Steamed Eggs The Right Way To Steam Eggs Family Style

1. Steamed Eggs

How to Steam Eggs How to Steam Eggs The Correct Way to Steam Eggs

Steamed eggs are a family recipe that is popular with both young and old people, and is known as "steamed eggs" in the south, and "egg custard" in the north.

Although the "steamed egg" seems simple, but there are still many people do not succeed, either the amount of water to put too much, resulting in the separation of water and eggs; or water eggs steamed too old, the body of the egg is honeycomb. So how do you steam an egg? How to steam eggs to be successful? How to steam eggs more delicious? In fact, it is very simple, to successfully steam a delicious water egg, you need to control the amount of water, water temperature, egg-beating skills and fire, and now we will talk about some of the skills of steaming eggs, so that we can steam a bowl of tender and delicious water egg.

Microwave steamed eggs Steamed egg ingredients: two eggs, water (or chicken broth), salt, shrimp, mushrooms, scallions, each moderate (optional). Steamed egg practice: 1. will be beaten eggs, plus an equal amount of water or chicken broth, mix well after adding an appropriate amount of salt to taste, and then put the egg juice into a large bowl with plastic wrap wrapped in a large bowl (plastic wrap must be sealed tightly, otherwise the air runs into the egg juice, steamed eggs will not look good and not delicious); 2. will be placed in a large bowl in the microwave oven, with the "defrost" (Defrost) "(Defrost) fire to steam (with a small fire is so that the egg will be slightly hot and slowly solidified, such as the use of high-fire, the egg will be a "burst" off); 3. two eggs need to be steamed for about 15 minutes, but different microwave ovens can be adjusted appropriately, such as want to make the steamed egg fancy If you want to make the steamed egg fancy, then you can take out the egg almost steamed when put into the shrimp, mushrooms, scallions, and then sealed the bowl steamed until cooked; 4. so steamed, it is a bowl of rich materials, good-looking and delicious steamed eggs, rather than "good material sink bowl bottom" of the steamed egg.

The practice of steaming egg yolks for babies?

Yes, steamed egg custard is a good way to eat eggs, taste good to eat, less nutritional damage, both young and old.

But do not do the following four points of steamed egg soup: (1) avoid adding raw water and hot water. Add raw water because there is air in the tap water, water is boiled, the air out, the egg custard will appear small honeycomb, affecting the quality of egg custard, lack of tenderness, nutrients will be damaged.

It is also not advisable to use hot boiling water, otherwise the boiling water will first be hot egg, and then go to the steam, nutritional damage, and even steamed egg custard. It is best to use cool water to steam the egg custard, will save the nutrition from loss, but also will make the egg custard surface smooth, soft and tender as brain, taste delicious.

(2) avoid stirring the egg liquid. Before steaming or long time stirring the egg mixture will make the egg mixture blistering, stir bac solution after steaming the egg mixture will not be dissolved into one.

It is best to beat the egg, add cool water and then slightly beat and stir. (3) Avoid adding seasonings before steaming.

Egg custard if you add seasoning before steaming, will make the protein denaturation, nutritional damage, steamed custard is not tender. Seasoning method should be, steamed with a knife after the egg custard cut a few cuts, add a little cooked soy sauce or brine, as well as chopped green onions, sesame oil and so on.

This egg custard flavor, tender, nutrition is not damaged. (4) Steaming time should not be too long, the steam should not be too large.

As the egg is rich in protein, heated to 85 ℃ or so, it will gradually solidify into a block, steaming time is too long, it will make the egg custard hard, protein damage. Too much steam will make the egg custard appear honeycomb, the fresh flavor is reduced.

Steaming egg custard is best to use the deflation method is good, that is, steaming egg custard pot lid do not cover tightly, leaving a little space, while steaming run gas. Steam egg time to cook and tender when the pot is appropriate.

Steamed egg recipe

Steamed egg ingredients: 2 eggs, 1 green onion, 1/5 tablespoon of salt, 1/3 tablespoon of oil, 1/3 tablespoon of chicken essence.

