How to make the simplest steamed eggs?

Question 1: How to cook steamed eggs is relatively simple and delicious. Step 1: Beat the eggs well, add the same amount of water or chicken soup, mix well and add the right amount of salt to taste.

Then put the egg mixture into a large bowl and wrap it with plastic wrap. This step is very important, and the plastic wrap must be sealed.

Otherwise, the air will run into the egg juice, and the steamed eggs will not look good or taste good.

Step 2: put the big bowl in the microwave oven and steam it with "thawing" fire. low heat

The reason is that eggs will slowly solidify due to slight heat. If you use large firepower, the egg will "explode" at once. ordinary

Generally speaking, it takes about 15 minutes for two eggs, but different microwave ovens must be adjusted.

If you want to make the steamed eggs fancy, you can take them out when the eggs are almost steamed and add shrimp, rice, mushrooms and chopped green onion.

Then seal the bowl and steam until cooked. This is a bowl of steamed eggs with rich materials, good-looking and delicious, instead of

"Good things sink to the bottom of the bowl" Steamed eggs!

Question 2: How to make steamed eggs as my favorite when I was a child? 1. Break the eggs and mix well.

2. 1 There will be many dogs during the fight. Skim off the foam after the fight.

3.2 Pour a little warm water and continue to stir.

4. Pour into the stew or small bowl. Drop a few drops of cooking oil.

5. Cover with a lid or plastic wrap to avoid bubbles. After the water is boiled, put it in a steamer and steam 15 minutes.

6. Mix fresh spices, balsamic vinegar and sesame oil with a little pure water to make a sauce. Pour the juice into the steamed egg custard.

Question 3: What is the easiest way to steam eggs? To ensure the taste, boil water, add eggs and cook for about 7 minutes. Very original.

Question 4: How to cook steamed eggs? Eat a fresh egg. Knock it into a bowl, break it up with an egg beater, add a little salt and mix well. At this time, the egg liquid will be thinner and yellower than before.

Now add water. Preferably warm water. Cold water is not very good, and hot water is even worse. It will turn into eggs.

Water quantity is very important. If it is too little, the custard will feel thicker and older. If it is too little, the custard will be more difficult to form and the taste will be watery. Then, I am usually an egg, measuring the water in the shell. That is, put the cracked eggshells into the water, and put them into the water twice, which is two eggshell waters. Simply put, water is two cups of egg liquid. Ha ha.

Add a small amount of oyster sauce to the water and stir well, then add it to the egg mixture and stir well. Add a little lard.

All right, the egg liquid is ready. Now let's talk about the steaming process. The surface of the egg is as smooth as a mirror and full of steaming skills.

Boil a pot of water and put it on the steaming partition. After the water must be boiled, put the egg liquid on the steaming partition, and then turn on the small fire. The lid must be opened, not too tight. The custard steamed in this way will never have honeycomb eyes and will not taste old.

About 10- 15 minutes, the egg soup should be almost ready. Sprinkle some chopped green onion (you can also add minced meat and the like according to your personal preference), and add a few drops of steamed fish and soy sauce to enjoy.

Question 5: How can the simple method of steaming eggs with soda meat make steamed eggs with soda meat the most authentic material?

Ingredients: minced pork 300g eggs; Three kinds of accessories: sesame oil; Appropriate amount of soy sauce; Appropriate amount of soy sauce.

step

Steps of soft drinking meat and steaming eggs 1 1. Prepare minced meat and marinate it evenly with a little soy sauce, raw flour and sesame oil for a while.

The practice of steaming eggs with soda meat step 22. Stir the minced pork evenly.

Step 33. Add a little cold water and a little soy sauce to color, and break up the evenly stirred pork.

Step 44. Put the prepared minced meat into a steamer and steam it with chopsticks for half an hour to make the minced meat evenly heated.

Step 55. Prepare three eggs.

Step 66. After the minced meat is steamed, beat in the eggs, cover the pot and steam for five minutes, then turn off the fire and stew for a few minutes.

Step 77 of steaming eggs with soda meat. Steamed "Steamed Eggs with Soda Meat" The pork is tender and the eggs are smooth. Fishing rice and noodles is very good! And Xian Yi, young and old.

Question 6: How to cook stewed eggs? Steps of making stewed eggs.

1

Beat the eggs, add salt and cooking wine and mix well.

2

Slowly pour warm water into the egg mixture, stir well while pouring, and finally drop a few drops of salad oil.

three

Boil the water in the steamer, and steam the egg liquid in the steamer for 8- 10 minutes until the egg liquid is completely solidified and no egg liquid gushes out when the spoon is inserted into the bottom.

four

Pour the soy sauce with a spoon, add the lard to the chicken essence, draw a circle on the surface of the solidified egg by heating, melt the lard and chicken essence, and pour it on the surface of the egg to eat! Smooth stewed eggs will do, isn't it simple?

five

Dig a spoonful to see if it is tender and smooth. Children like it best. If it is an afternoon snack, there is no need to add soy sauce.

Question 7: How to steam the egg custard? Steamed egg soup is a good way to eat eggs. Delicious taste, less nutritional damage. Suitable for all ages.

