Do you use water to make your own eggs?

Yes. The method of making real eggs is very simple, first prepare the eggs, eat alkali (to be good), salt, and warm water.

If you want to make a good egg shape, make a small hole in the egg when beating the egg, the size is that you can put the egg out or pour it in, pour all the eggs into a bowl, put some edible alkali, stir the eggs while putting it, put the edible alkali to the egg to turn slightly green, and then put warm water and stir, the amount of two cups of water for an egg, after stirring, put our liquid one by one into the eggshell prepared before, not too much, as long as it is two-thirds of the egg, Finally, put the eggs in the steamer one by one, remember to be stable, light the fire and steam for fifteen minutes, you can take it out, and the real eggs are ready.

Solid eggs are dishes made with eggs that do not hatch chicks. "Solid eggs" generally refer to eggs that have not hatched chicks after incubation, also known as "oligosperms".

It is rich in nutrients, with a hard shell on the outside and air cells, egg whites and yolk inside. Rich in cholesterol and nutritious, a solid egg weighs about 50 grams and contains 7 grams of protein. The amino acid ratio of 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%, and the nutritional value is very high.

Need to put water. A solid egg is an egg that is made by mixing the egg liquid from the egg and the edible alkali, pouring it into the preserved egg embryo and solidifying it.

Generally speaking, if baking soda, that is, adding an appropriate amount of alkali, the real egg will show a bright pale yellow similar to a chicken cake, and the reason why most people see green solid eggs is actually because of too much alkali.

Ten eggs, a bowl of water, normal water, warm can be put into the pot to steam, cover the top and steam it out, it is better.

Summary. When you eat Shuipu eggs, the taste is smooth and delicious, especially when you bite into it, the feeling of the egg liquid slowly flowing out makes people feel particularly wonderful, so Shuipu eggs are deeply liked by many people.

The taste of the water shop eggs is smooth and delicious, especially in a bite, the feeling of the egg liquid slowly flowing out makes people feel that the special ant beam is wonderful, so the water shop eggs are deeply liked by many people.

Method 1 Ingredients: Egg making steps: Put water in the pot.

When the smoke is in the pan and the water is not yet boiling, beat in the eggs. When the egg whites in the pan slowly solidify, use a spatula to gently shovel the bottom to prevent the eggs from burning. Turn the eggs over and continue to boil until the water boils, add a small half bowl of water and continue to cook.

After cooking for 3-5 minutes, you can start the pot if you like to eat tender eggs. My chick likes to eat eggs thoroughly, so I boiled the egg yolk until it was all solidified. Prepare a small bowl before starting the pot, add salt, lard, minced garlic leaves, and chicken essence.

Finally, remove the eggs and add to the soup.

Method 2 Ingredients: Egg production steps: First, put an appropriate amount of water and lead in the pot and bring to a boil over high heat; Then boil the spoon in boiling water, scoop the boiling water out, pour it into a bowl, and half a bowl of water can be rushed; Next, crack the egg shell, beat the egg mixture into a bowl of hot water and let it stand for 1-2 minutes; Close the fire door to boil the water, so that the boiling water in the pot will no longer tumble over a large area; Close the bowl to the surface of the water in the pot and tilt it so that the whitened egg in the bowl slides into the pot along with the water. Wait a while, gradually turn up the heat, boil the pot and keep it for 2 minutes before serving.

The protein in the expanded egg has a relative repair effect on liver tissue damage, and the lecithin in the egg yolk can promote the regeneration of liver cells. It can also increase the amount of plasma protein in the human body, and enhance the metabolic function and immune function of the hail cavity of the body. It is commonly used by people to eat high-speed liquid materials.

Ingredients: small bowl, chopsticks, salt, steamer. 1. Start by knocking two eggs into a bowl.

2. Add a teaspoon of salt. 3. Beat the eggs with chopsticks. 4. Then pour milk into the egg liquid, and the ratio of eggs to milk is 1:

There is no album with milk and water can be used). 5. Cover the bowl with a layer of plastic wrap, and remember to dust it with a few small holes. 6. Steam in a steamer over low heat for 7 minutes.

Ingredients: small bowl, chopsticks, salt, steamer.

1. Start by knocking two eggs into a bowl.

2. Add a teaspoon of salt.

3. Beat the eggs with chopsticks.

4. Then pour milk into the egg liquid, the ratio of eggs to milk is no milk and clear water can be).

5. Cover the bowl with a layer of plastic wrap and remember to prick a few small holes.

6. Steam in a steamer over low heat for 7 minutes. Brother Hong.

Ingredients: 2 eggs, appropriate amount of water, 1 gram of salt, 10 grams of soy sauce, 5 grams of green onion.