Steamed eggs practice: 1. first one egg into the bowl, and then pick up the second egg in its top crack a small mouth, pour out the egg white and yolk, egg shells reserved; 2. in the egg shells full of warm water, pour into the egg, two eggs need to be blended into two shells of warm water; 3. to the egg mixture add 1/5 tablespoon of salt, 1/3 tablespoon of oil, 1/3 tablespoon of chicken, whisk well to taste, and then beat the egg in one direction for 5 minutes; 3. to the egg mixture add 1/5 tablespoon of salt, 1/3 tablespoon of oil, 1/3 tablespoon of chicken, stir well after beating in a direction of chopsticks; 5 minutes of egg. 4. Cover the mouth of the bowl with a layer of plastic wrap, boil the water in the pot over high heat, add the egg mixture and cover the pot with a lid, and steam the egg over low heat for 15 minutes. 5. Remove the steamed egg, sprinkle with green onion, and steam the egg. Cooking tips: 1. water volume and water temperature.

Cui egg liquid water to use lukewarm water, can not use cold water or hot water, cold water steaming water egg is not tender enough, hot water is easy to wash the egg liquid into the egg flower, egg liquid and the ratio of lukewarm water is 1:1, can not pinpoint how much water to put the amount of water, can be directly with the eggshells to the egg, so that the accuracy of the rate is high. 2. Egg-beating skills.

Usually there are honeycomb holes in the water eggs, partly because of poor egg-beating techniques to produce air bubbles in the egg, so the egg should be beaten in one direction and keep stirring until the egg becomes smooth, and then steamed in the pot. 3. Fire.

Steamed eggs must be stewed with low fire, fire head is too big, water eggs are easy to get old. 4. You can add a little water starch to the egg, which will make the steamed water egg more tender; also available warm milk instead of warm water, so that the water egg flavor is more delicious.

Steamed eggs how to do out more delicious

Black Bean Pangolin Steamed Eggs Practice Details Vegetables and Efficacy: Home Cooking Recipes

Taste: Black Bean Flavor Craft: Steaming Black Bean Pangolin Steamed Eggs Preparation Ingredients: Main Ingredients: egg 150 grams, pangolin canned 250 grams

Seasoning: 2 grams of salt, 3 grams of chicken essence, 5 grams of green onions, 5 grams of sesame oil Teach you how to make Black Bean Pangolin Steamed Eggs. pangolin steamed eggs how to do, how to do black bean pangolin steamed eggs to be delicious

1. eggs into a bowl, add salt, water (cold boiled water), chicken essence, use chopsticks to beat well;

2. scallions peeled off the outer skin and cut into scallions;

3. pangolin (pangolin canned) into the egg mixture, sprinkle with scallions, on the pot to steam for about 20 minutes, out of the pot drizzle with sesame oil to be able to.

Tips - food incompatibility:

Eggs: eat with goose to damage the spleen and stomach; with rabbit, persimmons and lead to diarrhea; at the same time, should not be eaten with turtle, carp, soy milk, tea.

Steamed eggs with white fruits Practice Details Dishes and efficacy: private

Taste: fragrant process: steaming Steamed eggs with white fruits Ingredients: Ingredients: 60 grams of eggs

Auxiliary: 10 grams of white fruits (dry) Teach you how to do steamed eggs with white fruits, how to do steamed eggs with white fruits to be tasty

2. Shell the white fruit and chopped, carefully put into the egg, and seal the hole with a paper sticker.

3. Put the egg on a plate and steam it under water.

Tips - food incompatibility:

Eggs: eat with goose to damage the spleen and stomach; with rabbit, persimmons, leading to diarrhea; and should not be eaten with turtle, carp, soy milk, tea.

White fruit (dry): white fruit avoid eating with eel.

Steamed egg meat rolls in detail Department and efficacy: French recipes

Steamed egg meat rolls of the preparation of materials: the main ingredients: 1 kg of lean pork, 600 grams of eggs, 100 grams of lettuce oil, 10 grams of ground nutmeg, 250 milliliters of milk, 30 grams of refined salt, 5 grams of pepper. 100g of cornstarch, 20g of monosodium glutamate, l/4 sheet of greaseproof paper, 50g of pork fat, 150g of red cabbage, 150g of lettuce leaves. Steamed egg meat roll features: yellow through white, taste fragrant, soft and delicate. Teach you how to do steamed egg meat rolls, how to do steamed egg meat rolls to be delicious 1. will remove the sinews of pork, cut small pieces, clean, on the meat grinder twisted three times, into a porcelain pot, add 200 grams of eggs and 25 grams of salt, pepper, nutmeg, monosodium glutamate, stirring hard, and then into the cornstarch to continue to stir, and then, one after another, into the milk and stirred well. Make it into a puree filling.

2. With a small frying pan on the fire, put 50 grams of lettuce oil, hot and then pour the oil back. With a fork fork pork fat in a small frying pan slightly rubbed, the diarrhea of the egg spread into 4 thin omelette, spread egg cake action to block, do not fire.