But don't make steamed egg soup at the following four points:

(1) Avoid adding raw water and hot water. Add raw water because there is air in tap water. When water is boiled, air will be discharged, and small beehives will appear in custard, which will affect the quality of custard, lack tenderness and destroy its nutrients. It is not advisable to use hot boiled water, otherwise the boiled water will heat the egg liquid before steaming, which will destroy the nutrition and even steam the egg custard. It is best to steam the custard with cold boiled water, which will avoid the loss of nutrition and make the custard smooth, tender and delicious.

(2) Avoid stirring the egg liquid violently. Stir the egg liquid vigorously or for a long time before steaming will make the egg liquid foam, and the egg liquid will not dissolve into one when steaming after stirring. It is best to beat the egg mixture evenly, add cold boiled water, and then break it up slightly and stir.

(3) Avoid adding seasonings before steaming. If seasoning is added to the custard before steaming, protein will be denatured and its nutrition will be damaged, and the steamed custard will not be fresh and tender. The seasoning method should be: after steaming, cut the custard several times with a knife and add a little cooked soy sauce or salt water, chopped green onion, sesame oil and so on. The custard made in this way is delicious, tender and nutritious.

(4) The steaming time should not be too long and the steam should not be too large. Because the egg liquid is rich in protein, it will gradually solidify into blocks when heated to about 85℃. If steamed for too long, the custard will harden and the protein will be destroyed. Too much steam will make the custard honeycomb and reduce the umami flavor.

The best way to steam the custard is to deflate, that is, when steaming the custard, don't cover it tightly, leave a gap and run while steaming. The best time to steam eggs is when they are ripe and tender.

Skillfully steamed egg custard: Cover the container with a small dish and steam it. No matter how long it takes, whether it's thick or thin, or smooth. Steamed egg custard: whether the egg custard can be steamed well depends mainly on whether the egg liquid is stirred evenly, except for putting proper amount of water. When stirring, the air should be mixed evenly and the time should not be too long. Temperature is also directly related to the stirring of egg liquid. For example, when the temperature is below 20℃, the stirring time is longer (about 5 minutes), so that there are holes of different sizes invisible to the naked eye after steaming; When the temperature is higher than 20℃, the time should be shortened. Don't put oil and salt in the egg at first, which will easily destroy the colloid of the egg and make the steamed egg soup thick and hard; If you stir the egg mixture evenly, then add oil and salt, stir it for a few times and put it into the steamer, and the custard will come out very soft.

New technology of steaming egg custard When your steamed egg custard becomes honeycomb, try the following methods of separating water from eggs:

1, water: an egg can be added with 1-3 parts of water, 1 part of water-boiled egg soup is hard, and 3 parts of water-boiled egg soup is soft. Choose according to your own needs;

2. Type and temperature of water: When adding water, add warm water of about 30 degrees (don't use tap water);

3, other accessories: the right amount of salt suitable for your taste, chopped green onion;

4. Fully stir evenly: stir the eggs and water with chopsticks or an egg beater with one hand, and rotate the container with the other hand until bubbles with the height of 1 cm appear on the egg liquid;

5. Put enough water in the steamer and put the beaten egg liquid into the steamer for steaming. After the boiler boils, record the time and steam for 10 minute.

6. Take the egg custard out of the steamer and add seasonings such as vinegar, sesame oil, soy sauce and chicken essence according to personal taste. You can eat it.

Pay attention to a few points, you will be able to steam a delicious custard:

1. The ratio of eggs to water is about1:2;

2. Add warm water and mix well with the egg liquid;

3. Add sesame oil, salt, chicken essence, chopped green onion and other seasonings and stir slightly;

4. After the water in the steamer is boiled, put it in a bowl with egg liquid, steam it on low heat until the egg liquid is solidified, and then turn off the fire.

Question 8: How to make fresh and smooth steamed eggs: two eggs with a little chopped green onion.

Practice: Beat the eggs into a bowl, pour in some hot water, beat well, steam for 5 minutes, and sprinkle with chopped green onion after taking out.

Special instructions:

1, hot water without cold water.

2. The water-egg ratio 1: 1 is tender. Water can be replaced by bone soup, or a little salt can be added. Meat, shrimp, shredded vegetables and shrimp skin can be added. The steaming process can be watched at any time, and there is no liquid in it. Even if it is good, you can add sesame oil when you eat it.

3. When steaming eggs, pay attention to: 1 heat water, and the ratio of water to eggs is 1: 1. 2 The pot cover leaks less.

4. When you are ready, cover the bowl with plastic wrap, and then drill some holes. It doesn't matter if there are too many. I drill with chopsticks and steam on the fire. About 8 minutes, to ensure that the surface is smooth as a mirror.

Question 9: How to make the simplest scrambled eggs1-Buy two fresh eggs,

2- in a small porcelain bowl,

3- Stir the yolk and albumen of the egg in the porcelain bowl with chopsticks,

4- Repeatedly stirring to fully blend egg yolk and egg white,

5- until the yolk and protein of the egg in the porcelain bowl foam,

6- Put a spoonful of soybean oil in the wok,

7- Heat the soybean oil in a wok and feel hot by hand [don't smoke when burning oil].

8- Quickly pour the stirred egg water into a small porcelain bowl,

9- Stir fry repeatedly with chopsticks,

10- Add a spoonful of refined salt and stir fry.

11-this is scrambled eggs, and it is a delicious scrambled egg in a porcelain plate.

Step reading

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Matters needing attention

Never add water to scrambled eggs.