We usually eat a kind of egg ingredients is the egg, we certainly have not eaten less, after all, the egg is rich in nutrients at the same time, the flavor is also particularly great, so the egg is basically also considered a kind of everyone is familiar with a kind of ingredients. Eggs have a variety of practices, such as what scrambled eggs ah, marinated eggs ah, fried eggs ah and so on, each practice is very tasty, but not every practice is good to do. Among them, I think the most difficult to do is the egg custard, to do out although it is very simple, but want to do a good job is particularly difficult. But fortunately, I know the 4 tips for steaming eggs, steamed to ensure that fresh and tender taste good, not fishy and not old.

First: add warm water

Steaming eggs is more need to beat the eggs into the egg, and after that you need to add water, so that steaming out is not too hard, but Q elastic full of state. However, to add the water is also learned, it is best to add warm water so that the egg liquid in the back will not be steamed bubbles. However, this water temperature can not be too high, or the egg mixture will be directly scalded; of course, not too low, or to prevent the effect of blistering will be lower, preferably between 30 ~ 40 degrees, so that you can achieve the best results.

Second: the proportion of water

When adding warm water, the ratio of egg liquid and water must pay attention to, can not be added indiscriminately, add more water, then steamed out of the egg does not solidify, with the same egg soup. If you add too little water, then the eggs will be particularly hard to eat, there is no taste at all, that specifically how much water should be added? The answer is very simple, add the ratio of warm water and eggs, about 1.5:1 is about right.

Third: filtering

Eggs in the pot before steaming, be sure to use the filter to filter the egg liquid again, the egg liquid inside some of the larger impurities and other things to remove, in this case, the eggs steamed out will be more fresh and tender.

Fourth: cover the eggs

When steaming eggs, be sure to cover the eggs, if there is plastic wrap at home, use plastic wrap to cover the plate with egg liquid. In this way, when you steam the eggs, the distilled water that cools down from the lid of the pot will not be dripped on top of the egg mixture. Of course, if you don't have plastic wrap, it's the same to cover it with another plate.