Stewed eggs, a practice is simple but a little bit not simple food, do a good job, the taste of tender Q elastic, do a bad job, the top layer of diluted like a layer of water, the bottom is very thick, peeled off or full of honeycomb, taste and appearance are not good, how to do a perfect and tasty, as long as you remember the following points on it, let's start it.

Stewing tools to choose a good

Stewing bowl to try to use the metal material, because the heat conduction is very fast to facilitate the stewing of eggs fast maturity, but to avoid the use of double hot metal bowls, so you are stewing an hour is also very difficult to solidify the cooked through; secondly, it is the use of ceramic bowls can be at home, but also avoid the use of porcelain bowls can be too thick thickness.

The proportion of eggs and water should be grasped, at the same time with what water should also be good

Stewed eggs is the proportion of eggs and water must be grasped, otherwise it is either too thin, or is too thick, according to experience from the best proportion of eggs and water for 1:2, that is, an egg will have to need two eggshells of water, at the same time with what water is also very careful to use the cold and boiling water can not be achieved! "tender" characteristics, the best use of warm water, water temperature at about 40 degrees, not hot.

Eggs should be sifted

Why should eggs be sifted, because after the eggs are stirred, there will inevitably be "particles" that have not been stirred up, and the final taste is more delicate and smooth when sifted with a thin slotted spoon.

After mixing the egg and water, skim off the foam on the surface

After mixing the egg and warm water well, if there is some foam on the surface, it is better to skim it off, otherwise, the surface of the final stewed egg will have some dense holes, which will affect the appearance of the stewed egg.

Cool water on the pot or boiling water on the pot?

According to the usual experience, the stewed egg to boil water on the pot is the best, and at the same time to use a larger plate to cover the egg mixture, to prevent water vapor into the egg mixture, and then cover the lid of the pot on high heat steaming for 8 minutes, turn off the fire do not open the lid to simmer for 5 minutes can be out of the pot, so that the tender and slippery stewed egg is done. The above is my answer to the question "how to stew eggs to stew tender?" The answer to this question