3. 4 egg pancakes on the case, with a brush dipped in the remaining eggs in the pancake on a layer of smear, and then the meat mixture into 4 parts, divided into 4 egg pancakes, rolled into a roll, the two ends of the hand pinch.

4. enamel plate smeared with lettuce oil, put on the egg rolls, covered tightly with greaseproof paper, into the steamer for about 40 minutes, remove, remove the greaseproof paper, in the egg rolls on the pouring of lettuce oil a little, so as to avoid drying the egg rolls, when serving, with a saw blade method of cutting into 3 cm thick slices, yards into a wavy or trapezoidal shape, surrounded by red cabbage, purified leaves of lettuce, that is, into

Papaya milk steamed egg practice details

Teach you how to do papaya milk steamed eggs, how to do papaya milk steamed eggs is delicious 1, papaya cut into pieces, flat on the bottom of the bowl.

2, eggs + brown sugar beaten.

3, the ratio of milk and egg is about 1:4 (in fact, and usually steamed egg cake egg and water ratio). Milk slightly warmed in the microwave, add the egg mixture.

4. Pour the milk + egg mixture into the bowl with the papaya. It is recommended to use a larger bowl, or make it more delicate - less papaya, less egg, less milk.

5, into the pot, open the steam, after the water boiled about 10 minutes.

Steamed eggs how to do ah

Practice as follows (the following zz):

"First take a bowl, put a raw egg, and then add some water, whisked evenly and then put some salt, and then put in a pot to steam, after the pot, is a bowl of boiling hot if the jelly-like thing. The name of this food varies from place to place, with "steamed egg" or "steamed egg" as the main one in the south, and "egg custard", "egg paste" or "egg cream" in the north. "or" egg cake "mostly. This thing, or Shanghai people called the most charming - "stewed egg soup".

Eggs can be eaten in a variety of ways, in terms of nutrient absorption and digestibility, hard-boiled eggs for 100%, scrambled eggs for 97%, tender fried for 98%, the old fried for 81.1%, boiled water, milk, 92.5% of the eggs, eaten raw for 30% to 50%. Thus, boiled eggs are the best way to eat, but be careful to chew and swallow slowly, otherwise it will affect absorption and digestion. But for children and the elderly, or steamed egg custard, egg soup is the most suitable, because these two practices can make the protein loose, very easy to be digested and absorbed by children and the elderly. Here's a kind of egg practice quite suitable for families with children and the elderly.

Steamed eggs

Ingredients

5 eggs, 200 grams of pork stuffing, ginger, refined salt, chicken essence, soy sauce, cooking wine, sesame oil, moderate amount.

Method

1, mixing meat: put ginger, refined salt, chicken essence, soy sauce, a little wine, if there is the kind of ready-made meat seasoning is more convenient, you can also add some five spice powder, in short, depending on personal taste, there is no special rules.

2, the egg lying in the plate, do not need to be like a steamed egg custard as stirred. Before the plate on a layer of sesame oil, one will not stick, two will be very fragrant.

3, mix the meat mixture in equal parts, placed on the egg white.

4, on the pot steaming, after the water boils about 15 ~ 20 minutes is enough, depending on the amount of meat filling.

Characteristics

Smooth and delicious, easy to digest.

Steamed eggs how to do

Steamed eggs four taboos Steamed egg custard is a good way to eat eggs, taste good to eat, less nutritional damage, young and old.

(2) avoid stirring the egg. Before steaming or long time stirring the egg will make the egg blistering, stir bac solution after steaming the egg will not dissolve into one.

It is best to beat the egg, add cool water and then slightly beat and stir. (3) Avoid adding seasonings before steaming.

This egg custard flavor, tender, nutrition is not damaged. (4) Steaming time should not be too long, the steam should not be too large.

Steam egg custard: In the container used to cover a small plate, and then steamed, regardless of the length of time, regardless of whether it is thick or thin, do still come out smooth and tender. Steam egg custard: Whether the egg custard can be steamed well, in addition to putting the right amount of water, the main decision on whether the egg mixture is stirred well. When mixing, the air should be mixed evenly, and not too long.

Temperature is also directly related to the stirring of good egg, such as temperature below 20 ℃, stirring the egg time should be a little longer (about 5 minutes), so that after steaming there is the naked eye can not see the size of the eyelet; temperature above 20 ℃, the time should be appropriately shorter. Do not stir the egg into the initial oil and salt, which is easy to make the egg gelatinous destruction, steamed out of the egg custard coarse and hard; if you stir the egg and then add oil and salt, slightly stirred a few times into the steaming pot, out of the pot when the egg custard will be very fluffy.

