, salt (a little), soy sauce (to taste), warm water (to taste), shallots (a little).

Steps and key points of steaming eggs:

Step 1: Crack the eggs into a bowl and remember to leave half of the egg shell for later use, this is very important;

Step 2: Measure the warm water with the remaining half of the egg shell (The temperature of the water should be between 40°-50°, remember, this is the key to the tenderness of the eggs);

Step 3: Add a little salt to the egg mixture with water (this is also the point, which can ensure that the egg is formed);

Step 4: Use a whisk or chopsticks to break up the egg mixture, for a longer time, until there are many delicate bubbles on the surface;

Step 5: Filter the beaten egg liquid through a sieve (key key key, this step is the key);

Step 6: You can add scallops, minced meat, shrimp, white scallops or nothing to the filtered egg mixture, which is determined according to personal taste;

Step 7: Let the filtered egg liquid stand for 10 minutes, mainly to eliminate the bubbles on the surface of the egg liquid, and you can also skim it away if you are impatient;

Step 8: Seal the standing egg liquid with food-grade plastic wrap, food-grade is high-temperature resistant and non-toxic, don't worry. (Critical key key, also critical);

Step 9: Put water in a pot and bring to a boil, then put the eggs in the pot to steam, cover and change to medium heat and steam for about 12 minutes.

Step 10: Remove from the pan, sprinkle with chopped green onions, drizzle with soy sauce and you're done!

Steamed eggs are a very simple home-cooked dish, but to be steamed to no honeycomb such as mirror, tender and smooth like tofu still need to pay attention to a lot of details, according to the steps I said above, the steamed eggs are really smooth and delicate! Steamed eggs are also nutritious, very suitable for the elderly and babies, you can try it!

If you really don't understand, you can ask me!

First, crack the egg mixture into a bowl and stir well. Then add salt, soy sauce, etc. to the egg mixture. Then steam for 10 minutes. Very tasty.

Prepare the fresh ingredients, clean the ingredients, put them in the pot, add the appropriate amount of condiments and sauces, and steam it for about 5 8 minutes, so that the steamed eggs are ready, very tasty, and quite nutritious.

Put the eggs in a pot under cold water, then wait for the water to boil and then take them out, and if you want to eat something a little cooked, then cook it for a while.

Beat the eggs into a bowl Beat evenly with chopsticks Add 3-5 drops of cooking oil Add a small half spoon of salt Stir well with chopsticks, add 150 grams of warm water, stir well, filter out the bubbles on the egg liquid surface with a spoon, cover with plastic wrap, steam in a boiling pot over high heat for about 10 minutes, after steaming, sprinkle a little chopped green onion, and finally pour in a little flavor of extra fresh soy sauce.

The correct way to steam water eggs is:

1. Prepare three laughing eggs first;

2. Punch into the bowl and touch the pin;

3. Stir up the eggs;

4. Add 300 grams of warm boiled water, stirring and adding water;

5. Remove the bubbles and put some salt;

6. Bring the water to a boil in a pot and put the eggs down to steam;

7. Do not remove the lid of the pot halfway, and turn off the heat after 15 minutes;

8. After the eggs are steamed, add sesame oil and soy sauce according to your preference.

Tips:

The first point: to add warm boiled water, not cold water, the eggs steamed in warm boiled water are more tender.

Point 2: When steaming eggs, hot water should be put into the pot and the lid should not be removed halfway.

Other ways to make eggs

1. Prepare 10 fresh eggs and clean the shed; Prepare an appropriate amount of green onion leaves, two slices of ginger, an appropriate amount of star anise, bay leaves, cumin, and peppercorns.

2. Add eggs under cold water to the pot, and use cold water to boil the eggs, which can be easily peeled. Turn on high heat and cook for 10 minutes to remove. After the eggs are removed, peel them in cold water and put them on a plate for later use.

3. Add oil to the wok, when the oil temperature is 5 hot, dense bubbles appear around, put the eggs in, fry them slowly over low heat, and fry the skin of the eggs until golden brown can be removed; When the oil temperature is 7 hot, fry it for 20 seconds, remove it and put it in cold water to form a tiger skin shape.

