When steaming eggs, do you use hot water or cold water? Master three tricks, steamed eggs are tender and like tofu. Eggs are one of the common ingredients in our daily life, and they are also the essential ingredients in our family all the year round. Eggs are delicious, tender and smooth, and rich in nutrition and protein. They are inexpensive and nutritious ingredients. Our family usually likes to make fried eggs and boiled eggs for breakfast. Together with milk and bread, a nutritious breakfast will be done. There are many ways to eat eggs, such as steaming, frying, frying, stewing and so on. Take steamed eggs as an example, it is also a common home-cooked dish. Steamed eggs are tender, smooth and delicious, and are very popular with diners. Don't underestimate this home-cooked dish. Many people can't steam it well, either the surface honeycomb looks bad or it is very old and tastes bad.

Actually, it takes a certain skill to steam eggs that are as smooth as those in restaurants and tender with tofu inside. Many people don't grasp this skill well, so the eggs steamed at home are not good-looking or delicious. As the name implies, steamed eggs are eggs mixed with water and steamed together. The water used here is also exquisite. Some people use cold water and some people use hot water. The chef shared with me that this is all wrong. We should use warm water for steamed eggs. It is best to use warm water of about 45 degrees, that is, when your hands feel hot but not so hot, the temperature at this time is just about 45 degrees. If the eggs steamed with cold water are as loose as water and not tender in taste.

The amount of warm water used for steaming eggs is also very important. Generally, the ratio of an egg to water is about 1:1.5, and the number of eggs can be increased gradually on the basis of this ratio. The faster way to measure is to use eggshells. Two and a half eggshells are equivalent to one egg's amount of water, and 1.5 times the warm water of three and a half eggshells is enough, which is also increased according to the amount of eggs. Steamed eggs must be boiled in boiling water, and then transferred to the pot. The steaming time should not be too long. Generally, young people steam for about 7 minutes, and then stew for about 5 minutes, so that the eggs are more tender and smooth. The surface of the egg liquid can be inverted on a plate, or covered with plastic wrap to prevent water vapor from dripping, and the surface is not smooth. Do you use hot water or cold water for steamed eggs? Many people don't know it. If you master the trick, water is tender like tofu. Let's take a look at the detailed practices.

steamed eggs

ingredients: 2 eggs (increase or decrease according to the actual situation) and a little onion.

prepare ingredients: a little salt, a little soy sauce and a little sesame oil.

detailed method:

1. Beat the egg liquid into a bowl and add a little salt.

2. Stir the egg mixture with chopsticks.

3. Prepare a proper amount of warm water. The ratio of warm water to egg liquid is 1.5:1. We can measure the eggshell, that is, we beat the eggshell. An egg needs 3.5 eggshell water. Here are 2 eggs, and we need to pour 6.5 eggshell water. Pour warm water into the egg mixture and stir it up with chopsticks.

4. sift the evenly stirred egg liquid once, and it is recommended to sift it twice, so that the egg liquid tastes more delicate and has no honeycomb holes.

5. Take out a few bubbles on the surface of the screened egg liquid with a spoon. Then cover with plastic wrap and insert a few small holes in the surface with a toothpick. (Do not cover the plastic wrap, and reverse a plate when steaming to prevent water vapor from dripping onto the surface of the egg liquid during cooking).

6. add a proper amount of clean water to the pot and bring the water to a boil. Then put the egg liquid in the pot and steam it in water.

7. Cover and steam on low heat for about 7 minutes.

after 8 or 7 minutes, turn off the fire. Don't hurry to cook. Turn off the fire and stew for another 5 minutes before cooking.

9, after the pot, open the plastic wrap, and use a knife to cut a few times, which is more convenient to taste.

1. Pour in a little sesame oil and soy sauce and spread evenly to taste.

finally, sprinkle a little chopped green onion to add fragrance, and serve. This is a home-cooked version: steamed eggs are ready. The steamed eggs made in this way are fresh, fragrant and smooth, with a smooth surface like a mirror. The taste is tender and delicious with tofu. It's as tender as steamed eggs eaten in restaurants. It's easier and more affordable to cook them at home. You can cook delicious steamed eggs at home without going to restaurants. If you master this trick, the kitchen white can also cook steamed eggs. When it's cold, we often give them to children. I'll share simple and nutritious methods with you. You can try them if you like.

Tips for cooking food: (3 tips for steaming eggs)

1. You can't use hot water or cold water to steam eggs. Warm water is the best. The ratio of egg liquid to water should be controlled well, usually 1: 1.5. If you don't know how to measure it, use eggshells to measure it. Two and a half eggshells are equivalent to one egg's water, so an egg needs three and a half eggshells.

2. The egg liquid and water should be fully and evenly stirred, so that the water and the egg liquid can be completely mixed together, and then sieved. The egg liquid can be sieved to remove foam and undisrupted egg white, so that the steamed egg is more tender and smooth, and bubbles on the surface can also be removed with a spoon.

3. The time for steaming eggs should be well grasped. Steam the eggs in boiling water in the pot, turn to the pot for about 7 minutes, then stew for 5 minutes before taking them out, so that the steamed eggs have a smooth surface and taste as tender as tofu.