Steamed eggs are a common recipe for all ages. Southerners call it "steamed eggs" and northerners call it "egg soup". Although "steaming eggs" looks simple, many people can't do it successfully, not because there is too much water, and water and eggs are separated; It's just that there's too little water and it's honeycombed. What can steamed eggs do to succeed? Why are steamed eggs not honeycombed and q-elastic and slippery? I will share it with you today.
The first time I made steamed eggs, I didn't succeed, and neither did the second time. I thought it was just a steamed egg. That's not easy. Just break the eggs and steam them in a pot. But the eggs steamed twice before are very old and honeycomb-shaped. Especially in the process of steaming, I kept lifting the lid to see if they were cooked. On the surface, they are solidified.
When I learned these key points, I adjusted the water quantity and time, and the third time was a perfect success. From then on, "steamed eggs" became my specialty.
There are two key points to grasp in steaming eggs. These two points are wrong. It is impossible to steam eggs perfectly. First, the water quantity is 1: 1 and 1: 1.5 times. After personal testing, it is very accurate, and you can accurately grasp it by feeling if you do too much.
I don't agree with many people's views on the whole network: first, the view that "cold water cannot be added", and some people even call a spade a spade. The first time I steamed eggs successfully, I added cold water, and every time I used direct drinking water, that is, filtered tap water. I have never used warm water or hot water, so I never agree with this practice.
If eggs are mixed with cold water, there won't be much foam. If they are mixed with warm water, they may produce a lot of bubbles, so these bubbles must be cleaned up. On the other hand, even if there is a little foam, I haven't skimmed it, and the steamed Q-bomb is still smooth, so whether the light is smooth or not doesn't depend on whether the foam is skimmed. Success is only the two key points mentioned in the previous chapter.
Well, having said that, I want to share a complete and perfect process of steaming eggs, hoping to help Xiaobai who is helpless in the face of such a simple dish as steaming eggs.
Perfect steamed eggs without skimming-rich in nutrition, tender and silky in taste.
Ingredients: 3 eggs
Ingredients: chopped green onion
Seasoning: fresh (or soy sauce or steamed fish black soybean oil), salt and water.
-Start making-
① Beat 3 eggs in a bowl and break them up with chopsticks or an egg beater. Hit them as evenly as possible.
(2) Add a proper amount of water to the bowl. I use cold water. You can use cold boiled water or tap water directly (the tap water we drink has been purified and filtered by the waterworks at least several times before reaching each user's home, which is actually very clean), then add a spoonful of salt and mix the egg mixture evenly.
Cover with plastic wrap, and then stick a small hole with a fork or toothpick (many people say that plastic wrap is toxic after cooking at high temperature. I use PE plastic wrap, which can be cooked at high temperature and heated by microwave. It is colorless, tasteless and safe. The main reason is that our thinking has solidified, thinking that plastic must be toxic, and we have covered the plate, but it has never been successful. I won't elaborate here. You can search for popular science on the internet.
(4) Boil the water in the pot, put it on the steamer, then put the eggs on it, cover the pot, and steam over high fire for about 10- 15 minutes. I've been using fire. There is no need to turn down the fire here. It doesn't matter. The steaming time must be determined by the number of eggs, because I used three eggs. To be on the safe side, I usually steam for 12 minutes to 15 minutes, which is very successful. I have had the experience of 10 minutes without steaming before.
⑤ Take it out after steaming, uncover the plastic wrap, pour steamed fish and soy sauce (or light soy sauce, which is extremely delicious), and then sprinkle chopped green onion, so that the steamed eggs are tender and smooth.