How much water is an egg in a chicken cake? How much water is equivalent to an egg when baking

Twice as much water as the eggs will do, and if you want to eat something a little dry, put a little less water.

Ingredients: 3 eggs, a little salt, a small half bowl of cold white that is almost not hot, a little meat sauce, a little sesame oil, a little light soy sauce;

How to do it]:

1. Prepare a large bowl, beat three eggs into the bowl, and gently whip the egg liquid in the bowl with chopsticks.

2. When whipping the egg mixture, do not turn in a circle, you need to whip horizontally or vertically, be sure to be gentle, and try to avoid whipping too many bubbles from the beginning;

3. The amount of warm water added to the egg liquid determines the freshness and tenderness of the steamed egg custard, the more water the egg custard will be more tender, but it can not be too much, about 3 eggs 150 grams -250 grams of warm water, you can also add it according to the ratio of 1 part of egg liquid and 2 parts of warm water, if you like to eat a little dry egg custard, similar to jelly, the amount of warm water is slightly less;

4. After putting 150-200 grams of warm water into the egg mixture, add a small half spoon of salt, about 2 grams of salt;

5. After adding warm water and salt to the egg mixture, you need to gently whip it with chopsticks again;

6. The trick to make the steamed egg custard fragrant, tender, smooth and honeycomb is to sieve the egg liquid, filter out the bubbles and floating powder, and then put the egg liquid through the mesh spoon into 2 small bowls.

7. If there is still a slight bubble on the surface of the filtered egg liquid, you can scoop it out with a soup spoon;

8. After the water in the steamer is boiled, put the egg liquid into the steamer respectively, in the process of steaming the egg custard, if the steam in the steamer is too large, it will make the egg custard appear honeycomb, so that its umami will decrease;

9. If you want to have a smooth surface of steamed egg custard, like a mirror, the last way is to deflate in the steaming process, do not cover the steamer tightly, put a chopstick, leave a little gap, run while steaming, and steam for 10 minutes on low heat;

10. Steam over low heat for 10 minutes, the tender and smooth steamed egg custard is ready, according to the different tastes of individuals, before eating, put a little sesame oil, light soy sauce, chopped green onion, or put in a little minced meat sauce, which is a very good choice;

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How much water is an egg in a chicken cake?

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2018-01-03 It's all dry goods, come and pay attention.

Concern. Ingredients: eggs, salt, water, oil, chopped green onion.

Method 11: One fresh egg. Knock into a bowl, mix with a whisk and add a small amount of salt.

Mix thoroughly, and the egg liquid will be thinner and yellow than before.

2. Now add 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.

3. Add a small amount of oyster sauce to the water, mix thoroughly, mix into the egg liquid, and mix thoroughly. Add a small amount of lard.

4. Boil a pot of water and put on the steaming compartment. 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.

About 10 to 15 minutes, the custard should be about the same. Sprinkle with some chopped green onions (or pork or something like according to your preference), drizzle a few drops of steamed fish soy sauce and enjoy!

Pay attention to a few points, and you will definitely steam a delicious egg custard:

1.The ratio of eggs to water is about 1:2;

2.Warm water should be added and stirred well with the egg mixture;

Summary. Eggs, also known as chicken eggs and chickens, are eggs laid by hens. It has a hard shell on the outside and an air cell, egg white and yolk on the inside.

Rich in cholesterol and nutritious, an egg weighs about 50 grams and contains 7 grams of protein. The amino acid ratio of egg protein is very suitable for the physiological needs of the human body, easy to be absorbed by the body, the utilization rate is as high as 98%, the nutritional value is very high, and it is one of the foods commonly eaten by humans.

Eggs are made up of egg white, eggshell, yolk, shell membrane, placenta, yolk frenulum, cuticle, yolk membrane, and eggshell membrane.

How much water is equivalent to an egg when baking

Hello, make a chicken cake with an egg put 75ml of water, the ratio of egg liquid and water is between 1:1--1:, and the proportion of water is mainly added according to your favorite taste, if you like to eat harder, you can add less water, and you can add more water if you like to eat soft Pangsen.

Please refer to the above.

The water content of an egg is about 35 grams.

Eggs, also known as chicken eggs and chickens, are eggs laid by hens. It has a hard shell on the outside and an air cell, egg white and yolk on the inside. Rich in cholesterol and nutritious, an egg weighs about 50 grams and contains 7 grams of protein Zen reed.

The amino acid ratio of egg protein is very suitable for the physiological needs of the human body, easy to be absorbed by the body, the utilization rate is as high as 98%, the nutritional value is very high, and it is one of the foods that human beings often eat. Eggs are composed of egg white, eggshell, yolk, shell membrane, placenta, yolk frenulum, keratin layer, yolk membrane, and egg shell membrane.

