When steaming eggs, is it hot water or cold water? Master 3 tricks, steamed egg water tender, like tofu. Eggs are very common in our daily life is one of the ingredients, but also our home year-round essential ingredients, eggs taste fresh and tender, nutritious protein-rich, belonging to the inexpensive nutritious ingredients, our family usually like to do a little fried eggs for breakfast, poached eggs to eat, with milk and bread together, a nutritious and hearty breakfast on the handle, eggs eat a lot of ways to steam, fried, fried, stewed, etc., each practice has its own flavor. Each practice has its own flavor. Take the steamed egg, is no more than a common dish, steamed egg, tender and fragrant, doubly loved by diners, do not underestimate this dish, many people are not good steamed, not the surface of the honeycomb poor appearance, is particularly old, eat up the taste is very bad.

In fact, you want to steam the same surface as the hotel smooth, tender inside with the tofu with the steamed egg is also the need for certain skills, many people do not have a good grasp of this skill, so at home to steam out of the egg does not look good and not delicious. Steamed eggs as the name suggests is a mixture of eggs and water to steam together, the water used here is also a delicate matter, some people use cold water and some people use hot water, the chef shared with me that this is not right, steamed eggs we should use: warm water. It is best to use warm water of about 45 degrees, that is, when the hand feels hot but not very hot, this time the temperature is just about 45 degrees. If you use cold water to steam the eggs, they come out like water and are not tender.

The amount of warm water used to steam the eggs is also very important, generally an egg and water ratio is 1:1.5 or so, the number of eggs increased on the basis of this ratio can be increased. A quicker way to measure is to use the eggshell to measure, 2 ? eggshells is equivalent to an egg amount of water, 1.5 times the amount of warm water with 3 ? eggshells will be enough, also according to the amount of eggs to increment can be. Steamed eggs must be boiling water in the pot, and then turn down the pot, the steaming time can not be too long, the average guy steamed for about 7 minutes, and then simmer for about 5 minutes, so that the eggs are more tender, the surface of the egg can be inverted to a plate, or covered with plastic wrap, to prevent water vapor dripping, the surface is not smooth. Steamed eggs with hot water or cold water? Many people do not know, get the hang of it, tender water like tofu. Next, take a look at the detailed practice.

Steamed eggs practice

Preparation of ingredients: 2 eggs (according to the actual situation increase or decrease), a little green onion.

Preparation of ingredients: a little salt, soy sauce, a little sesame oil.

Detailed instructions:

1, beat the egg mixture into a bowl, add a little salt.

2, use chopsticks to whisk the egg mixture well.

3, prepare the right amount of warm water, warm water and egg mixture ratio is: 1.5:1, you can use the measurement of egg shells, that is, we beat the egg shells, an egg to use 3 ? of the egg shells of water, here is 2 eggs, we need to pour 6 ? of the egg shells of water. Pour the warm water into the egg with, again using chopsticks to give it a stir.

4, will be stirred evenly sifted egg, it is recommended to sieve twice, so that the texture of the egg is more delicate, no honeycomb holes.

5, will be sifted good surface of the egg mixture appeared a little bubble with a spoon to take it out. Then cover with plastic wrap and insert a few holes in the surface with a toothpick. (Do not cover the plastic wrap can also be steamed when inverted a plate, to prevent the process of steaming, water vapor drops to the surface of the egg).

6, add the right amount of water to the pot, and bring the water to a boil over high heat. Then put the egg mixture under the pot to steam under water.

7, cover the lid, turn the heat down to steam for about 7 minutes.

8, 7 minutes after the fire, turn off the heat, do not rush out of the pot first, turn off the fire and then simmer for 5 minutes, then out of the pot.

9, out of the pot after lifting the plastic wrap, with a knife horizontal and vertical a few cuts, so that it is more convenient to taste.

10, pour a little sesame oil and soy sauce, spread evenly seasoned.

Finally sprinkled with a little green onion garnish to mention the aroma, you can enjoy on the table, so a home-cooked version: steamed eggs on the good, so do out of the steamed eggs, fresh and tender, the surface is smooth as a mirror, the texture of the tofu with the tender, very tasty. Steamed eggs eaten in the hotel with the same tender, do it yourself at home more simple and affordable, learn not to go to the hotel to eat it, at home you can do a delicious steamed egg la, master this trick, kitchen whites can do a good job of steaming eggs, cold days we often give the children to eat, simple and nutritious practices to share with you, like you can try oh.

Lily Gourmet Talk Cooking Tips: (Steamed Eggs 3 Tips)

1, water steamed eggs can not use hot water nor can I use cold water, with the best effect of warm water, the proportion of egg and water to control, generally 1:1.5, do not know how to measure the water measured with the eggshell, the two and a half eggshells of the equivalent of the amount of water an egg, so an egg needs to use three eggs. water, so an egg needs to use 3 ? eggshell water.

2, the egg and water should be fully stirred, so that the water and egg completely integrated together, and then sieve it, egg sieve can be removed from the foam and did not stir the egg white, so that the steamed eggs are more tender and smooth, you can also use a spoon to get rid of the bubbles on the surface.

3, steamed eggs to grasp the time, boiling water on the pot to steam, turn down the pot to steam for about 7 minutes, and then simmer for 5 minutes and then take out, so that the surface of the steamed eggs smooth, taste and tofu as tender.