First, prepare the required materials.

2. Then beat the eggs.

3. Add about 1 times the warm water and salt and stir well.

Fourth, then the egg liquid is sifted.

5. Then hang the small bubbles in the bowl clean.

6. Then cover with plastic wrap.

7. After the water boils, put in the steamed eggs and steam over low heat for 12 minutes.

8. Drizzle with soy sauce and chopped green onion and serve.

"Steamed eggs" is a traditional home-cooked food suitable for all ages, we northerners call it "chicken cake", "egg custard", and southerners call it "steamed eggs".

Steamed egg" (steamed chicken cake) is a very simple and quick food, it has a tender and smooth taste, bright color, rich in nutrition, rich in protein and a variety of nutrients that are easily absorbed by the human body, and it is precisely because of these characteristics that we can often see it in breakfast shops and hotels.

Although "steamed eggs" seems very simple, there are still many friends who are unsuccessful, not because the amount of water is not well controlled, and too much or too little water is put in, resulting in the separation of steamed eggs and water and eggs; It is that the correct steaming time is not mastered, because the steaming time is too long, the eggs are steamed "old", resulting in the steamed eggs being honeycomb-shaped, in the old saying is "Ma Feng", which greatly affects the beauty and taste of the finished dish.

In fact, if you want to solve the above reasons, it is very simple, as long as you keep the following points in mind, you must steam out a steamed egg that is not "nest bees" at all, smooth as a mirror, tender and smooth, and let's go directly to the dry goods.

- Steamed egg ———

Ingredients: 4 eggs, 300 grams of warm boiled water, appropriate amount of salt, a little light soy sauce, a little balsamic vinegar, a little sesame oil, 1 shallot.

Operation steps: 1. Beat the prepared 4 eggs into a bowl, use chopsticks to beat the eggs in one direction, then add 300 ml of warm boiled water, a little salt, the ratio of eggs and warm boiled water is 1:, and then use chopsticks to beat the water and eggs well in one direction.

2. Take another empty bowl and filter the beaten eggs with a leak, which can eliminate internal bubbles and mirrors.

4. After filtering, there is no bubble in the filtered egg liquid, seal it with plastic wrap, and use a toothpick to tie a few small holes on it to prevent water vapor from dripping into the bowl.

The filtered egg wash does not have a single bubble.

5. Add an appropriate amount of water to the steamer, boil the water over high heat, put the bowl with egg liquid into the steamer, turn to medium heat and steam for 15 minutes.

After a few minutes, turn off the heat, take the steamed eggs out of the pot (remember to pad a towel, be careful of burning your hands), tear off the plastic wrap, put in an appropriate amount of light soy sauce, balsamic vinegar, sesame oil according to the individual, and sprinkle with a little chopped green onion to garnish.

This is a "steamed egg" (steamed chicken cake) that has no bubbles on the inside, is as smooth as a mirror, and is as fragrant and tender as jelly.

2. Add a little salt to the egg mixture, which can play a role in adjusting the bottom taste and defoaming.

3. Before adding water to the eggs, the egg liquid should be beaten in one direction, and after adding warm water, the egg liquid should be beaten in one direction, and the egg liquid must be beaten evenly, so that the steamed eggs will not have bubbles.

At first glance, it will steam eggs, which is a must-have for baby food.

The right way to steam eggs: chef's tricksMany people misunderstand! As a result, the first step is wrong.

Steamed eggs - I believe everyone has eaten a lot, but do you know that steamed eggs also have a lot of skills, if you want to make steamed eggs as tender and delicious as jelly, here are 4 tips to teach you, chefs are using, but many people don't think so, thinking that it is a superfluous move that leads to the wrong first step.

Ingredients: eggs, chopped green onions.

Method: 1. Beat the eggs into a bowl, beat them into egg liquid, add a little salt, and mix well with water. (Skill 1, the ratio of eggs to water is, this ratio of steamed eggs is the most tender) Many people do not pay attention to the proportion, and there are problems such as steamed old or undercooked.

2. Sift the beaten egg liquid. Don't underestimate this step, why are the steamed eggs pitted? It's because this step is missing.

3. Skim off the boiling foam on top of the egg mixture. (Tip 3, skim off the boiling foam, so that it comes out without holes and is tender).

