How much water to put in steamed eggs, and how much water to put in steamed eggs is appropriate

The water to be added to steamed eggs is twice as large as that of eggs.

When steaming eggs, the water should not be too much or too little, if the amount of water is too much, the eggs are not easy to form, and the taste is not tight, relatively thin, if the amount of water is too small, the eggs will appear more pores, affecting the appearance, and the taste is harder, so when steaming eggs, the ratio of eggs to water is 1:or 1:2.

If you want to make a steamed egg, you must do these "3 points" before steaming, so as to ensure that the steamed egg is fragrant, smooth and without pores, beautiful and delicious!

"Warm water" when beating eggs

If you want to be tender and delicious, you must add an appropriate amount of warm water, add a little salt or sugar to taste, the water temperature is required to be about 30 degrees, and the water volume is 1 egg with 2-3 spoons of warm water. The best way to do this is to pour warm water, then add salt or sugar and mix well, then pour in the egg mixture and beat well.

The beaten egg mixture should be "filtered".

In the process of beating the egg mixture, no matter how careful you are, you can't avoid producing a lot of bubbles, and these bubbles are the ** of the steamed egg pores, so if you want the steamed eggs to have no pores, you must filter the beaten egg liquid, and you need a relatively fine mesh sieve, so as to ensure that there are no pores when steamed, smooth and good-looking.

"Adjust the water temperature" before serving the egg mixture

Finally, the water temperature of the egg liquid in the pot, the water temperature is too cold, the steaming time will be extended, and the eggs will be steamed; If the water temperature is too high, the soda will condense on the lid and drip into the egg liquid, affecting the taste of the steamed egg. Best method: Bring water to a boil in a steamer, then turn to low heat and cool for 2 minutes, then add the egg custard, cover and turn to medium heat to steam.

The first step is not to add raw water. There are many people in the egg after stirring up, may directly add raw water into it, this practice is not correct, if you add raw water directly, it is possible to make the steamed egg have bacteria, this is absolutely undesirable practice, the correct way is to add warm boiled water, about 30 degrees.

Second, pay attention to the amount of water added. When making steamed eggs, you should also pay attention to the amount of water, which is also more important, many people may think that it doesn't matter how much water you add, but in fact, it is not the case, the amount of warm boiled water is about twice as much as the egg liquid, adding too little water will make the eggs not tender enough, and adding too much water may make the steamed eggs too bland.

Do you know how to add water to make steamed eggs? When making steamed eggs, in addition to adding some warm water to the eggs, you should also pay attention to adding another thing, that is, adding salt, adding salt can make the eggs easier to taste, and the steamed eggs will be delicious. Then put the eggs into the steamer before starting to steam, you must also filter the eggs to filter the egg liquid, which is also a very critical step, is extremely important, if there is no filtered eggs, it will make the egg surface have a lot of foam, after the egg is steamed, the surface will be in a pitted state, especially not good-looking, the surface of the egg will be very smooth after filtration, the steamed egg taste is particularly tender, in addition to the time of steaming the egg should also be controlled, the time can be controlled in about five minutes, After steaming, simmer it at residual temperature, and the steamed eggs will be very tender.

Eggs in steamed eggs: water =: 2 suitable.

Make steamed eggs. Add lukewarm water or cool to a boil at no more than 40 degrees.

There is no problem with the water; There is also a ratio between eggs and water volume, and the ratio between the two is between 1::2, that is, if the egg is 60 ml, then the water consumption should be between 90-120 ml. Add water to the bowl first to prevent the problem of steamed eggs sticking to the bowl.

Steps to make steamed eggs:

1. Add water to the bowl and knock in an egg.

3. Take a small rice spoon and scoop up the small bubbles in the egg wash and throw them away.

4. Cover the bowl with a layer of plastic wrap.

Use a toothpick to prick a few small holes.

5. Bring the water to a boil, put the bowl in, cover the pot, steam on high heat for 5 minutes, then turn to low heat, continue to steam for 3 minutes, and then turn off the heat.