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The ** ratio of water to eggs travels to water: eggs = 2:1

Method:

1. Beat the eggs into a bowl, fill each eggshell with water twice and then pour it into the bowl.

2. Add a little bonito powder and salt to the egg mixture, beat the egg mixture quietly and sift it.

<>3. Then put the egg mixture into the electric pot, cover a plate on the bowl, then cover the electric pot lid, and steam for about 15 minutes.

Summary. Hello, dear, Mr. Xiao Wang, who loves life, will answer for you, the perfect ratio of chicken cake, eggs and water is 1:2.

Hello, dear, Mr. Xiao Wang, who loves life, will answer for you, the perfect ratio of chicken cake, eggs and water is 1:2.

The proportion of chicken cake is very critical, the chicken cake will not be formed if there is too much water, the texture of the chicken cake is old and hard, and the taste is not good, it is best to beat 1 egg in a bowl, add water equal to twice the egg, so that the steamed eggs will not cause the egg custard to be coagulated and formed due to more water, and will not cause the egg custard to taste quietly tight and not delicate due to less water.

Tip, when steaming eggs for the first time, it is recommended that after beating the eggs, pour the water into the bowl twice with the eggshells on both sides, so that you will not be able to get the amount of water added. In addition, it is best to boil the water first, then let it cool to a temperature of about 30 degrees, and then pour it into the egg liquid, stir evenly, so as to ensure that the egg liquid is clean and hygienic, and the nutrient solution will not be lost.

The ratio of water to eggs for chicken cakes steamed with one egg is 2 to 1 or 3 to 1, break 1 egg and stir it constantly with chopsticks, then add 2-3 bowls of water, the bowl is not too big, otherwise it will not be good if there is too much water.

Preparation of steamed chicken cake:

1. The first thing is to buy fresh eggs, the quality of eggs has a great impact on the taste of steamed chicken cakes. Therefore, eggs should not only be fresh, but it is better to choose local eggs with a more delicious taste. Therefore, choose 2 to 3 fresh eggs of moderate size and good color (choose according to the amount of food and number of people), preferably just one bowl of boiling.

3. Add twice the warm water of the eggs to the bowl, the water is boiled warm water (cold water contains more air, if you add cold water directly, it will make some pores in the chicken cake) and then stir the water and eggs evenly. If there is a filter, you can filter it with a filter, which is not very important.

4. If there is a pressure cooker, you can put a steaming drawer in the pressure cooker to steam, and if not, use a pot with a lid to put water for steaming. If it is a pressure cooker to cook, it is directly put in, if it is a general pot, you can wait for the water to be hot, and then put the eggs on the steaming drawer and open the low heat to steam. It can also be covered with plastic wrap before putting it in the steamer to prevent moisture from dripping into the custard during the steaming process (which is not particularly important at all).

5. The steaming time is about 10 to 15 minutes, and the smooth aroma of the egg custard surface at this time also comes out, and the egg custard is steamed. The whole process of making it is relatively simple.

6. Finally, add some extra seasonings according to personal preference, such as sprinkle with chopped green onions and add some sugar. If you like spicy food, you don't have any objection to adding spicy, but the chicken cake is still suitable for light and refreshing taste, in short, it is good to meet your personal taste.

Steamed chicken cake.

The ratio of water to eggs for chicken cakes is 1:2, preferably lukewarm. If the proportion of eggs is larger than the proportion of water, the egg custard will have honeycomb, and then it needs to be sifted first, and the eggs will be more tender.

The maximum ratio of water to eggs for chicken cakes should not exceed 2:1, and within this ratio, the more water, the more tender the egg custard.

Start by beating two eggs in a bowl, then add a pinch of salt to taste, add a spoonful of oil and stir well. After that, slowly pour in about 280ml of warm water, preferably lukewarm, so as to minimize the nutrient loss of the egg custard, if it is hot water, it will destroy the nutrients in it before it is made.

Finally, cover with a layer of plastic wrap, put it in a steamer, and steam it over medium-low heat for about 10 minutes. After it comes out of the pot, sprinkle it with chopped green onions and a very fresh taste, which makes it taste even better.

There is a trick to putting water in the stewed chicken cake, too much of it, the eggs are too watery and tasteless, and the eggs are too hard if you put too little.

Generally, an egg can be put twice as much water as an egg. If you want the chicken cake to be stewed more tenderly, it is more delicious. My trick is that it is better to use boiling water for chicken cakes, and the eggs are very easy to ripen when water is put out. And the stewed chicken cake is very tender and very delicious.

The other is that when stewing chicken cakes, the fire should be turned on very low. If the fire is too large, the steamed chicken cake will be very old, and it will even turn green with many small holes on it.