What is the practice of roasted poached eggs delicious, delicious poached eggs

Poached eggs do not know if you have eaten, poached eggs are a kind of food suitable for all ages, and very delicious, many people want to eat a second time after eating once, want to learn the practice of poached eggs at home, in fact, poached eggs can also be used to burn the practice, maybe many of us do not have a clear understanding of how to burn poached eggs delicious, let's learn how to burn poached eggs delicious related content.

Method 1: 1Hot pot, the so-called hot pot means that nothing is put in the pot, and the pot is very hot and hot;

2.Add a little oil and a little salt;

3.Crack the eggs into the pot, although it is cold oil, the temperature of the pot is still very high, so turn off the heat immediately;

4.When you see that the egg whites are a little solidified, sprinkle two spoonfuls of hot water on the eggs and cover the pot immediately;

5.Reduce the heat to low and continue to fry for 1-2 minutes.

Method 2: 1) Heat the pan, pour oil down (not too much), beat the eggs into the pot, be careful not to be scalded, when the egg whites turn white, pick up a spatula, first gently shovel around, make sure that the eggs are solidified, turn the eggs over in a breath, and then decide whether to start the pot according to your favorite ripeness. In addition, if you like to eat half-raw eggs, after the eggs are beaten, the egg whites turn white and you can start the pot, which is also delicious, and it looks like the kind of poached eggs that often appear on TV.

2) After pouring the oil into the pot, let the oil be distributed throughout the pan, wait for the oil to be a little warm (but not smoking), beat the eggs, and wait until the side of the egg white is a little browned (not black and yellow), and then turn over for fear of breaking, you can use chopsticks to assist, gently dial it on the top of the spatula, and then turn it over together, about 5 seconds, you can scoop it up. Personally, I prefer to eat poached eggs with egg juice The length of time depends on your preference

3)1.Rub a little oil on a napkin on a plate, beat the eggs on the plate and sprinkle with a little salt (to taste).

2.Find a toothpick and stick a few holes in the yolk, but don't mash the yolk (this is important, otherwise the egg will be in the microwave**, and it takes a lot of time to rub the microwave.

The above content introduces us to how to burn poached eggs deliciously, I believe that everyone has a clearer understanding of these contents, each of us can try to learn the practice of delicious poached eggs, the heart is not as good as action, let's hurry up and try this delicious recipe.

Yuba has a strong bean flavor, unique taste, rich in nutrients and protein, can be opened in 3-5 hours with water, vegetarian has a unique flavor. There are many ways to make yuba, such as roasted pork ribs with yuba, cold yuba, braised pork with yuba, etc., the yuba we introduced today is fired together with poached eggs, poached eggs roasted yuba, appetizing in summer, the method is simple and delicious and fast.

Poached eggs roasted with yuba.

Poached eggs roasted bean curd, the practice of matching yuba with poached eggs in a small restaurant I ate this dish, eggs are the most popular of all the ingredients, nutritious, delicious, simple to make, and almost anything can be matched, and it can be matched very well. Braised yuba with poached eggs This dish reflects the small charm of eggs and is a great delicacy.

Poached eggs roasted with yuba.

Although eggs are difficult to be nutritious and fragrant, they can not be eaten too much, 1-2 eggs a day can be conducive to digestion and absorption, and can meet the needs of the body.

The practice of poached eggs and roasted yuba:

Many people are not very clear about how to soak yuba, either it is not soft or it is rotten. When soaking yuba, it is best to soak it in warm water, and add a little salt when soaking, so that the yuba is easy to soak and soft and hard evenly.

1. After the yuba is soaked in warm water, drain the water and set aside.

2. Before firing the yuba, we need to blanch the yuba and cook it.

3. Fried poached eggs, the poached eggs used to cook vegetables need to be fried.

4. Cut the fried poached eggs into small pieces.

5. Prepare shredded ginger and green pepper.

6. Put an appropriate amount of lard in the pot, stir-fry the ginger shreds until fragrant, then put in the poached eggs that have just been cut into small pieces and stir-fry in the pot.

7. After the poached eggs are stir-fried evenly, add boiling water and cover the pot to cook the white soup, see the picture below.

8. After boiling the white soup, put the blanched yuba into the pot, start seasoning, add salt, light soy sauce, dark soy sauce and pepper, stir-fry evenly, cover the pot and simmer.

9. Simmer until the soup gradually decreases, then you can collect the juice on high heat, and the poached egg roasted bean curd is ready.

