Delicacies that can be made with eggs alone

Delicacies that can be made with eggs alone. In life, I believe many people like to eat eggs. Eggs contain high protein. Eggs are nutritious and delicious, but hard-boiled eggs and poached eggs always feel greasy. Here are some delicacies that can be made with eggs alone. Delicacies that can be made with eggs alone 1

Tea eggs

Speaking of raw materials that only use eggs, then tea eggs are definitely one of the delicacies made with eggs. Although some people I don’t like boiled eggs because they feel they taste too bland, but most people like tea eggs because a little salt is added to tea eggs;

So the taste of all the eggs suddenly changed. After adding a little salt, the eggs tasted better. In addition to being a very delicious delicacy, tea eggs are also very helpful to the human body. It is recommended that people who are seriously lacking in cholesterol in their body can insist on eating one tea egg every morning.

Scrambled Eggs with Tomatoes

Scrambled Eggs with Tomatoes is a delicacy that has never been forgotten by people. In recent decades, the ranking of Scrambled Eggs with Tomatoes has been In the past, people thought it was just a simple home-cooked dish, but in recent years, people have discovered that scrambled eggs with tomatoes are not only very delicious, but also very nutritious.

For children, eating too much food with high nutritional value every day is not good for the human body. At this time, use vegetables to match foods with high nutritional value. It is the best choice. Scrambled eggs with tomatoes are such a delicacy with very high nutritional value. 2 delicacies that can be made with eggs alone

Stewed eggs with pumpkin puree

Ingredients: pumpkin puree, eggs (2), coconut milk (1/3 can) and fine sugar (3 spoon).

Method:

1. Beat the eggs and granulated sugar thoroughly.

2. Add coconut milk and stir gently.

3. Add pumpkin puree to the egg liquid and stir evenly.

4. After filtering the pumpkin puree and egg liquid through a sieve, the taste will be smoother.

5. Pour the sifted pumpkin puree egg liquid into a stew bowl, simmer in the microwave for 5 minutes over medium-low heat until solidified, and then serve.

French caramel stewed eggs

Ingredients: 125g fresh cream, 125g milk, two egg yolks

Method:

2. Add 40 grams of sugar to the milk (I think you can add less, this amount tastes a bit too sweet), and put it into a small pot Cook until the sugar dissolves

3. Fold the butter into the boiled milk and heat for a while

4. Heat the water in a baking pan and put it in the oven. Preheat the oven to 200 After it reaches the temperature, put the milk melt into the mold

5. Bake for about 40 minutes, take it out and sprinkle sugar on the surface

6. Preheat the oven to the highest temperature , put the egg liquid back in, bake until the surface is browned, and it's done

Clam stewed eggs

Ingredients: clams, eggs, chopped green onion

Seasonings: salt, wet starch, oil (a little), cooking wine

Method:

1. Wash the clams and put them in a boiling water pot (put a little cooking wine in the water) Cook until the shells open, shake in the clam cooking water to remove impurities, and put the clams into another bowl. Pour the clam soup into a soup bowl and let the soup settle.

2. Beat the egg liquid, wet starch, and salt, and pour the precipitated clam soup into the egg liquid (pouring slowly, do not pour in the precipitated impurities as well). Mix well, sprinkle a little chopped green onion, drizzle a little oil, steam in a steamer until 6-7 mature (that is, the top egg liquid has not yet condensed), then add the clams into the egg liquid, and then continue to steam. Finally, sprinkle in the remaining chopped green onions and serve.

Shrimp and egg custard

Ingredients: fresh shrimp, chives, eggs, salt, warm water, chicken powder, sesame oil.

Method:

1. Clean the shrimp and remove only the meat. Crack the eggs into the bowl.

2. Beat the eggs and add a small amount of salt and chicken powder to taste. Be sure to add less salt, as the eggs themselves contain a small amount of salt.

3. Then prepare a cup of warm water (about 30 degrees), or chicken soup, and add the warm water to the egg liquid. The ratio of water to eggs is about 2:1. Then stir evenly in one direction and clean up the foam on top.

Tips:

1. The water used to pour the egg liquid is preferably warm water. Do not add tap water or hot boiled water.

Because there is air in tap water, after the water is boiled, the air will be discharged, and honeycombs will appear in the custard, which will affect the quality and taste of the custard, and the nutrients will also be damaged. Don't use boiling water, otherwise it will turn into egg drop soup. If you steam it like this, the nutrition will be damaged, and you won't even be able to steam the egg custard.

2. It is best to steam the egg custard with warm or cold water, so as to ensure both the taste and appearance. The amount of water is also very important. Too little will make the custard taste tighter and older. Too much custard will not be easy to shape and the taste will be watery.

3. When beating the egg liquid, do not stir the egg liquid violently. Stirring the egg liquid vigorously or stirring it for a long time before steaming will cause the egg liquid to foam. It is best to beat the egg liquid well and add After water is added, lightly stir and mix. 3 delicacies that can be made with eggs alone

How to make egg rolls in Korean dramas

Crack four eggs into a bowl, add various chopped vegetables and diced ham, add whatever you like What. (Because it is not cooked when added directly, so chop it into small pieces, not too big, which will affect the taste)

Add an appropriate amount of salt according to your own taste (don’t blame me if you add too much salt) The comments below say salty is good! Don’t you know how much salt you can eat?)

A spoonful of cornstarch (any starch can be used, potato or corn, the purpose is to make the egg liquid more viscous) , easy to roll and not fall apart) People always ask me about starch, and each place has its own name, so I changed it to cornstarch here, so you may be able to understand it better.

Cornstarch is a term that often appears in recipes. It is mostly used to thicken gravy. The cornstarch used in mainland China is potato flour, the cornstarch used in Hong Kong is corn flour, and the cornstarch commonly used in Taiwan is gordon flour. Taibai powder is made from potatoes or cassava.

In Chinese cooking, cornstarch not only thickens the food to give it a smooth texture, it is also commonly used as a marinade to soften the meat. Cornstarch has a wide range of uses. It can be used as seasoning for stir-fry, jelly, and pancakes. It is mainly used for sizing and thickening when processing meat raw materials.

Stir evenly

Put an appropriate amount of oil in the pot and turn on low heat throughout the process. Only add oil this time

Just brush a few drops of oil on the bottom of the pot (just brush it once, you don’t need to brush it again later) on the lowest heat! After the oil is hot, pour in a quarter of the egg liquid, and shake the pot quickly to spread the egg liquid evenly over the entire bottom of the pot. If the heat is high, the eggs will solidify before it can cover the entire bottom of the pot, so the heat must be low< /p>

Roll up the egg liquid before it is completely solidified, and make it half-cooked (the egg is cooked when it is set, and the inside will also be cooked when the outer egg skin is heated). This way the egg will When rolled, it will not fall apart when cut and can stick together. It can be rolled together with the help of chopsticks and shovels. Be careful. Pay attention to the low heat (borrowing the picture of me making spinach egg rolls, it is best to hold a spatula in one hand and chopsticks in the other hand to roll them together. I couldn’t do it because I was filming a video)

Roll After that, add a quarter of the egg liquid for the second time. Quickly shake the bottom of the pot.

Let the egg liquid cover the entire bottom of the pot (refer to the video of spinach egg rolls, the principle is the same!)

Roll up the egg liquid again while it is not completely dry

Be careful and use two hands to roll it up

Once rolled, repeat this step again until the last quarter of the egg liquid is poured in Put it in the pot

Roll it up as thick as you like

Roll it up and carefully remove it from the pot

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Cut it and put it on a plate

It looks simple but it is not simple either