Ingredients: five eggs (three servings), 5g salt, a spoonful of cooking wine (yellow rice wine), a little chicken essence and a proper amount of chopped green onion;

Exercise:

(1) Beat the eggs into a bowl, then add the salt, wine and chicken essence and stir them evenly clockwise; (2) Pour in cold boiled water. Add it bit by bit, the ratio is egg 1: water 1.2, and stir while adding. This steamed egg custard is delicious. (3) Use a strainer to filter the egg foam (the supermarket has a strainer), otherwise it will not sell well and affect the taste; (4) Then put the egg bowl into the rice cooker.

(5) Press the cooking button. It will jump up in about two or three minutes, and then it will be stuffy for five minutes. Press the cooking key again and wait for another 2 minutes until it jumps to the heat preservation state again. (6) Turn on the rice cooker to see if there is any solidified egg liquid. If yes, repeat the previous step (2 minutes); If not, it means it is ripe.

(7) Pour a few drops of sesame oil, a few drops of soy sauce and sprinkle with chopped green onion.

Question 2: How to steam eggs with a rice cooker? You need a rice cooker and a napkin.

Steps:

1, spread the napkin on the bottom of the rice cooker, you can spread two or three layers (without too much paper), then pour some water into it and soak the paper completely, without too much!

2. Wash the eggs and put them in the pot, then cover the pot, plug in the power supply and press the cooking button.

3, when the rice cooker is insulated, do it! (It takes about 5 minutes)

4. When the water on the paper is dry, the eggs will be cooked!

Note: it only took five or six minutes from beginning to end, about ten milliliters of water! Take those papers out and put them away. They can be reused! Environmental protection! After the rice cooker jumped over, it stopped for two minutes to pull out the electricity, that is, it kept warm for two minutes.

Question 3: What should I do if I steam eggs in a rice cooker? Generally, rice cookers have a steamer. Beat the eggs into a bowl, which can be put into the bowl of a steamer, then stir the eggs evenly, add seasoning and enough water, and then stir them evenly with chopsticks.

Put a proper amount of water in the rice cooker, it is estimated that it will not burn dry. Cooking can be done together. Then put the steamer in the rice cooker, put the bowl with egg liquid in the steamer, cover it and plug in the electric steamer.

You can eat delicious steamed eggs in half an hour. Heh ~

Question 4: How to steam eggs when cooking in a rice cooker? Don't use a rice cooker, you'd better use an induction cooker. Beat eggs in a bowl. Add salt, onion, coriander, chicken essence and, most importantly, oil. Put some sesame oil to taste better. Don't forget to put oil in it, or it will taste terrible. Then add water to the pot, put the bowl or iron containing eggs into the pot, boil the water and cook it with low heat. The whole journey can't exceed 15 minutes, otherwise it won't be fresh (_).

Question 5: How to steam eggs when cooking in a rice cooker? First put a proper amount of salt and a little oil in the bowl, beat the eggs in, and then beat them clockwise for as long as possible until a slight white foam appears on the surface of the egg liquid. Slowly pour cold water (boiling water is the best) along the edge of the bowl, and the ratio of water to egg liquid is 1: 4. Almost. The requirements are not that high. The water in the rice is boiled. When the water is almost dry, put it in for steaming. If you put it early, the eggs will be old and cooked late. You can master this time by steaming a few more times. After the arc, you can add some soy sauce, sesame oil or sesame oil to the eggs, and chop up the onion leaves and put them in, which will be very fragrant. This is my method, you can try it. thank you

Question 6: How do ordinary rice cookers steam eggs?

First, raw materials: five eggs (three portions), 5 grams of salt, a spoonful of cooking wine (yellow wine), a little chicken essence, and a proper amount of chopped green onion;

Second, practice:

(1) Beat the eggs into a bowl, then add the salt, wine and chicken essence and stir them evenly clockwise;

(2) Pour in cold boiled water. Add it bit by bit, the ratio is egg 1: water 1.2, and stir while adding. This steamed egg custard is delicious.

(3) Use a strainer to filter the egg foam (the supermarket has a strainer), otherwise it will not sell well and affect the taste; (4) Then put the egg bowl into the rice cooker.

(5) Press the cooking button. It will jump up in about two or three minutes, and then it will be stuffy for five minutes. Press the cooking key again and wait for another 2 minutes until it jumps to the heat preservation state again.

(6) Turn on the rice cooker to see if there is any solidified egg liquid. If yes, repeat the previous step (2 minutes); If not, it means it is ripe.

(7) Pour a few drops of sesame oil, a few drops of soy sauce and sprinkle with chopped green onion.

Question 7: How to steam eggs in a rice cooker? Is it because there is too much water in the custard? That could happen. (And eggs cooked in warm water will taste better ...) ... This happened when I was cooking ... Because I steamed eggs, I need to steam more ... for reference only. ....

Question 8: How to cook eggs with a rice cooker? You can cook delicious eggs in five minutes. First, fold two paper towels and put them neatly at the bottom of the rice cooker. Then put two washed eggs on the paper towels. Then pour a little water (just soak the paper towel), cover it, plug in the power supply, and press the cooking button. After waiting for about 5 minutes, turn off the power. In order to make the eggs well done, I didn't open the lid immediately, but put the eggs in the rice cooker for a while.

After 3 minutes, open the lid and the paper towel is completely dry. Take out two hot eggs, peel them off and find that the yolk has solidified, the eggs have been cooked, and they taste smooth and tender.

Question 9: How does the rice cooker grasp the time of steaming eggs? It's my pleasure to answer your question about how to grasp the time of steaming eggs in the rice cooker: the water added to the eggs is warm water so that the added salt and monosodium glutamate can melt (not too weak or it will be uncooked), and you have to wait for the water in the rice cooker to boil 15 minutes.

Question 10: Can the bowl be put into the rice cooker to steam the eggs, QWER?