4. Add the base oil to the pot, add the green onion and ginger and the ingredients and stir-fry until fragrant, add the eggs, add a bottle of beer, two bowls of water, cover the lid and bring the water to a boil. Bring the water to a boil to taste, add an appropriate amount of salt, half a spoon of light soy sauce, a few grains of rock sugar and a few drops of dark soy sauce to adjust the color, and then add a little oyster sauce to enhance the freshness. Cover with a lid and simmer over low heat for another 15 minutes, then remove and serve.

The method is as follows: warm the water, and the amount of water is controlled between 1 times that of the egg liquid; The blisters must be cleaned and covered with plastic wrap; After the water is boiled, put it into the pot and steam; Steamed eggs must be simmered slowly over low heat, the fire is too big, and the eggs are easy to get old.

Here's how to steam the eggs:

1. Beat the eggs, add 1 times the amount of warm boiled water, add an appropriate amount of salt and beat well;

2. Sieve (if the screen is not dense enough, there are still small bubbles in the bowl after sifting, take a spoon and scrape it clean);

3. Cover the bowl with plastic wrap;

4. Add water to the steamer, after the water boils, put it in the steamed egg bowl, steam for 12 minutes on low heat, and then turn off the heat and steam for a few minutes.

5. Remove from the pan and sprinkle with chopped green onions.

6. Drizzle with seafood soy sauce and finish.

Categories: Life >> Food Cooking.

Analysis: Ingredients:

1 large (or extra-large) egg (2; 3 pcs) cold water 1 2 (1; 1 5) Cup salt 1 8

1／4；3 8) Appropriate amount of teaspoon light soy sauce and sesame oil.

Preparation: 1. Add 1 2 cups of water to the glass measuring cup (1 cup; 1 5 cups of annihilation), 1 minute (1 minute.

30 seconds; 2 min 15 sec).

2. Put eggs and salt in a bowl, beat with chopsticks until slightly foamy, and pour in 1 3 hot water to beat together.

Mix well, then pour the egg mixture into the hot water in the measuring cup, and beat well.

3. Pour the egg liquid into a round container through a small-eyed basket: 1 egg in a 300ml glass cup.

or an ordinary rice bowl with a diameter of 11 cm; 2 eggs in a glass bowl or porcelain with a diameter of 17 cm and a height of 3 cm.

Bowl; 3 eggs on a 20 cm diameter and 4 cm high Chinese porcelain plate.

4. Cut a round aluminum foil according to the mouth of the bowl, and its size should be 2 cm more than the mouth of the bowl.

Method: 1. Gently cover the aluminum foil on the cup (bowl or plate) with one side outward, so that there is 2 cm hanging around.

and placed on the turntable**.

2. Heat 5 (7) over low heat (30 firepower; 10) minutes. Then add it with a slow fire (10 firepower).

Heat 5 (10; 15) minutes. Let it sit for 5 minutes and then drizzle with cooked oil and light soy sauce to serve.

For example, in winter, when the temperature is low, the heating time of water should be increased by 10 (15; 20) seconds. Eggs are refrigerator temperature. Degree.

1.Crack the eggs into a bowl, mark the "Z" in the bowl with chopsticks, and stir quickly about 60 times until the eggs are scattered.

2.Add 100g of milk (about 100g if you can measure half an egg shell 5 times), a small amount of sugar, and then use chopsticks to mark the "Z" and stir about 60 times.

3.Remove the floating bubbles from the egg mixture.

4.Boil water in the steamer, put it in a bowl after the water is boiled, and put a small plate or small saucer on the bowl to avoid water dripping on the surface of the egg custard in the steamer.

5.Turn to low heat and steam for about 15 minutes.

The unique secret is to stir in the "Z" method, take out the bubbles, cover the dish and waterproof the drip in.

"First take a bowl, put in a raw egg, add some water, beat evenly, put some salt, and then put it in a pot to steam, after the pot, it is a bowl of hot and jelly-like things. The name of this food varies from place to place, with "steamed eggs" or "steamed eggs" being the main ones in the south and "egg custard", "egg paste" or "chicken cake" in the north. This thing is still the most charming thing that Shanghainese call - "stewed egg soup".