Poached egg roasted bean curd is a great delicacy, appetizing in summer, the method is simple and delicious, and the fragrance wafts all over the house. Soy products are commonly used ingredients in our home-cooked stir-fries, and after simple cooking, they are a delicious home-cooked meal.

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<> "Sweet and Sour Poached Eggs.

Ingredients: 6 eggs, 1 tablespoon light soy sauce, 1 tablespoon aged vinegar, 1 tablespoon oyster sauce, 1 tablespoon tomato paste, 1 tablespoon cornstarch, half a bowl of water, chopped green onion.

Method: Fry eggs on both sides.

2. Add 1 tablespoon of light soy sauce + 1 tablespoon of aged vinegar + 1 tablespoon of oyster sauce + 1 tablespoon of tomato sauce and stir well.

Mix well with a spoonful of cornstarch + half a bowl of water, pour into the pot. Cook until thick, turn off the heat. Sprinkle with chopped green onions.

There are three ways to keep poached eggs from falling apart:

1. Put cold water in the pot, turn off the fire when the water is boiling, beat the prepared eggs into the pot, cover the pot and simmer for two minutes, after two minutes, open the lid again, turn on medium-low heat, boil again, gently shovel the poached eggs away from the bottom of the pot with a spatula, and then add some of your favorite seasonings, so that the boiled poached eggs can maintain the shape of intact and unscattered, and the method is relatively simple and easy to master.

2. You can also try to boil poached eggs with a large soup spoon, first boil the water in the pot, and then prepare a large soup spoon, put half a spoon of boiling water in it, and beat the prepared eggs inside, which can see that the egg whites will soon turn white, and then put the soup spoon into the pot, cover the pot, and adjust the fire to medium and high heat, the specific time can be selected according to your own taste, if you like to eat a little cooked, cook for a longer time, if you want to eat a little tender, cook for two or three minutes.

3. You can also cook in a small bowl first, and then put it in a pot to boil, clean the eggs first, then put them in a small bowl, pour in boiling water of about 90 degrees and soak for two minutes, wait until the water in the pot boils, beat the soaked eggs into the large soup spoon in the pot, cover the pot and cook over medium heat until you like the doneness, you must ensure that the water in the large soup spoon is enough, otherwise there will be a sticky bottom.

Pour new soybean oil into the pan, preferably with a pointed bottom, not a frying pan, so that there will be some distance between the egg and the bottom of the pan, and it will not stick to the bottom of the pan, the oil can fully fry the eggs, and the temperature is relatively uniform in all directions. The oil temperature is heated to the extent that small bubbles will bubble when the wooden chopsticks are put in, and then turn on the minimum heat, knock the egg shell on the mouth of the pot, use your fingernails to open the cracks, and the eggs will be directly hit into the pot, and then you will see the egg whites popping out to form large and small bubbles, the egg whites should be delicious in this way, they will blow up the pores, and the sauce will penetrate more fully when seasoning in the later stage. If you like to eat the egg yolk, don't touch it, and wait for the egg whites to solidify, which can better protect the egg yolk from being squeezed.

If you don't like to eat runny yellow, poke it with the sharp corner of the spatula to puncture the skin, and the high temperature of the oil that the yolk touches will solidify. Like me, I don't like to eat yellow, of course, I am not very resistant, so casually, depending on luck, even if you don't deliberately poke it, there is a certain probability that you can't keep the yolk intact. And once the heating time is too long, even if the egg white is not broken, the egg yolk will solidify into a lump, which is more unpalatable than the coagulated egg yolk formed by you deliberately poking, because it is a big lump in the middle is very thick, the solid is very hard, the sauce can not be flavored, and the egg yolk will not produce a burnt flavor with the addition of egg whites.

Then take out the poached egg and change it to a pot, cook it with rock sugar soy sauce soup, as for the salty sweetness according to your own taste, you can also add a small fresh red pepper if you like to eat spicy, scissors cut a few sections into the pot, don't put any chili pepper dried chili powder chili sauce turkey noodle seasoning package ......There will be a strange smell that is not pure.

Soft-hearted poached eggs.

2 eggs, salt and black pepper.

1.Put a little oil in a nonstick pan.

2.Crack the eggs into the pan and sprinkle salt and black pepper on the top.

3.Fold the eggs in half with a spatula.

Microwave version of poached eggs.

1 egg, a pinch of oil, salt to taste.

1.Grease a bowl, add the eggs and sprinkle with salt.

2.Use a toothpick to prick 5 small holes and wrap them in plastic wrap.

3.Microwave on high heat for 1 to 2 minutes.

The most important thing is when making ingredients, for example, the sauce must add MSG and oil consumption, and then it depends on your appetite to add ingredients.