6. Take out the steamed egg, remove the plastic wrap, and voila, this delicious taste that is smoother than a mirror is born.

7. Pour in a little light soy sauce and enjoy. Savor it carefully, it is tender and smooth, and the taste is graceful, which is really a pleasure on the tip of the tongue.

Precautions for making steamed eggs:

1. Some people say that warm water must be used to make steamed eggs, but in fact, it is not possible, cool white boiled or lukewarm water, but it must not be overheated water or raw water, if you add raw water, there will be a hornet's nest.

2. The ratio of eggs to water is between 1::2, if there is less water, the steamed eggs are not tender, and if there is more water, the steamed eggs will not be formed.

3. The bubbles generated when stirring the egg mixture must be shoveled off with a spoon, otherwise the steamed eggs will not be as smooth as a mirror.

4. About the time after the steamed eggs are put into the pot, then put them into the pot after steaming, first put them on high heat for 5 minutes, and then turn to low heat for 3 minutes.

5. According to personal preference, you can also add a little salt to the egg mixture. However, I like to drizzle a little light soy sauce after it comes out of the pan, it tastes even better.

The water to be added to steamed eggs is twice as large as that of eggs.

When steaming eggs, the water should not be too much or too little, if the amount of water is too much, the eggs are not easy to form, and the taste is not tight, relatively thin, if the amount of water is too small, the eggs will appear more pores, affecting the appearance, and the taste is harder, so when steaming eggs, the ratio of eggs to water is 1:or 1:2.

An egg contains as many calories as half an apple or half a cup of milk, but it also contains 8% of the phosphorus, 4% of the zinc, 4% of the iron, 6% of the protein, 6% of the vitamin D, 3% of the vitamin E, 6% of the vitamin A, 2% of the vitamin B, 5% of the vitamin B and the 5% vitamin B6. These nutrients are essential for the human body, and they play an extremely important role.

Steam the eggs in a pot for about 12 minutes.

Ingredients: 1 egg.

Excipients: a little sesame oil, an appropriate amount of salt, an appropriate amount of cold boiled water, and a little chopped green onion.

To prepare steamed egg custard.

1. Prepare the required materials.

2. Crack the eggs into a bowl and beat them with a whisk.

3. Add a pinch of salt and continue to stir evenly.

4. Then add an appropriate amount of cold boiled water.

5. Continue to stir evenly.

6. Sift the evenly beaten egg liquid.

7. Sieve for the second time, and the eggs will become smoother after two sieves.

8. Skim off the foam with a small spoon.

9. Then cover with plastic wrap and steam for about 12 minutes.

10. Sprinkle with chopped green onions.

Everyone's daily life often eats more eggs, it is a general food, eggs are more nutritious, such as containing protein, in addition to raw eggs contain calcium, phosphorus, iron and potassium and other nutrients, when the human liver tissue is damaged, eating more raw eggs is very beneficial, can promote the repair of liver tissue, in addition to eating more eggs can also improve memory ability, the following teach everyone to eat steamed eggs.

How many minutes does the egg steam for now?

Under normal circumstances, five to seven minutes is just right, don't steam for too long.

1.You have to add warm water or cold boiled water, not cold water;

2.The flow rate of adding water is about twice that of the egg mixture. The water flow can be adjusted according to your favorite flavor in the range of 1 to 2 times the egg liquid, more water is more tender, less water steamed eggs have a firmer taste.

However, it is best not to go beyond this category, too much water is very easy to cause the stool of the steamed egg to not form, and too little water will taste too dry;

3.The egg liquid must be too careful, and the small foam on the surface of the egg liquid must be scooped clean, otherwise there will be small bubbles on the surface of the egg after steaming;

4.The surface of the bowl should be covered with a plastic bag or outer lid to prevent water vapor from dripping down during the whole cooking process and making the surface uneven;

5.In the case of steaming, Chinese fire should be used, and the steamed water eggs are very easy to honeycomb with a large fire point;

One fresh raw egg. Knock into a bowl, mix with an electric whisk, add a small amount of salt to mix evenly, and the egg liquid will be thinner and yellow than before.

