Steaming egg custard is a good way to eat eggs, taste good to eat, nutritional damage less, young and old. But do not do the following four steamed egg soup:

(1) avoid adding raw water and hot water. Add raw water due to tap water has air, water is boiling, the air out, the egg custard will appear small honeycomb, affecting the quality of egg custard, lack of tenderness, nutrients will also be damaged. It is also not advisable to use hot water, otherwise the boiling water will first be hot, then go to steam, nutritional damage, and even steamed egg custard. It is best to use cool boiling water to steam egg custard, will save the nutrition from loss, but also will make the egg custard surface smooth, soft and tender as brain, taste delicious.

(2) avoid stirring the egg. Before steaming or long time stirring the egg will make the egg foam, stir bac solution after steaming the egg will not dissolve into one. It is best to beat the egg, add cool water and then lightly beaten and stirred.

(3) avoid adding flavorings before steaming. Egg custard if you add seasoning before steaming, will make the protein denaturation, nutritional damage, steamed custard is not tender. Seasoning method should be, steamed with a knife after the egg custard cut a few knives, add a little cooked soy sauce or brine and green onions, sesame oil and so on. This egg custard flavor, tender texture, nutrition is not damaged.

(4) Steaming time should not be too long, the steam should not be too large. As the egg rich in protein, heated to 85 ℃ or so, will gradually solidify into a block, steaming time is too long, it will make the egg custard hard, protein damage. Steam is too large will make the egg custard appear honeycomb, fresh flavor reduced.

The best way to steam the egg custard is to use the deflation method, that is, when steaming the egg custard, the lid should not be covered tightly, leaving a little space, while steaming and running gas. Steam egg time to cook and tender when out of the pot is appropriate.

Steam egg custard:

In the container used to cover a small plate, and then steamed, regardless of the length of time, regardless of whether it is thick or thin, do still come out smooth and tender.

Steaming egg custard: egg custard can be steamed well, in addition to put the right amount of water, the main decision on whether the egg mixture is well stirred. When mixing, the air should be evenly mixed in, and not too long. Temperature is also directly related to the stirring of the egg, such as the temperature below 20 ℃, stirring time should be a little longer (about 5 minutes), so that after steaming there is the naked eye can not see the size of the hole; temperature above 20 ℃, the time should be appropriate to some short. Do not stir the egg into the initial oil and salt, which is easy to make the egg gelatinous destruction, steamed out of the egg custard coarse and hard; if the stirring of the egg and then add oil and salt, slightly stirred a few times into the steaming pot, out of the pot of egg custard will be very fluffy.

Steaming egg custard new technology

When you steam the egg custard into a honeycomb, water and egg separation may wish to use the following method to try:

1, the amount of water: an egg can be added to the weight of the egg and the same weight of the 1-3 portions of water, plus 1 portion of the water egg custard hard, plus 3 portions of the water egg custard soft some. According to your needs to choose appropriately;

2, add the category of water, temperature: add water to add about 30 degrees of warm water (do not use tap water);

3, other accessories: suitable for your taste of the right amount of salt, chopped green onion;

4, mix well: a hand with chopsticks or whisk to stir the eggs and water, one hand rotate the container until the egg beaten to egg liquid appeared on 1 cm high air bubbles until;

5, put enough water in the steamer, put the beaten egg mixture in the steamer on fire to steam, the steamer water boiled to remember the time, open the steamer for another 10 minutes can be;

6, take out the egg custard from the steamer, according to the taste you need to add vinegar, sesame oil, soy sauce, chicken broth, and other seasonings, you can eat.

Attention to a few points, will be steamed out of the delicious egg custard:

1. egg and water ratio of about 1:2;

2. to add warm water and egg mixture fully stirred;

3. add sesame oil, salt, chicken essence, green onion and other seasonings slightly stirred;

4. and so on the steamer pot of water boiled and then put into a bowl filled with egg mixture, low-fire steaming to the egg mixture solidification that is!

A bowl of fragrant egg custard was born.

Raw materials: two eggs, fresh shrimp 50g

Accessories: green onion, peanut oil, salt

Methods:

Eggs in a bowl, put the chopped shrimp and a little chopped green onion, salt and peanut oil and beat it well (pay attention to be sure that the egg diarrhea, in order to the surface of the emergence of a lot of small bubbles prevail).

Then, take a cup of 100 milliliters of 80 degrees water, let go of the water while beating until the eggs are completely loose (note; the water can be more or less according to personal taste, but be sure not to pour all at once, to beat while putting).

Finally, put water in the pot on the heat, put the bowl directly in the water to steam for 10 minutes on the OK (note: after the water boils, be sure to turn off the fire).

According to my method to do out of the egg soup absolutely have enough nutrition and tender, you must try

Specific method is smooth and tender egg soup. I used a small microwaveable container with a lid, cracked only one egg, stirred it carefully to keep it from bubbling, and then slowly filled it with cold water seasoned with salt and soy sauce, and stirred it well. I am using an iron pot to steam, more water to boil inside the rice cooker on the steaming rack, put the egg mixture covered with a lid and put it in, use a chopstick to support the lid so that it can not be covered tightly, medium heat steaming for about 20 minutes. It came out nice and smooth, and like my sister said, it quivered slightly when I scooped it up like tofu brain. I may have put a little too much soy sauce in it, so it came out chocolate colored. I used nori, dried seaweed, minced shrimp, chopped green onion, a little soy sauce, a little sesame paste and a little sesame oil to make some sauce to sprinkle on top of the steamed egg custard.

How do you make egg custard without air bubbles? Teach you a good way:

1. open 2 eggs add a small spoon of salt, beat fly

2. beat while adding 30-40 degrees of warm water, beat until the bubbles until

3. add the more water, the more tender the egg custard

4. put the pot into the steamer can be about 5 minutes