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, it is still tender.

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 be very soft.

New technology of steamed egg soup

When your steamed custard is honeycomb-shaped and the water and eggs are separated, try the following methods:

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.

A bowl of delicious egg custard was born.

My shrimp and egg soup is delicious and tender! (Seafood is the best. )

Ingredients: two eggs, 50g fresh shrimp.

Accessories: onion, peanut oil, salt.

Exercise:

Beat the eggs in a bowl, add chopped shrimps and a little chopped green onion, salt and peanut oil and beat well (be sure to beat the eggs out, subject to the appearance of many small bubbles on the surface).

Then, take a cup of 100 ml of water with a temperature of about 80 degrees, and pour water while beating until the eggs are completely loose (note; You can have more or less water, but you must not pour it all at once.

Finally, put water in the pot to catch fire, steam the bowl directly in the water for 10 minutes, and it will be OK (note: turn off the heat after the water boils).

The custard made by my method is absolutely nutritious and tender. You must try.

The specific method is to smooth the tender egg soup. Because one person eats it, only one egg is beaten in a small microwave container with a lid. Stir carefully to prevent bubbling, then slowly pour the prepared salt and cold boiled water with soy sauce into it and stir evenly. I steamed it in an iron pan. Boil more water and put a steaming rack of a rice cooker in it. Cover the prepared egg mixture and put it in. Hold the lid with chopsticks, so that it won't be tight. Steam over medium heat for about 20 minutes. The effect is very good, flat and smooth, and it will tremble slightly like the tofu brain that my sister said. Maybe there is a little too much soy sauce, so it is chocolate when steamed. I used laver, dry sea cucumber, shrimp, chopped green onion, a little soy sauce, a little sesame sauce and a little sesame oil, mixed some juice and sprinkled it on the steamed egg custard.

How to make egg custard without bubbles? Teach you a good method:

1. Open 2 eggs, add a spoonful of salt and beat well.

2. Add warm water of 30-40 degrees while beating until it bubbles.

The more water you add, the more tender the custard will be.

4. Steam in the pot for about 5 minutes.

References:

/food/June 30, 2005/content _ 3141596.htm Corn, tofu and egg custard (illustration)

Steamed egg soup

1. 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.

2. Now add water. Preferably warm water. Cold water is not good, and hot water is even worse. As soon as it is washed in, it will become an egg flower.

3. Water quantity is very important. If it is too little, you will feel that the custard is thicker and older. If it is too little, the custard will be difficult to form and taste 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.

4. 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.

Ok, 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.

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

Practice of milk and egg soup

Ingredients: one egg and one bag of milk. Practice: Stir the salt water a few times to completely dissolve the salt, then beat an egg and break it up. Add a little fresh soy sauce when you beat the eggs, and then beat the eggs to make them break up completely. Pour milk, one egg is suitable for pouring a bag of milk, and stir the milk and eggs with chopsticks. Put the milk and eggs into the steamer, ordinary steamer or electric steamer for about 15 minutes. Open the steamer and pour in sesame oil and soy sauce.

The practice of egg soup in Dachangjin

Protein in eggs will solidify at 60-70 degrees Celsius. When steaming, if the fire is big and the steam is fierce, the temperature of the outer layer of egg liquid will rise rapidly, resulting in a large temperature difference between inside and outside. When the egg liquid inside solidifies, the outer layer will dehydrate into a honeycomb. Therefore, to make a good egg custard, we must master three points:

1. temperature

Stir the egg mixture with warm water, boil it and steam it over medium heat.

2. Time

Boil and steam for 8 minutes.

3. Proportion

The ratio of egg liquid to cold water is 1: 2.

(Cold water used for steaming egg custard can be replaced with chicken soup or milk soup)

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 according to your personal preference) and drop a few drops of steamed fish and soy sauce to enjoy!

What should I do with steamed egg custard? Do as I say. Satisfaction rate 100%. The method is as follows:

First, prepare; Two bowls, one for beating eggs, one for steaming eggs, and one for steaming or frying.

Salt, chicken essence, white pepper, sesame oil, chopped green onion.

Second, production; 1, wash the pot and boil water. 2. Beat the eggs into a bowl and break them up with chopsticks.

There is a circle of bubbles on the surface. Put salt, chicken essence and white beard in the bowl of steamed eggs.

Pepper powder, and rush into boiling water to melt it until the water temperature drops to about 60 degrees, and then hit.

Pour the egg mixture into a bowl and gently stir it with chopsticks while pouring. 4. Put the bowl of steamed eggs into the steam.

In the pot (be sure to drain water when boiling), steam it for five to six minutes, and then discharge it.

Sprinkle chopped green onion on the bottom of the pot and pour a few drops of sesame oil to serve.

Pay special attention to two points. First, the water for steaming eggs must be boiled water; It must be cooled to 60℃

10 degrees can be poured into the egg liquid. Secondly, the ratio of eggs to water, eggs 25%, water 75%, can be regarded as the golden ratio of steamed eggs. Of course, the amount of water added to steamed eggs can be the same as the amount of salt added to steamed eggs according to your own hobbies.

Friend, is it helpful for you to make steamed eggs by saying this? I haven't cooked yet. I'm going to steam an egg when cooking. I hope you can try my method. If it is finished, please don't look at me like a madman!

/recipe/theme_list.asp？ Class=m_egg Huizhou Food Network-Theme Menu-Egg Theme, which is so comprehensive and novel. Many of them have never heard of it. They have all kinds of eggs and pictures, but you can't post them. You can only see for yourself: (