Now release the water. Preferably warm water. Cold water is not very good, and boiling water is even worse, so it becomes egg soup when you rush in.

The amount of water is very important, too little will make the egg custard feel more dense and older, too little egg custard will be more difficult to form, and the taste will be smooth. Then, even is usually an egg, measure the shell water. It is to put the two eggshells into the water, and fill them 2 times, which is the two eggshell water, in short, the water is two cups of egg liquid.

Hehehe. Add a small amount of sesame oil to the water and mix evenly, then add egg liquid and mix evenly.

Okay, after all the egg liquid has been prepared in advance, now let's talk about the whole process of steaming. The surface of the raw egg is smooth as a mirror, and the whole * this steaming method is up.

Boil a pot of cold water and put it in the steaming room. After the water must be boiled, then put the egg liquid into the steaming compartment, and then turn on the simmer, and the lid must be seamed, and there is no need to cover it tightly. The steamed egg custard will never have honeycomb eyes, and the taste will not be old.

In about 10 to 15 minutes, the custard should be similar. Sprinkle some green onions (depending on your interests, you can also add pork and the like), drizzle a little seafood soy sauce and enjoy.

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!

2. In addition, it should be noted that when making steamed eggs, do not put too much water, and keep the ratio of 1:1 with the egg liquid, if it is too much, it will easily lead to non-coagulation, and when stirring eggs, you can add an appropriate amount of salt to it, which can promote the coagulation of eggs.

Steamed eggs don't need to be steamed with water, the chef teaches you the tips of steamed eggs, which are smooth and refreshing without bubbles.

An egg put 1 3 water will do.

How to steam chicken cakes.

Step 1: Knock the eggs into a bowl and add an appropriate amount of salt and cooking wine. When we steam the eggs, we only add a little salt to taste, but this is not enough.

Because eggs are a very fishy thing, the smell of steamed eggs will be more serious, and if only salt is added, it cannot be fishy, so it is best to put a little cooking wine in it. Cooking wine can get rid of the fishy smell of eggs, and even if the steamed eggs are cooled, they will not have a fishy smell.

Step 2: Add Winchai water and stir. When many people steam eggs, for convenience, they will pour cold water into the egg mixture, which is really such a simple operation, which will make the eggs have a fishy smell and bubbles.

If you put warm water, it will make the egg liquid more tender and can also eliminate small bubbles to the greatest extent.

Note: When we put warm water, we need to put it in a ratio of 2:1 with the eggs, so that the eggs will be smoother in the mouth.

When we steam eggs, the proportion of water is actually very important, eggs into the bowl, to use warm water clockwise to stir, and the direction can not be changed, not too hard, otherwise there will be a lot of bubbles, adding cold water will make our steamed eggs hard, and it will also get old, and it will also affect the taste of eating.

Step 3: Filter with a strainer. In fact, this is very wrong, the eggs we have mixed have a lot of small bubbles, which will make the eggs not look good at all after steaming, and the entrance is not so tender.

After the eggs are stirred evenly, we cover the bowl with a layer of plastic wrap, and then prick a few small holes, in fact, this step is very critical, if you do not cover the plastic wrap, the surface of the steamed eggs will appear a lot of honeycomb, so it will not be delicious.

Step 4: Hot water on the pot. When many people steam eggs, they put cold water in the pot, but this will make the eggs cook slowly, and the cold water will be steamed all the time, which will also make the fishy smell of the eggs come out, so when you are steaming eggs, it is best to put hot water in the pot, which can not only shorten the time of steaming eggs, but also make the fishy smell of eggs quickly volatilize and will not stay in the pot all the time.

Heat the water in the pot, then put the eggs in the pot and steam for 7 8 minutes, don't take it out in a hurry after steaming, let it simmer in the pot for 2 minutes, the eggs that come out of this way are more smooth and tender, and the elderly and infants like to eat them very much.