4. Close the lid. (Tip 4, cover the lid so that the water vapor does not affect the effect of steaming eggs).

5. After the water in the pot is boiled, steam it in the pot and steam it over high heat for 10 to 15 minutes. (The steaming time depends on the thickness of the steamed eggs).

6. Take out the steamed eggs, put the chopped green onions, and drizzle with boiling oil and a little umami soy sauce.

How? The fragrant and tender steamed eggs are out of the pot, try it, and don't miss it if you like it.

How to make it: Homemade steamed eggs.

Ingredients: 3 eggs.

Seasoning: 1 tablespoon salt, 2 chives, 2 tablespoons oil, 2 tablespoons oyster sauce, appropriate amount of cooked white sesame seeds.

Steps. Add a spoonful of salt to a bowl of three dozen eggs, about one or two pieces of lean minced meat, and those who like to add chives can use two chopped stalks, two tablespoons of oil (if it is turned lard, only one spoonful), two tablespoons of oyster sauce, and an appropriate amount of cooked white sesame seeds.

1. Put oil on the fire in the pot and cook until it is 60% hot, pour in the minced meat, add an appropriate amount of salt and stir-fry until cooked, add oyster sauce and chopped green onion and fry until fragrant, put it in a small bowl and set aside.

2. Put the steaming rack in the pot, add water to boil, add hot pure water and oil of about 50 degrees to the egg juice and stir well, put it on the steaming rack and cover, and steam it over medium-high heat.

3. When steaming for about four minutes, remove the lid and dry for more than ten seconds, then cover the lid and continue steaming.

A total of 20 photos. All kinds of steamed eggs.

4. When steaming for about three minutes, use bamboo chopsticks to insert the egg in the center of the bowl to check, if it is still too thin, then cover and steam for more than a minute before checking, until the egg at the bottom of the center of the bowl solidifies to the extent that it is similar to the egg surface.

5. Take out the bowl, spread the minced meat on the egg noodles, and sprinkle with white sesame seeds, and serve.

Microwave steamed eggs.

Ingredients: 2 eggs, water (or chicken broth), appropriate amount of salt, appropriate amount of dried shrimp, shiitake mushrooms, and chopped green onions (optional).

Steps:1Beat the eggs well, add the same amount of water or chicken broth, mix well, add an appropriate amount of salt to taste, and then put the egg juice into a large bowl and wrap the big bowl with plastic wrap (the plastic wrap must be sealed tightly, otherwise the air will run into the egg juice, and the steamed eggs will not look good or tasty);

A total of 3 sheets. Ingredients needed to make steamed eggs.

2.Put a large bowl in the microwave and steam it with "defrost" (the reason for using low heat is that the eggs will slowly solidify due to the slight heat, if you use high heat, the eggs will "burst" at once);

3.Two eggs need to be steamed for about 15 minutes, but different microwave ovens can be adjusted appropriately, if you want to make the steamed eggs more fancy, you can take out the dried shrimp, shiitake mushrooms, chopped green onions, and then seal the bowl and steam until cooked;

This is because you didn't master these 3 little tips:

1. The bubbles produced by stirring the egg liquid must be cleaned up with a spoon, otherwise the surface of the steamed egg will be honeycomb-shaped.

2. Cover the prepared egg mixture with plastic wrap or cover it with a dish to avoid the water vapor in the pot from sliding into the bowl and affecting the taste.

3. The whole process must be medium to low-sized.

As long as you do these 3 points, to ensure that your steamed eggs are fragrant and tender, let's learn together

Tender steamed eggs.

by Online Kitchen - Jinghan Ma Ma.

Ingredients. Eggs 45g

90g of warm water

Salt method. 1.1 egg (45g), 90g of warm water (Note: double the ratio of eggs to warm water).

2.Beat the eggs, add salt, if the baby is under one year old, it is recommended not to add salt.

3.Add 2 times the warm water and stir thoroughly.

4.Dense egg bubbles can be seen.

5.Sieved twice for a more delicate taste.

6.Bring the water to a boil, cover with a shallow saucer, and then cover the pot.

7.Steam over medium-low heat for about 12 minutes, take out a little light soy sauce, chopped green onion with sesame oil, and you can eat it fragrantly.

Tips:1If the bowl is not covered, it is very effective to cover it with a shallow saucer, eliminating the need to cover it with plastic wrap and then prick the hole.

2.If there is no leakage at home, scooping out the egg bubbles with a soup spoon can also be very delicate.

3.There is also the possibility of letting the egg rest for a while before steaming.

4.Use medium-low heat to heat the eggs steamed over high heat.