1 You should control the proportion of water. Generally, eggs and water are 1 3.

Try not to blow bubbles when you beat eggs. If there are bubbles, be sure to skim them and steam them again.

When the water boils, add the stewed eggs, and then turn to medium heat, don't stew with strong fire.

4 control the time, and the hole will rise after a long time.

5 Sprinkle chopped green onion, pour in hot oil, and stir-fry.

The most important thing is my magic weapon to stew eggs. I must pour Lee Kum Kee steamed fish drum oil, which is sold in big supermarkets. A bottle of 9 yuan can be used for about 30 times.

I hope you can make delicious stewed eggs with my help.

How to make steamed eggs without beehives?

Steamed eggs are a home-cooked dish suitable for all ages. Southerners like to call it "steamed eggs", while northerners call it "egg soup". Many people easily fail to steam eggs, not because there is too much water, which leads to the separation of water and eggs; Is boiled eggs are too old, the egg body is honeycomb, both are difficult to enter, according to the following practice, there will be no honeycomb:

egg custard

Ingredients: eggs (2) and onions (1)

Seasoning: salt (1/5 tbsp), oil (1/3 tbsp), chicken essence (1/3 tbsp).

1. First, beat 1 egg into the bowl, pick up the second egg, knock a small hole on it, pour out the egg white and yolk, and keep the eggshell for later use.

2. Fill the eggshell with warm water and pour it into the egg liquid. Two eggs need warm water in two eggshells.

3. Add 1/5 tbsps of salt, 1/3 tbsps of oil and 1/3 tbsps of chicken essence to the egg mixture, stir evenly to taste, and beat the egg mixture 15 minutes in one direction with chopsticks.

4. Cover the bowl with plastic wrap. After boiling the water in the pot, add the egg mixture and cover the pot. Steam on low heat 15 minutes.

5. Take out the steamed water eggs and sprinkle with chopped green onion.

skill

1, water quantity and water temperature. Warm water should be used to stir the egg mixture, not cold water or hot water. Boiled eggs steamed in cold water are not tender enough, and hot water is easy to wash egg liquid into egg flowers. The ratio of egg liquid to warm water is 1: 1. Not much water can be filled, and the eggshell is directly used for exchange, with high accuracy.

2. Beating skills. Usually, water eggs have honeycomb holes, partly because of poor egg beating technology, which leads to bubbles in egg liquid. So when you beat eggs, you should always beat them in one direction until the egg liquid becomes fine and smooth, and then steam it in the pot.

3. Temperature. Steamed eggs must be simmered. If the fire is too big, the boiled eggs will get old easily.

4, you can add some water starch to the egg liquid, which will make the steamed water eggs more tender; You can also use warm milk instead of warm water to make the boiled eggs taste more delicious.

How to stew egg custard without honeycomb eyes

After you break the eggs, remove the bubbles with a spoon and steam them with plastic wrap, so that there are no honeycomb eyes.

How can I steam out the custard with tender surface but not all honeycomb?

You add more cold water to stir the eggs together, and less heat the water before steaming. After the water is boiled, breathe with chopsticks on one side of the pot, or wrap it in plastic wrap and steam for about five minutes. Turn off the fire, wait for two minutes, then take out the pot, sprinkle some chopped green onion, soy sauce, pepper and pour some boiling oil!

How can steamed eggs be smooth without beehive? 30 points

The skills of steaming eggs are as follows: 1. Beat the egg mixture evenly. Generally, two eggs can steam a person's weight. The first step is to beat the egg whites and egg yolks. If not, there will be a hard white solid at the bottom of the steamed water egg, which will greatly affect the taste. The standard of beating is that you can see that the egg liquid bubbles slightly, and then gently sieve out the foam. You can add a proper amount of salt to the beaten egg liquid to taste.

How to steam egg custard? I steam like a hornet's nest or the West Lake.

Steamed egg soup is a good way to eat eggs. Delicious taste, less nutritional damage, suitable for all ages. But don't make steamed egg soup at the following four points:

(1) Avoid adding raw water and hot water. Add raw water because there is air in tap water. When water is boiled, air will be discharged, and small beehives will appear in custard, which will affect the quality of custard, lack tenderness and destroy its nutrients. It is not advisable to use hot boiled water, otherwise the boiled water will heat the egg liquid before steaming, which will destroy the nutrition and even steam the egg custard. It is best to steam the custard with cold boiled water, which will avoid the loss of nutrition and make the custard smooth, tender and delicious.

