In fact, steamed eggs with smooth surfaces like those in restaurants need some skills, as do tender eggs with tofu inside. Many people don't grasp this skill, so steamed eggs at home are not good-looking or delicious. As the name implies, steamed eggs are steamed by mixing eggs with water. The water used here is also very delicate. Some people use cold water, others use hot water. The chef told me it was all wrong. We should steam eggs with warm water. It is best to use warm water of about 45 degrees, that is, when your hands feel hot but not so hot, the temperature is just around 45 degrees. If the eggs steamed in cold water are as loose as water, the taste is not 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, and the number of eggs can be increased on the basis of this ratio. A faster measurement method is to use eggshells. Two and a half eggshells are equivalent to one egg's water, and it is enough to use three and a half eggshells' warm water 1.5 times, which is also increased according to the amount of eggs. Steamed eggs must be blanched with boiling water and then transferred to the pot. Do not steam for too long. Generally, young people steam for about 7 minutes, and then stew for about 5 minutes, so that the eggs are more tender and smooth. The surface of egg liquid can be placed upside down on a plate or covered with plastic wrap to prevent water vapor from dripping and the surface is not smooth. Steamed eggs with hot water or cold water? Many people don't know. Mastered the trick, water is tender as tofu. Let's take a look at the detailed practice.
Steamed egg
Prepare ingredients: 2 eggs (increase or decrease according to the actual situation) and a little onion.
Prepare ingredients: a little salt, a little soy sauce and a little sesame oil.
Detailed practice:
1. Beat the egg mixture into a bowl and add a little salt.
2. Stir the egg mixture with chopsticks.
3. Prepare a proper amount of warm water. The ratio of warm water to egg liquid is: 1.5: 1. You can measure the eggshell, which is the eggshell we beat. An egg needs 3.5 eggshell water. Here are two eggs. We need to pour 6.5 eggshell water. Pour warm water into the egg mixture and stir with chopsticks.
4. Sieve the evenly stirred egg liquid. It is recommended to sieve twice, so that the egg liquid tastes more delicate and has no honeycomb holes.
5. Use a spoon to take out a few bubbles on the surface of the screened egg liquid. Then cover with plastic wrap and insert a few small holes in the surface with a toothpick. Don't cover the plastic wrap, pour a plate when steaming to prevent water vapor from dripping on the surface of the egg liquid when cooking.
6. Add a proper amount of water to the pot and bring the water to a boil. Then put the egg liquid in a pot and steam it in water.
7. Cover and steam over low heat for about 7 minutes.
8, 7 minutes later, turn off the fire, don't rush out of the pot, turn off the fire for 5 minutes, and then out of the pot.
9. Open the plastic wrap after cooking, and make a few horizontal and vertical strokes with a knife, which is more convenient to taste.
10, sprinkle a little sesame oil and soy sauce, and evenly season.
Finally, sprinkle a little chopped green onion to enhance fragrance and serve. This home-cooked version: steamed eggs are ready. The steamed eggs made in this way are delicious and smooth, and the surface is as smooth as a mirror. It tastes tender like tofu and is very delicious. It's as tender as steamed eggs in restaurants. Cooking at home is easier and more affordable. You can cook delicious steamed eggs at home without going to a restaurant. Mastering this trick, kitchen white can also make steamed eggs. When it's cold, we often give it to the children. I will share with you simple and nutritious methods. You can have a try if you like.
Lily food talks about cooking tips: (3 tips for steaming eggs)
1, steamed eggs can't use hot water or cold water. Warm water is best. The ratio of egg liquid to water should be well controlled, which is generally 1: 1.5. I don't know how to measure it, so I use eggshells to measure it. The water in two and a half eggshells is equivalent to the water in an egg, so an egg needs three and a half eggshells.
2, egg liquid and water should be fully stirred evenly, so that water and egg liquid can be completely blended together, and then sieved. Sifting the egg liquid can remove the foam and unsticked egg white, make the steamed eggs more tender and smooth, or use a spoon to remove the bubbles on the surface.
3, the time to steam eggs should be grasped. Steam the eggs in boiling water, turn to a pot and cook for about 7 minutes, then take them out after stewing for 5 minutes, so that the steamed eggs have a smooth surface and taste as tender as tofu.