10 to 15 minutes or so

Water steamed eggs probably need to steam 10 to 15 minutes or so, the time should not be too long, so as not to dry the egg, affecting the texture and taste. Steamed eggs are best steamed in warm water, so that the steamed eggs are soft and tender, melt in your mouth, if the cold water in the pot, the surface of the steamed egg is prone to honeycomb holes.

Steaming water steamed eggs, add the water can not be cold water, can not be hot water, if you add cold water, so that the eggs will not be tender, if you add hot water, it will be easy to turn the eggs into egg flowers, it will not form a water steamed eggs, so in the addition of water can be added to about a little higher than the temperature of the body temperature of the lukewarm water, about more than 40 degrees Celsius, so that the water steamed eggs will be made more delicious.

The amount of water in the water steamed eggs is based on personal taste preferences to add, if you like to consume a crisp and tender texture of the water steamed eggs, then you have to add more water, water than the egg about 1.5: 1, if you don't use a crisp and tender crispness, you can add a 1: 1 amount of water in the egg.

Break the two eggs into the bowl, and then use chopsticks to quickly mix well, add the right amount of cooking oil, according to their taste preferences in the addition of an appropriate amount of edible salt, and then continue to mix well, and then add an appropriate amount of water to the bowl, and then remove the bubbles on the surface of the egg, and then seal the bowl with plastic wrap, the bowl into a steamer to steam for about ten minutes, after steaming, tear off the plastic wrap, and in the steamed Sprinkle chopped green onion on the eggs, and then add some soy sauce to taste, you can also add other seasonings to taste according to their own taste preferences.

Steamed Eggs

Preparation: 2 fresh eggs, a pinch of salt, water, soy sauce, sesame oil.

Methods

1, prepare a thicker single-layer pot, knock the egg liquid into the pot, add a small spoon of salt, the egg white and yolk mix well.

2, into the right amount of water again to mix, to mix until you can not see the separate egg white or egg yolk. And remove the surface bubbles with a small spoon.

3, steamer pot with water, put the stirred egg mixture into the pot, cover the pot, high heat to steam, turn low heat for 8 minutes.

4, out of the pot, add a little soy sauce, moderate sesame oil mix, on the table to eat.

Note

The container is very important to do this dish, can not use double stainless steel pot (heat conduction is not good, steam is not cooked), and can not be used in very thin stainless steel pot (heat conduction is too strong, the perimeter is cooked, the middle is still raw egg). It is best to use a thicker, single-layer stainless steel basin or a large two-thick bowl. The thermal conductivity of this type of container is more gentle, allowing the egg to slowly draw in heat, so that the steam pot egg is evenly absorbed into the heat. Not because of the problem of heat conduction caused by water steamed eggs do fail.