How many minutes does it take to steam eggs?

We often eat eggs in our lives. Eggs are a common food. Eggs are very nutritious, such as protein, where eggs are rich in trace elements such as calcium, phosphorus, iron and potassium. When human liver tissue is damaged, it is very beneficial to eat more eggs, which can promote the repair of liver tissue. In addition, eating eggs can improve memory and so on. Here, we will teach you to eat steamed eggs.

Boiled eggs and steamed for a few minutes.

In general, five to seven minutes is just right. Do not steam for too long.

1. Add warm water or cold water, not raw water;

2. The amount of water added is about 1.5 times that of egg liquid. The amount of water can be adjusted within the range of 1 to 2 times of egg liquid according to your favorite taste. More water makes the taste more tender, and less water makes the cooked eggs taste tighter. But it is best not to exceed this range. Too much water can easily lead to the formation of steamed eggs, and too little water tastes too dry.

3. The egg liquid must be filtered, and the small bubbles on the surface of the filtered egg liquid should also be cleaned, otherwise there will be small bubbles on the surface of the steamed egg;

4. The surface of the bowl should be covered with plastic wrap or cover to prevent the surface from being unsmooth due to water vapor dripping during steaming;

5. Use small and medium fire when steaming, and the boiled eggs steamed with too much firepower are easy to honeycomb;

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.

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.