Steamed eggs seem simple, but to steam them out, they are smooth and tender, without foaming and honeycomb. You need to pay attention to the following points:

1, egg-water ratio, egg-water ratio = 1: 1.5 is the most suitable.

2, water temperature, add warm water when beating eggs, eggs are easy to be cooked and slippery.

3. Cover it when steaming, and cover it with a plate or plastic wrap, so that the steamed water will not drip into the bowl to form a small pit.

4, heating, generally steaming for about 6 minutes, and then turning off the fire for 5 minutes, the steamed eggs taste the best.

Children are the old people's favorite food. When I was a reporter, my mother often cooked it for me. It is very soft. When I was a child, I was not sensible. I often cook and eat directly, and I burn my mouth every time. Maybe I like it too much. I can't wait! Because when I was a child, my mother used her own native chicken every time she cooked this steamed egg. She made this steamed egg directly when the newborn egg was still hot. It is nutritious and delicious!

I remember my mother just beat the newborn eggs in a bowl, then stirred them, put some salt, sometimes no salt, some lard, some boiling water, plastic wrap and steamed them in a steamer for a few minutes. At that time, there was no plastic wrap, just a transparent plastic bag! That taste can be called delicious, it is really the taste of mother!

Later, I went to that restaurant without going to school, and it was so delicious, but the restaurant was called "steamed eggs with water" or steamed eggs with hibiscus. Anyway, the name is different, I knew this was the same! The custard in the restaurant is not as delicious as that cooked at home. This is also related to the ingredients and cost of the restaurant. Restaurants are all about making money, adding more water, and eggs are not native eggs, so there is still a gap in taste. The only good thing is that the production process is a bit particular!

Practice: break up a lot of eggs first, then add water and stir. The ratio of eggs to water is 1:2. Later, I asked my mother what the proportion was when cooking steamed eggs. My mother said 1: 1.5. No wonder, domestic eggs are not used in restaurants, but there is more water. How can it be? But there is a kind of steamed fish soy sauce in the restaurant, which is really delicious on eggs. I don't have any at home, so I can only put some sesame oil at home, but sometimes I still miss the taste of childhood.