10 Various simple breakfasts made of eggs 1. Steamed egg
Ingredients: 1 egg (about 70g), 140c.c (the ratio of egg to water is 1: 2), and a little salt and pepper rice wine.
Steps:
1. Add water, salt and pepper to the egg and stir well, then add 1 and 2 drops of rice wine to remove the fishy smell of the egg.
2. Filter the egg liquid with a sieve to remove excess bubbles, and then pour it into a bowl.
3. Put it into a rice cooker, add 1/3 cup of water to the outer pot, and press the switch to cook for 10 minutes. You can also use porridge soup (porridge water) instead of water, and the steamed eggs will be more fragrant, smoother and softer.
The key is that the rice cooker should not be completely covered. Chopsticks can be inserted to expose the air holes for cooking, so that the surface of the steamed eggs will be beautiful without holes. If the steamed egg bowl is wrapped with plastic wrap, cover the pot and steam.
2. Boiled eggs
Ingredients: 1 egg, a little vinegar.
Steps:
1. Put the eggs in cold water and cook on medium heat 15 minutes. When the water overflows the egg, vinegar and salt can be added to calcify the eggshell and facilitate peeling.
2. After the egg is cooked, pick it up, rinse it with cold water, cool it and shell it, and the peeled egg will be perfect.
The key here must be boiled in cold water. If the egg is cooked, the yolk of the cooked egg will lean to one side, not in the middle.
Beat eggs
Ingredients: 1 egg, a little salt.
Steps:
1. Pour cold water into the pot, and the water will cover the eggs. Turn on a small fire and cook until bubbles appear at 95 degrees Celsius.
2. Beat the whole egg into the pot, do not stir, and cook for 3 minutes on low heat until the protein is coagulated. Season with salt when eating.
The key point here is that before the eggs are put into the pot, you can draw a circle in the water with chopsticks, let the water swirl, and then add the eggs to increase the cohesion between protein and yolk.
4. sunny-side up eggs
Ingredients: 2 eggs, a little salt and pepper
Steps:
1. The empty pot was too hot and white smoke came out. Add salad oil, reduce the temperature, and then beat in the eggs.
2. fry until the bottom of the egg is half cooked, then sprinkle with salt and pepper to taste. If you like the taste of cooked egg whites and undercooked egg yolks, you can add 15c.c water to the pan when frying eggs, cover the pan and cook until no steam escapes from the pan.
The key here is to remember to heat the pot to 280 ~ 300 degrees Celsius, otherwise the instant solidification speed of eggs in the pot is not fast enough, and it is easy to overcook if fried on one side.
5. poached eggs
Ingredients: 1 egg, a little salt.
Steps:
1. Pour a little salad oil into the pot, turn the pot to medium heat and beat in the whole egg.
2. Stir-fry until the edge of the protein is brown, sprinkle some salt and turn over and cook 15 seconds. If you want to eat a hard-boiled egg, turn it over and cook it over low heat until the yolk is gently poked into a solid state and cooked.
The key here is to wait until the edge of the protein is brown before turning over, so that the fried poached egg is complete.
6. Tea eggs
Ingredients: egg 12, a little marinade.
Steps:
1. Put the eggs in cold water and cook for 15 minutes. The water should be more than the eggs, and then take them out after cooking. Tap the eggshell and let it crack slightly.
2. Add marinade (made of soy sauce 300c.c, star anise 10 slice, 4 tablespoons of black tea or oolong tea, and water 600c.c), boil for 30 minutes on low heat, soak for the next day, and then heat it when eating.
The key is to knock out the small cracks in the eggshell and let the marinade completely penetrate into the egg.
7. marinated eggs
Ingredients: 0/2 eggs/kloc-0, a little marinade (boiled with 200c.c soy sauce, 10 star anise or 1 marinade and 400c.c water).
Steps:
1. Put the eggs in cold water and cook for 15 minutes. The water should be more than the eggs, and then take them out after cooking. After peeling, put it in the marinade and boil it over medium heat.
Soak for one day and cook again before eating the next day.
The key is that the eggs will be soaked in the marinade for a day, and the yolk tastes very delicious.
8. scrambled eggs
Ingredients: 2 eggs, a little salt
Steps:
1. Pour a little salad oil into the pot, heat the oil, then add the egg juice and mix in the salt evenly.
2. When cooking, turn the egg liquid with chopsticks until the surface is condensed.
The key here is to use chopsticks instead of spatula, which can make scrambled eggs taste softer and have more beautiful colors.
9.omelet
Ingredients: 2 eggs, 30g whipped cream, a little salt.
Steps:
1. Beat the eggs, whipped cream and salt. Heat the empty pot to white smoke, spread the cream, turn to low heat, pour in the egg juice and cook until the surface condenses.
2. Fold the egg in half with chopsticks, and then turn it over, slightly hot.
The key is to turn off the fire when turning over and use the remaining temperature to fry eggs, so that the taste of fried eggs will be soft, moist and fluffy.
10. Japanese omelet
Ingredients: 3 eggs, water at 60 degrees Celsius, a little salt.
Steps:
1. The empty pot was too hot and white smoke came out. Add salad oil to low heat, and evenly spread a thin layer of oil on the pan with kitchen paper towels.
2. Pour in the egg liquid mixed with water and salt, cook until the surface is solidified, turn it into a long strip from outside to inside (at the handle of the pot) as the bottom, repeat the action of smearing oil on the pot, pour in the egg liquid again, spread the egg roll gently with chopsticks, so that the egg liquid can flow into the bottom of the egg roll, and then roll it from inside to outside to solidify the surface after cooking.
3. Trim the egg roll, and cut it into pieces after taking out the pot. The orthodox Japanese omelet is seasoned with sugar and soy sauce, so you can choose the seasoning according to your own preference.
The key is to add some water to the egg liquid here to increase the smooth and tender taste of Japanese egg rolls. If you only add pure eggs, it will taste even worse.