Take a container that you are ready to hold the egg custard, pour a small amount of oil in the bottom of the bowl, and then gently shake the container on all four walls covered with oil, so that the egg custard out of the top of the floating oil, look good and delicious, but also will not make you eat the end of the custard of the bowl sticky not easy to clean
Then the eggs in this container to break
Then add the 80 degrees of water, this is very key, add the 80 degrees of water, the water is very good. water, this is very critical, add cold water will steam the eggs old, add boiling water will wash the eggs into the egg, water and egg mixture ratio of almost 1:1.5, if you can not get it, find a home dinner usually use a small bowl to measure, an egg home half a bowl of water on the good. Continue to stir in one direction, you can add salt, remember to add water before adding salt, otherwise, the salt is not easy to stir evenly, if you like, you can also add some shrimp, scallions.
Heating on high, basically an egg for a minute, and that is, do not bite the heat so long, it is best to stop a 1,2 times, lift the lid to release the gas, so that it is not easy to have a honeycomb, and the old people learn, it works
So that just a few minutes you can eat tender, look at the drooling of the egg custard
It is very easy to time-saving, but also
Preparation:
1. Add 1/2 cup (1 cup; 1.5 cups) of water to a glass measuring cup and heat over high heat for 1 minute (1 minute
30 seconds; 2 minutes 15 seconds).
2. Put the eggs and salt in a bowl, beat with chopsticks until slightly foamy, pour in 1/3 of the hot water and beat
evenly, then pour the egg mixture into the hot water of the measuring cup and beat well.
3. Pour the egg mixture into a round container through a small, tight-fitting skip: 1 egg in a 300 ml glass cup
or an ordinary rice bowl with a diameter of 11 centimeters; 2 eggs in a glass or ceramic bowl with a diameter of 17 centimeters and a height of 3 centimeters; and 3 eggs in a Chinese porcelain dish with a diameter of 20 centimeters and a height of 4 centimeters.
4. Cut a circle of aluminum foil 2 cm larger than the bowl opening.
Practice:
1. Place the aluminum foil, dummy side out, gently over the cup (bowl or saucer) so that 2 cm hangs down around it, and place it in the center of the carousel.
2. Heat over low heat (30%) for 5 (7; 10) minutes. Heat over low heat (10%) 5 (10; 15) minutes more. Set aside for 5 minutes and serve with a drizzle of soy sauce.
Hint:
Ideally, steam 1 egg. The numbers in parentheses are for 2 and 3 eggs. The water used is tap water.
If the temperature is low in winter, add 10 (15; 20) seconds to the water heating time. The eggs are refrigerated
degrees.