Seasoning: edible oil, salt.

How to fry poached eggs:

1.Wash the pan and then heat it so that the water from the bottom of the pan evaporates completely.

2.Once the pan is hot, add a little oil (to the right amount, not too much and not too little) and a pinch of salt.

3.Put the eggs in the pan. Although the oil is not too hot at this time, the temperature of the pan is very high, so turn down the heat, otherwise the fried poached eggs will be easy to paste.

4.After about a minute, when the egg whites will solidify a little, sprinkle two spoonfuls of hot water on the eggs and close the lid.

5.Continue to fry over low heat for 1 2 minutes, open the lid and remove the fried poached eggs from the pan. A nice and delicious poached egg is ready.

Tips for frying eggs.

Isn't it easy to fry poached eggs? However, if you don't master the skills, fried poached eggs may not taste good. Let's take a look at the tips for frying poached eggs.

1.When putting the eggs, the oil temperature should not be too high.

Many people like to add poached eggs when the oil is fried to a high temperature, and then cause the oil to splash and make themselves scramble, so it is easy to scramble the eggs.

So in order to avoid this problem, the best way is to fry a beautiful poached egg leisurely, and it is hot and cold. In addition, putting a little salt in the oil can also avoid oil splashing.

2. Change the eggs to low heat.

The temperature in the pan is very high, so be sure to switch to low heat after putting the eggs in. If you continue to use high heat, it will be easy to fry the eggs, and the yolks will not be cooked.

3.Sprinkle two spoonfuls of hot water over the eggs.

In the previous method of poached eggs, when the egg whites began to solidify, pour two spoonfuls of hot water on the eggs. What does this do? When the egg whites start to curdle, the yolk has not yet curdled.

Add two spoons of water to cover the pot to make the eggs simmer at high temperature, not only making the fried poached eggs tender and delicious, but also making the eggs simmered at high temperature safe to eat.

4.Fry the poached eggs in a pan.

Eggs are best fried in a pan, and a non-stick pan is the best choice, so that the poached eggs are delicious.

My suggestion is the oil and water method. Pour a little oil into a hot (flat) pan, beat the eggs, sprinkle salt and pepper on the eggs, add a little water, cover the pot and simmer for two minutes. My wife now asks me to make it for her every day, so give it a try.

You heat the oil pan, beat the eggs into the oil pan (if you move slowly, turn off the heat), pour hot oil on the surface of the eggs, you think you are almost sprinkled with salt on the eggs, and remove from the pan.

How do you make scrambled poached eggs? Beat the oil into the pan and fry the eggs until golden brown on both sides, add the oil to the pan, add the green onion, ginger and garlic foam, cut the poached eggs into pieces and add the green peppers and stir-fry.

Poached eggs are a common home-cooked dish. There are two main ways to make it, frying and boiling. There are two types of fried eggs: single-sided fried and double-sided, the poached egg fried on one side is more tender, while the poached egg fried on both sides is mainly crispy.

In a saucepan, put a little oil and turn it aside.

Dice the ham, add chopped green onions, add eggs and steam for 10 minutes.

You've never eaten poached eggs like this, so let's take a look and learn about it!

No wonder every time I make poached eggs, they are not delicious enough, it turns out that the method is wrong.

Poached eggs are enjoyable to eat like this, and I eat at least ten at a meal.

The process of making poached eggs.

The taste of childhood、We have always changed、But its taste has always been there。

A complete poached egg tutorial.

The food has its own taste, don't change it.

Poached eggs are so delicious and beautiful:Ingredients: 3 eggs, aged vinegar

1:1 sugar, 2 tablespoons of aged vinegar, 2 tablespoons of sugar, 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, appropriate amount of multi-force pressed corn oil, a little chopped green onion, and a little cooked sesame seeds.

Steps: 1. 2 tablespoons of aged vinegar.

2. 1 tablespoon of light soy sauce.

3. 2 tablespoons of sugar.

4. Four tablespoons of water.

5. 1 teaspoon of cornstarch, stir well and set aside.

6. Heat a wok and pour in an appropriate amount of multi-force pressed corn oil.

7. Beat in three poached eggs and fry until golden brown on both sides.

8. Pour in the prepared sweet and sour sauce and cook until the soup is thick.

9. Sprinkle with chopped green onion and cooked sesame seeds, turn off the heat and remove from the pot.

10. Sweet and sour appetizing, delicious and attractive sweet and sour poached eggs are ready! It is definitely possible for children who usually don't eat egg yolks to eat without even soup left.