How to beat eggs for novices, how to beat eggs with one hand

Breaking eggs is a very ordinary thing, but sometimes, it's not so easy to do ordinary things well. Cracking eggs can also be regarded as a science. How do you beat the eggs? Let's learn the art of beating eggs!

1. How to beat eggs.

If you are beating one egg, knock the egg directly on the cutting board, and if you beat two, you can first touch the two eggs and then knock the other one on the edge of the bowl or on the cutting board. Remember not to push too hard, there are dents and the eggs are not spilled. Next, put two thumbs into the left and right sides, and pour the egg mixture into the bowl.

Or hold the egg tightly with the three fingers of the middle, food and thumb, tap the edge of the bowl, the eggshell is dented and the egg liquid is not spilled, and then stretch the two thumbs into the left and right to break it, and pour it into the bowl.

2. How to separate egg yolk and egg white.

Crack the eggs in a bowl, take a clean empty mineral water bottle, face the yolk, squeeze the bottle, and let go of the yolk into the bottle.

Alternatively, you can beat the eggs in a funnel so that the egg whites can flow down the funnel and the yolks will remain in the funnel.

You can also make a hole in each of the large and small heads of the egg, with the hole at the end of the big head slightly larger, facing down, so that the egg white flows out of it, so that the yolk will remain inside the shell. When the egg white is finished, open the shell to remove the separated yolk.

3. Why do you need to add salt to beat eggs?

Eggs are different from other foods, eggs are thin before scrambling, but they will solidify after scrambling, if you wait for the eggs to cook and solidify before putting salt, the eggs will not be well integrated with salt, therefore, in order to make the salt better dissolved in the eggs, the eggs should be put salt first.

How to beat eggs with one hand.

I often see chefs on TV beating eggs with one hand, and the speed of beating is very fast, so I also want to learn how to beat eggs with one hand. However, beating eggs with one hand is not so easy to learn, let's see what others have to say about beating eggs with one hand!

How to beat eggs with one hand:

1. Hold the egg tightly with three fingers, tap the edge of the bowl, the eggshell is dented and the egg liquid is not spilled, and then use the three thumbs to break it a little harder, and pour the egg liquid into the bowl.

2. Hold the egg with one hand, knock out the crack on the edge of the bowl, make the thumb and the crack cross, and press the crack at the intersection position, and pinch the eggshell to both sides with the whole hand, and the egg will come out.

3. Hold the egg with one hand, leave the side to be broken, knock it, and then use the strength of your fingers to separate the cracked egg skin, and try a few more times.

4. With moderate strength, place the egg shell.

Knock crack, crack a little crack can be broken with two thumbs, put into the pot.

The methods of beating eggs with one hand are actually similar, and those who can beat them well are usually beaten for a long time. Practice makes perfect, that's what it means.

Teach you 3 tips for cracking eggs.

1. Eggs must be fresh.

Fresh eggs must be used to successfully make delicious cakes, because stale eggs tend to collapse even if they are whipped, and the bubbles are unstable, so they do not swell when baked.

2. Master the beating temperature of eggs.

It is also very important to master the temperature of the eggs, practice has proved that the best temperature for the eggs is about 23 degrees, so in the summer to beat the eggs to ice the eggs before beating, in winter you can use warm water to heat up and then beat. If you're using a whisk, you can also whip the egg container in hot or cold water. In short, you can use various methods, as long as the temperature of the egg is controlled at about 23 degrees, and the egg whites are the easiest to whip at this temperature.

3. The tools used must be very clean.

The tools used in the whole process of whipping eggs (including your hands) must be clean and absolutely free of water and oil. In addition, the egg white and yolk must also be separated very cleanly, and the final egg white must not have a trace of egg yolk in it. Because even a little bit of water or oil or egg yolk is enough to make the whipping fail.

Practice has proved that it is easier to separate the egg white from the yolk after the frozen egg is very clean, and now most of everyone's eggs are stored in the refrigerator, and the separation effect is best immediately after taking it out.

4. It is better to beat the egg whites in a copper container.

The best effect is to whip the separated egg whites in a copper container, because the copper container can release a trace amount of acidic substances during the whipping process, which helps to maintain the stability of the bubbles. Don't worry if you don't have a copper container, you can also opt for a stainless steel container.

1. Beat eggs with one handFirst hold the eggs with one hand, and be sure to hold the eggs tightly with one hand when beating the eggs with one hand.

2. Then separate the ring finger and middle finger and leave appropriate spacing, so that the two fingers can clamp the larger end of the egg.

3. Place your thumb on the other end of the egg at the same time.

4. Knock the middle of the egg to the edge of the table, the edge of the stove or the edge of the pot, and the eggshell will crack under a light tap.

5. After cracking, the ring finger and middle finger and thumb are broken on both sides, the eggshell continues to crack, and the egg liquid inside will fall smoothly.

6. Then you will find a problem, the inner wall of the eggshell will often stick some egg liquid, and the solution is very simple, that is, to shake it before the orange edge of the egg. Shake your wrist tightly after holding the egg, being careful not to push too hard, as strong shaking can easily shake the egg mixture. However, if you eat larger eggs such as duck eggs and goose eggs, the shaking time is relatively longer, and the shaking intensity is slightly greater than when shaking the eggs.

7. The principle is also very simple. This is because it is not the eggshell that holds the egg mixture, but the film that adheres to its inner wall. Moderate shaking can effectively reduce the adhesion between this layer of egg film and egg liquid, which can also promote the separation between film and liquid.

Therefore, after the moderately shaken egg is opened, there is little or no egg liquid attached to the inner wall of the eggshell, so it will naturally not cause unnecessary waste of service fees.

How to beat eggs with one hand:

1. When holding the egg, separate the ring finger and the middle finger of Yexiao; Dan envy.

2. When knocking eggs, knock the two fingers apart;

3. After knocking out the crack, gently push the front half of the egg with your thumb;

4. At the same time, the ring finger, little finger and palm clamp the back half of the egg;

5. If you shoot the whole egg on the ridge, it will slide off naturally.