When steaming eggs, should you use hot or cold water? Master these 3 tips and the steamed eggs will be as tender as tofu. Eggs are one of the most common ingredients in our daily lives. They are also a must-have ingredient for our family all year round. Eggs are delicious, tender and rich in protein. They are high-quality and inexpensive nutritional ingredients. Our family usually likes to make some fried eggs for breakfast. Eat eggs, boiled eggs, paired with milk and bread, and you have a nutritious breakfast. There are many ways to eat eggs, such as steaming, frying, frying, deep-frying, stewing, etc. Each method has its own way. Flavor. Take steamed eggs, for example, which is a very common home-cooked dish. Steamed eggs are tender, smooth and fragrant, and are very popular among diners. Don’t underestimate this home-cooked dish, as many people can’t steam it well. , either the appearance of the honeycomb is very poor, or it is very old and tastes very bad.

In fact, it takes a certain skill to steam steamed eggs with a smooth surface and tender inside like those in restaurants. Many people do not master this skill, so they steam them at home. The eggs don't look good or taste good. As the name suggests, steamed eggs are mixed with water and steamed together. The water used here is also particular. Some people use cold water and some use hot water. The chef shared with me that this is wrong. We should use steamed eggs. Yes: Warm water. It is best to use warm water of about 45 degrees, that is, when your hands feel hot but not very hot, the temperature at this time is just about 45 degrees. If you use cold water to steam the eggs, they will be loose and loose like water, and the texture will not be tender.

The amount of warm water used to steam eggs is also very important. Generally, the ratio of an egg to water is about 1:1.5. As the number of eggs increases, just increase it based on this ratio. A faster way to measure is to use eggshells. 2 and a half eggshells are equivalent to the amount of water in one egg. For 1.5 times, 3 and a half eggshells of warm water is enough. The same can be done in increments according to the amount of eggs. . To steam eggs, you must put them in boiling water and then turn the pot down. The steaming time should not be too long. Generally, people steam for about 7 minutes and then simmer for about 5 minutes. This way the eggs will be more tender and smooth, and the surface of the egg liquid can be turned upside down. plate, or cover it with plastic wrap to prevent water vapor from dripping in and making the surface uneven. Should I use hot water or cold water to steam eggs? Many people don’t know that if you master the trick, it will be as tender as tofu. Let’s take a look at the details below.

How to make steamed eggs

Prepare ingredients: 2 eggs (increase or decrease according to actual situation), a little green onion.

Prepare the ingredients: a little salt, an appropriate amount of soy sauce, and a little sesame oil.

Detailed instructions:

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

2. Use chopsticks to stir the egg liquid thoroughly.

3. Prepare an appropriate amount of warm water. The ratio of warm water to egg liquid is: 1.5:1. You can use the egg shell to measure it, which is the egg shell we beat. One egg requires 3 and a half eggs. Shell water, here are 2 eggs, we need to pour 6 and a half egg shell water. Pour warm water into the egg mixture and use chopsticks to stir it up as well.

4. Sieve the evenly stirred egg liquid. It is recommended to sift it twice so that the egg liquid has a more delicate texture and no honeycomb holes.

5. Use a spoon to take out the few bubbles that appear on the surface of the sifted egg liquid. Then cover with plastic wrap and poke a few small holes in the surface with a toothpick. (You can also leave it open without cling film. When steaming, turn a plate upside down to prevent water vapor from dripping onto the surface of the egg liquid during the steaming process.)

6. Add an appropriate amount of water to the pot and bring the water to a boil over high heat. Then put the egg liquid into a pot and steam it over water.

7. Cover the lid, turn to low heat and steam for about 7 minutes.

8. Turn off the heat after 7 minutes. Don’t rush out of the pot. Turn off the heat and simmer for 5 minutes before taking out the pot.

9. After taking it out of the pot, open the plastic wrap and make a few cuts horizontally and vertically with a knife to make it easier to taste.

10. Pour a little sesame oil and soy sauce, spread evenly and season.

Finally, sprinkle a little chopped green onion to garnish, and serve to enjoy. This is a home-cooked version: steamed eggs are ready. The steamed eggs made in this way are fresh and tender, with a smooth surface. It is as smooth as a mirror and has a texture as tender as tofu. It is very delicious. They are as tender as the steamed eggs you eat in restaurants. Making them at home is easier and more affordable. Now that you have learned how to make delicious steamed eggs at home, you don’t have to go to restaurants to eat them. If you master this trick, even a novice in the kitchen can make them. Steamed eggs are something we often feed to our children when the weather gets cold. I’d like to share with you a simple and nutritious recipe. If you like, you can try it.

Lily’s Food Talk Cooking Tips: (3 Tips for Steamed Eggs)

1. You can’t use hot or cold water for steamed eggs. The best effect is to use warm water, and the egg liquid The ratio to water should be controlled well, usually 1:1.5. If you don’t know how to measure, just use eggshells to fill the water. The water in two and a half eggshells is equivalent to the water in one egg, so one egg needs 3 and a half. Eggshell water.

2. The egg liquid and water should be thoroughly stirred evenly, so that the water and egg liquid are completely integrated, and then sieved. The egg liquid can be sieved to remove foam and unstirred egg white, so that it can be steamed. The eggs are more tender and smooth, and you can also use a spoon to remove the air bubbles on the surface.

3. The time of steaming eggs should be controlled well. Steam in a pot with boiling water, turn down the pot and steam for about 7 minutes, then simmer for 5 minutes before taking it out. In this way, the surface of the steamed eggs will be smooth and the texture will be similar to that of tofu. Just as tender.