Instructions

1

When mixing the egg juice and water, do not beat the eggs hard. Usually when we make egg dishes, such as fried egg skin, chopped green onion eggs, etc., we always hum and beat the eggs vigorously, but steamed eggs cannot withstand such enthusiasm. You must mix the eggs and water gently. Evenly, this is to avoid pushing air into the egg liquid too hard, causing a honeycomb shape. You can even use a fork to stir the egg mixture instead of beating it hard, which makes it easier to mix the egg mixture evenly without using any force.

2

If you require the eggs to be 100% tender after being steamed and not to have a trace of the hard tissue of the protein, then use a strainer to filter out the egg tendons. But I won’t do this unless I’m entertaining guests. It’s troublesome, and the filtered egg tendons are edible. It’s such a waste and has little impact. The reason is that the egg tendons sink due to their weight when steamed. Finally got down. This action should not be done unless it requires perfection.

3

Do not close the pot lid tightly when steaming eggs. This is the most critical point! You can use chopsticks to leave a gap, and the gap is not just a small gap, but a slightly larger gap.

4

Mix the egg juice and water seasoning, put the ingredients to be added into the egg juice, and steam them in the electric pot for 30 minutes (because the pot lid is not covered Dense, so the steaming time needs to be longer), you can make steamed eggs as smooth and tender as tofu pudding! This is the time for 3 eggs. If you use 1 egg, it will take about 15 to 20 minutes.