(2) Avoid stirring the egg liquid violently. Stir the egg liquid vigorously or for a long time before steaming will make the egg liquid foam, and the egg liquid will not dissolve into one when steaming after stirring. It is best to beat the egg mixture evenly, add cold boiled water, and then break it up slightly and stir.

(3) Avoid adding seasonings before steaming. If seasoning is added to the custard before steaming, protein will be denatured and its nutrition will be damaged, and the steamed custard will not be fresh and tender. The seasoning method should be: after steaming, cut the custard several times with a knife and add a little cooked soy sauce or salt water, chopped green onion, sesame oil and so on. The custard made in this way is delicious, tender and nutritious.

(4) The steaming time should not be too long and the steam should not be too large. Because the egg liquid is rich in protein, it will gradually solidify into blocks when heated to about 85℃. If steamed for too long, the custard will harden and the protein will be destroyed. Too much steam will make the custard honeycomb and reduce the umami flavor.

The best way to steam the custard is to deflate, that is, when steaming the custard, don't cover it tightly, leave a gap and run while steaming. The best time to steam eggs is when they are ripe and tender.

Skillfully steamed egg custard:

Cover the container with a small dish and steam it. No matter how long it takes, it is still tender.

Steamed egg custard: whether the egg custard can be steamed well depends mainly on whether the egg liquid is stirred evenly, except for putting proper amount of water. When stirring, the air should be mixed evenly and the time should not be too long. Temperature is also directly related to the stirring of egg liquid. For example, when the temperature is below 20℃, the stirring time is longer (about 5 minutes), so that there are holes of different sizes invisible to the naked eye after steaming; When the temperature is higher than 20℃, the time should be shortened. Don't put oil and salt in the egg at first, which will easily destroy the colloid of the egg and make the steamed egg soup thick and hard; If you stir the egg mixture evenly, then add oil and salt, stir it for a few times and put it into the steamer, and the custard will come out very soft.

New technology of steamed egg soup

When your steamed custard is honeycomb-shaped and the water and eggs are separated, try the following methods:

1, water: an egg can be added with 1-3 parts of water, 1 part of water-boiled egg soup is hard, and 3 parts of water-boiled egg soup is soft. Choose according to your own needs;

2. Type and temperature of water: When adding water, add warm water of about 30 degrees (don't use tap water);

3, other accessories: the right amount of salt suitable for your taste, chopped green onion;

4. Fully stir evenly: stir the eggs and water with chopsticks or an egg beater with one hand, and rotate the container with the other hand until bubbles with the height of 1 cm appear on the egg liquid;

5. Put enough water in the steamer and put the beaten egg liquid into the steamer for steaming. After the boiler boils, record the time and steam for 10 minute.

6. Take the egg custard out of the steamer and add seasonings such as vinegar, sesame oil, soy sauce and chicken essence according to personal taste. You can eat it.

Pay attention to a few points, you will be able to steam a delicious custard:

1. The ratio of eggs to water is about1:2;

2. Add warm water and mix well with the egg liquid;

3. Add sesame oil, salt, chicken essence, chopped green onion and other seasonings and stir slightly;

4. After the water in the steamer is boiled, put it in a bowl with egg liquid, steam it on low heat until the egg liquid is solidified, and then turn off the fire.

A bowl of delicious egg custard was born.

My shrimp and egg soup is delicious and tender! (Seafood is the best. )

Ingredients: two eggs, 50g fresh shrimp.

Accessories: onion, peanut oil, salt.

Exercise:

Beat the eggs in a bowl, add chopped shrimps and a little chopped green onion, salt and peanut oil and beat well (be sure to beat the eggs out, subject to the appearance of many small bubbles on the surface).

Then, take a cup of 100 ml of water with a temperature of about 80 degrees, and pour water while beating until the eggs are completely loose (note; You can have more or less water, but you must not pour it all at once.

Finally, put water in the pot to catch fire, steam the bowl directly in the water for 10 minutes, and it will be OK (note: turn off the heat after the water boils).

The custard made by my method is absolutely nutritious and tender. You must try.