Is it worth talking about something so simple? In fact, it is far more difficult than stir-fried vegetables. Moreover, the difficulty is that if the fried vegetables are salty, just put less salt next time, but if this thing fails once, it will fail again and again.

There are two most common types of failures. The first is the separation of water eggs, there is a layer of eggs on top, scooping the surface, and water below, some people often think that it is not steamed, so the next time will increase the time; Some people think that they have added too much water, so they will adjust the ratio next time. This led to a second failure - the steaming was too old, the egg was too thick and hollow, so the time and the ratio of egg to water were adjusted.

However, eggs, water, and time, as if deliberately mischievous, can never understand their laws; Failure is always wandering between the two forms, and there is no way to find a central point.

If you still have to speak Shanghainese, you can only make this dish well if you understand the word "stewed egg soup". First of all, it is the word "stew", it turns out that this thing is not steamed, it is steamed in a hurry, and it is unevenly heated, which is a taboo for this dish. First prepare a pot, think of setting up the bowl so that the bowl does not touch the bottom of the pot directly, and then put water, the level of water is slightly lower than the edge of the bowl.

The purpose is to have more water and less steam, so it is stewed rather than steamed. Remove the bowl and bring the water to a boil.

When boiling water, you can mix the "soup". It's obviously solid, why is it called soup? This is the essence of this dish, the stewed egg should be stewed to be extremely tender, like soup is not soup to reach the realm.

Eggs, put them in a bowl and pound them with a mash, some people like to whip them in a bowl, but they are prone to produce many bubbles, which affects the appearance; If you use a Western-style fork to stir, the effect is better. In addition, you need to add water, the water should be about 70 degrees of hot water, add a little, stir a few times, add a little more, stir a few more times; The more water you add, the more tender the eggs become, the approximate amount is one egg to one glass of water, and don't forget to add salt and cooking wine.

Eggs, as soon as they are stirred, they should be steamed, let stand for a long time, easy to stratify, before steaming, scoop up the foam with a spoon, and then cover it with plastic wrap to avoid steam condensation dripping and boiling water overflowing. Turn down the heat until the water does not move, and place in a bowl with egg mixture. Then, is it a long waiting process, how much time does it take?

Half an hour. When you take out the stew, you're guaranteed to be "amazed" at your craft, and it's not an exaggeration to say it's tender and slippery. Stewed eggs, which can also be made into sweet, put them in the refrigerator and refrigerate them before eating; You can also take the clam meat and put it in, and beat the egg with the water in which the clam is boiled, its taste is delicious and abnormal, and some people even think that the clams stew is the highest state in the egg. ”

9 key points:

1. Water volume. When the eggs are opened, the ratio to the water in the egg wash is 1:1.

2. Water temperature. Use lukewarm water for egg mixture, not cold or hot water. The eggs steamed in cold water are not tender enough, and the hot water can easily wash the eggs into egg drops.

3. Add water tools.

There is no measuring cup at home, and the amount of water is not accurate, so add water with egg shells.

4. Additives.

Add a teaspoon of starch to each egg. Vinegar and eggs will have a chemical effect, making it easier for eggs to combine with water, water eggs will not separate, eggs will be more slippery, one egg with about two drops of rice vinegar, too much steamed eggs have a peculiar smell. If you don't like to eat steamed eggs with water, you can also add the same amount of milk to each egg.

5. Egg breaking tools.

It's best to have an electric whisk, if not, you can use a manual one, which is more laborious.

6. Sift. The foamed eggs must be sifted, or if they are not, they can be used with a drawer.

7. Oil. Smear some oil on the inside of the steaming bowl, it is not easy to stick to the bowl after the egg is cooked, and it is easy to clean.

8. a covering.

Cover the steaming bowl with the egg wash with plastic wrap to prevent the steam from dripping and smashing the egg noodles.

9. Heat. After the water is boiled, steam on low heat for about 12 minutes, turn off the heat and steam for a few minutes.