Steam egg custard new technology When you steam the egg custard into a honeycomb, water and egg separation may wish to use the following methods to try: 1, add the amount of water: an egg can be added to the weight of the egg with the same 1-3 portions of water, add 1 portion of water egg custard hard, add 3 portions of water egg custard soft. According to your needs to choose appropriately; 2, add the category of water, temperature: add water to add about 30 degrees of warm boiled water (do not use tap water); 3, other accessories: suitable for your taste of the right amount of salt, chopped green onion; 4, mix well: one hand with chopsticks or whisk to stir the eggs and water, one hand rotate the container until beaten to the egg mixture on the appearance of a 1-centimeter-high bubbles until the end of the 5, in the steaming pot with enough water. Put the beaten egg mixture in the steamer on fire steaming, steamer water boiling mark time, open the pot and then steam for 10 minutes can be; 6, remove the egg custard from the steamer, according to your desired taste add vinegar, sesame oil, soy sauce, chicken essence and other seasonings, you can eat.

Pay attention to a few points, will be steamed out of the delicious egg custard: 1. egg and water ratio of about 1:2; 2. to add warm water and egg mixture fully stirred; 3. add sesame oil, salt, chicken essence, chopped green onion and other seasonings slightly stirred; 4. and so on the steamer pot of water boiled and then put into the bowl of the egg mixture, low-fire steaming until the egg mixture solidified that is, turn off the fire. A bowl of fragrant egg soup was born.

I do fresh shrimp egg soup and fragrant and tender yo! (put the best seafood) Ingredients: two eggs, fresh shrimp 50g Accessories: green onions, peanut oil, salt Method: Eggs in a bowl, into the chopped shrimp and a little chopped green onions, salt and peanut oil and beat well (pay attention to be sure to spread the eggs to the surface of the surface of the appearance of a lot of small bubbles prevail). Then, take a cup of 100 ml of 80 degrees water, while beating while releasing the water, until the eggs are completely loose (note; the water can be more or less according to personal taste, but be sure not to pour all at once, to beat while releasing).

Finally, the pot of water on the fire, the bowl directly in the water to steam 10 minutes on the OK (note: the water must be turned off the fire after boiling). According to my method to do out of the egg soup absolutely have enough nutrition and tender, you must try the specific method is smooth and tender egg soup.

Because one person to eat, with a small microwave container with a lid, only one egg, carefully stirring to keep it out of the air bubbles, and then slowly injected into the cold water seasoned salt and soy sauce, stirring well. I am using an iron pot to steam, more water to boil inside the rice cooker with a steam rack, put the seasoned egg mixture lid put in, with a chopstick to support the lid so that it can not be covered tightly, steam on medium heat for about 20 minutes.

The result is very good, smooth and smooth, like my sister said, scooped up like tofu brain will be slightly quivering. Maybe I put a little too much soy sauce in it, so it came out chocolate-colored.

I used seaweed, dried seaweed, minced shrimp, chopped green onion, a little soy sauce, a little sesame paste, a little sesame oil, and mixed some juice to sprinkle on top of the steamed egg custard. How to make egg custard without air bubbles? Teach you a good way: 1. open 2 eggs add a small spoon of salt, beat fly 2. while beating add 30-40 degrees of warm water, beat until bubbles until 3. the more water you add, the more tender the egg custard 4. put into the pot to steam for about 5 minutes, can be Method: 1. fresh eggs a...

Crack into a bowl, use a whisk to disperse, add a very small amount of salt to mix, this time the egg will be thinner and yellower than before. 2. Now add water.

Warm water is best. Cold water is not very good, hot water is even worse, as soon as the punch in into the egg flower.

3. The amount of water is very important, too little will feel the custard is more dense and older, too little custard will be more difficult to form, the taste is also watery. Then, even generally an egg, the amount of eggshell water.

It is to knock open the two halves of the eggshells are loaded with water, loaded twice, is two eggshells of water, simply put, the water is two cups of egg liquid. Oh.

4. Add a small amount of oyster sauce to the water and mix it into the egg mixture. Then add a small amount of lard.

5. Well, the egg liquid all ready, now talk about the process of steaming. The surface of the egg when smooth as a mirror, all * this steamed skills.

Boil a pot of water, put on the steam compartment. The water must be boiled later.

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