The specific method is to smooth the tender egg soup. Because one person eats it, so use a small microwave container with a lid. ......

How to steam egg custard without honeycomb eyes!

1. A fresh egg. Knock it into a bowl, break it up with an egg beater, add a little salt and mix well. At this time, the egg liquid will be thinner and yellower than before.

2. Now add water. Preferably warm water. Cold water is not good, and hot water is even worse. As soon as it is washed in, it will become an egg flower.

3. Water quantity is very important. If it is too little, you will feel that the custard is thicker and older. If it is too little, the custard will be difficult to form and taste watery. Then, I am usually an egg, measuring the water in the shell. That is, put the cracked eggshells into the water, and put them into the water twice, which is two eggshell waters. Simply put, water is two cups of egg liquid. Ha ha.

4. Add a small amount of oyster sauce to the water and stir well, then add it to the egg mixture and stir well. Add a little lard.

Ok, the egg liquid is ready. Now let's talk about the steaming process. The surface of the egg is as smooth as a mirror and full of steaming skills. Boil a pot of water and put it on the steaming partition. After the water must be boiled, put the egg liquid on the steaming partition, and then turn on the small fire. The lid must be opened, not too tight. The custard steamed in this way will never have honeycomb eyes and will not taste old.

6. About 10- 15 minutes, the egg soup should be almost ready. Sprinkle some chopped green onion (you can also add minced meat and the like according to your personal preference), and add a few drops of steamed fish and soy sauce to enjoy.

Excuse me, how can steamed eggs have no honeycomb eyes?

Steamed egg soup is a good way to eat eggs. Delicious taste, less nutritional damage, suitable for all ages. But don't make steamed egg soup at the following four points:

(1) Avoid adding raw water and hot water. Add raw water because there is air in tap water. When water is boiled, air will be discharged, and small beehives will appear in custard, which will affect the quality of custard, lack tenderness and destroy its nutrients. It is not advisable to use hot boiled water, otherwise the boiled water will heat the egg liquid before steaming, which will destroy the nutrition and even steam the egg custard. It is best to steam the custard with cold boiled water, which will avoid the loss of nutrition and make the custard smooth, tender and delicious.

(2) Avoid stirring the egg liquid violently. Stir the egg liquid vigorously or for a long time before steaming will make the egg liquid foam, and the egg liquid will not dissolve into one when steaming after stirring. It is best to beat the egg mixture evenly, add cold boiled water, and then break it up slightly and stir.

(3) Avoid adding seasonings before steaming. If seasoning is added to the custard before steaming, protein will be denatured and its nutrition will be damaged, and the steamed custard will not be fresh and tender. The seasoning method should be: after steaming, cut the custard several times with a knife and add a little cooked soy sauce or salt water, chopped green onion, sesame oil and so on. The custard made in this way is delicious, tender and nutritious.

(4) The steaming time should not be too long and the steam should not be too large. Because the egg liquid is rich in protein, it will gradually solidify into blocks when heated to about 85℃. If steamed for too long, the custard will harden and the protein will be destroyed. Too much steam will make the custard honeycomb and reduce the umami flavor.

The best way to steam the custard is to deflate, that is, when steaming the custard, don't cover it tightly, leave a gap and run while steaming. The best time to steam eggs is when they are ripe and tender.

Skillfully steamed egg custard:

Cover the container with a small dish and steam it. No matter how long it takes, whether it's thick or thin, or smooth.

How to make custard without bubbles?

1, the ratio of eggs to water (warm water) 1: 1.52, sieve the beaten eggs (that is, when pouring the beaten eggs from one container to another, just take a small sieve to take over the small sieve for boiling Chinese medicine) or remove the small bubbles on the surface with a spoon.

3. Cover the container of steamed eggs with a lid or plastic wrap, and steam in the pot.

4. Cook for 5-8 minutes.

There is no need to add seasoning in the whole process. After steaming, pour some fresh soy sauce (such as extremely fresh taste) and sprinkle some chopped green onion.

Try steaming eggs as I say. Hey, hey ~ make sure they are silky.

How to make steamed eggs without that kind of honeycomb

After steaming for a long time, there will be honeycomb pores, and the eggs will be covered. After an egg is beaten with water, the steaming time will not exceed ten minutes.