Steamed eggs, that is, egg custard, are steamed by mixing eggs and water according to a certain proportion. I believe many people have a special liking for egg custard, which ranges from snacks to big food, with a smooth and delicate taste, as soft as frozen. It is the first complementary food for infants and children, and it is also a standing food for the elderly and children with poor chewing function.

Although it is said that eggs are cooked and eaten, the nutritional loss is the least, but all the elderly people in the family know that there are few teeth left when they are old. Seeing a large table of dishes, not to mention chicken, duck and fish, even green vegetables are difficult to chew. Therefore, children often deliberately process the ingredients to be thinner and softer when cooking, but most of the time, such delicious foods as tofu and egg custard, which hardly need teeth to chew, are still frequent visitors on the table.

Although the steamed eggs are delicious, the method seems simple, but if you want to make them smooth and delicate, you still need to master some methods. Many people say that before steaming the egg custard, the beaten egg liquid should be filtered with a filter screen, saying that it is to filter out the floating foam. Don't bother to say it, and then carefully clean the filter screen with fishy smell. In fact, steamed eggs don't need to be filtered. As long as you master the following points, you can make a smooth and delicate taste. Today, share the practice with you who love food. Please read it patiently, there is a summary at the end of the article.

smooth and steamed eggs

The ingredients are: 2 eggs, 3g of salt, about 25ml of warm water in a small bowl, 5ml of peanut oil.

Detailed production process:

1. First, clean the eggs, because dirt and bacteria are attached to the skin of the eggs, so as to avoid them from flowing into the bowl with the egg liquid when beating the eggs; Prepare a heat-resistant porcelain bowl or glass bowl, preferably with a large opening and a small depth, so that it can be heated evenly and cooked easily when steaming; Beat the eggs into a bowl, then add salt and vegetable oil, and stir with chopsticks until the egg whites and yolks are evenly distributed.

2. The next step is crucial. Add warm water to the egg liquid, which must be warm water (boil it to open temperature). The water is too hot, and it is easy to cook the egg liquid into egg drop soup. The water is too cold, and the steamed custard is not smooth enough. Moreover, the amount of water should not be too much or too little. Too little Otawa will affect the taste, and the approximate ratio is 1:1.

3. After adding warm water, stir with chopsticks again, so that the salt, oil, egg white and egg yolk are evenly distributed. Then, the egg liquid of thousands of horses will not be crowded through the narrow passage, and go directly to the next station and enter the steamer.

4. Prepare a steamer, fill it with enough water, and please put the basin with egg liquid on the steamer.

5. find a heat-resistant plate and put it upside down on the egg basin, or cover it with plastic wrap (stick a few holes in the plastic wrap with a toothpick) to prevent water vapor from dripping and affect the aesthetic appearance. Cover with a dish or plate, so you don't have to worry about the safety of plastic wrap, and it is also breathable.

6. Finally, cover the egg liquid with a quilt, cover the pot, boil the water, and steam for 1 minutes on medium-high fire. Be sure to keep an eye on the time, otherwise it will be short of success, haha. After turning off the fire and opening the lid for five minutes, wow, the egg custard as flat as a mirror is presented.

If you like something heavy, sprinkle with chopped green garlic sprouts or chopped green onion when eating, then pour a little sesame oil and light soy sauce, spoon a spoonful into your mouth and taste it slowly. The tender and delicate taste is really memorable.

how about it? Have you learned to be smart? Using my method: You don't need to filter the egg liquid, you only need to master three key points, and you can also steam the smooth and delicate egg soup. Make a tender steamed egg for your family when you have time. I believe you do better than me!

Summary:

1. The water that dilutes the egg liquid must be warm, and the ratio of water to egg liquid is roughly 1:1. Too thin and too thick will affect the taste.

2. After putting into the steamer, the basin containing egg liquid must be covered with a plate or plastic wrap to prevent water vapor from dripping into the egg and affecting the appearance.

3. Steam for 1 minutes on medium-high fire, and then cover it for 5 minutes. If steamed for too long, the steamed egg custard will become hard and taste bad.

That's all for sharing today's food experience. Thank you for reading. If you think it's good, please like it, share it and forward it to your friends around you. If you have different opinions, please leave a message and discuss it in the comment area. I also wish my friends all the best and good health in the new year. Thank you again for reading. Thank you!