1. One fresh egg. Knock into a bowl, use an egg beater to disperse, 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 very good, and hot water is even worse. As soon as it is washed in, it will become an egg flower.
3. The amount of water is very important. If it is too little, it will feel that the custard is denser and older. If it is too little, it will be more difficult to form the custard and the taste will be watery. Then, I am usually an egg, measure the water in the shell. That is, put both halves of the cracked eggshell into water, and put them into water twice, which is two eggshell water. Simply put, water is two cups of egg liquid. Ha ha.
4. Add a small amount of oyster sauce to the water and mix well, then add it into the egg mixture and mix well. Add a small amount of pig oil.
Ok, the egg liquid is all ready, now let's talk about the steaming process. The surface of the egg is smooth as a mirror, which is full of steaming skills. Boil a pot of water and put on a steaming partition. After the water must be boiled, put the egg mixture on the steaming partition, and then turn on the small fire. The lid must be left open and not tightly covered. The custard steamed in this way will never have honeycomb eyes and the taste will not be old.
6. About10-15 minutes, the egg custard should be almost ready. Sprinkle some chopped green onion (you can also add minced meat and so on according to your personal hobbies), and drop a few drops of steamed fish and soy sauce to enjoy!
Four bogeys for steamed eggs
Steamed egg soup is a good way to eat eggs. It tastes delicious and has less nutritional damage, and is suitable for all ages. But do not 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. After the water is boiled, the air will be discharged, and the custard will have small beehives, which will affect the quality of custard, lack tenderness and damage its nutrients. It is not advisable to use hot boiled water, otherwise the boiled water will first heat the egg liquid and then steam it, which will damage the nutrition and even steam the egg custard. It is best to steam the egg custard with cold boiled water, which will avoid the loss of nutrition and make the egg custard smooth, soft and delicious.
(2) Avoid stirring the egg liquid violently. Stir the egg liquid violently 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, add cold boiled water, and then slightly break it up and stir it.
(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. In this way, the custard 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, when heated to about 85℃, it will gradually solidify into pieces. If the steaming time is too long, the custard will become hard and the protein will be damaged. Too much steam will make the custard honeycomb and reduce the umami taste.
The best way to steam the egg custard is to deflate it, that is, when steaming the egg custard, don't cover the lid tightly, leave a little gap, and run away while steaming. The best time to steam eggs is when they are ripe and tender.