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How to steam tender and slippery eggs?

1. After the eggs are steamed, divide them into small pieces like this before eating. When seasoning later, it will taste better. It's also convenient to eat. 13. Add half a tablespoon of sesame oil and light soy sauce and apply evenly. Finally, sprinkle with chopped onions. 14, look, the steamed eggs are so tender that they don't have any stomata or honeycombs. When eating, it is very delicious and smooth, and it also plays.

2. Beat the eggs into a bowl, then stir about 60 times quickly until the eggs are broken up. Participate in 100g milk (about 100g can be taken from half an eggshell for five times) and a small amount of sugar and salt, stirring about 60 times. 3. Fish out the bubbles that float on the surface of the egg.

3. Ingredients: 3 eggs, 2 pegs of water, 5 times salt, 1 tablespoon of light soy sauce, 1 tablespoon of blended oil (sesame oil), 1 tablespoon of steamed eggs with zero failure, prepare three eggs, one plate, two large bowls, one small bowl, but the picture lacks a big bowl.

4. the practice is as follows: prepare 3 native eggs into the bowl and add a tablespoon of salt (don't add too much salt); stir with an egg beater until there is no egg white; for steamed eggs, the ratio of eggs to water is usually 1:5. Use hot water at about 60 degrees, do not directly use cold water or boiled water.

5, steamed eggs with minced meat, simple nutrition, children's favorite practice. Beat the eggs, add the water and make the egg liquid. The ratio of eggs to water is 3-2:1, this amount of eggs is slippery and does not lose the flavor of eggs, too much water, steamed out of a pile of water. The left and right sides should be hit in one direction, otherwise the water egg will not be made. Mince pork, mix well with a little oil and salt. Set aside.

How can eggs be boiled to make them tender and smooth?

1. Soak in water. Before boiling the eggs, it is best to soak the eggs in cold water for a while, and then boil them in a cold water pan, so that the eggshell is not easy to break. Of course, this is just one way to keep the shape of the egg intact. B firepower. If you use a large fire to boil an egg, it is easy to cause the air in the eggshell to expand sharply and cause the eggshell to burst; if you use a small fire, it will prolong the time for boiling the egg, and it is not easy to grasp the old and tender degree of the egg.

2. The poached eggs made in this way are smooth and beautiful, and it is very convenient to make them. Prepare a large bowl, put light soy sauce in the bowl, light soy sauce put more salt, do not need to put, and then pour a little sesame oil, like vinegar can also sprinkle a little bit of balsamic vinegar, monosodium glutamate, sprinkle with charming chopped onions, and then pour boiling water to pour out the soup. Poached eggs are really successful in this way. They are super slippery and tender.

3. Time for boiled eggs is crucial! 8-10 minutes is the best, not even too ripe. Overcooked eggs harden the protein and make it difficult to digest. Put cold water into the pot, boil over medium heat and turn it over low heat for another 3 minutes, then let sit for 5 minutes after turning off the heat. The boiled eggs are delicious and nutritious. The secret of steaming egg soup lies in stirring! Stir for 5 minutes when the temperature is below 20 ℃, and the time above 20 ℃ is even shorter. Evenly pour into the air and add oil and salt, so that the steamed steamed egg custard is smooth, tender and delicious.

What can I do to make the steamed eggs more delicious?

Steamed eggs can not use hot water or cold water, the effect is best with warm water, the ratio of egg liquid to water should be controlled well, usually 1:5, do not know how to measure with eggshells to measure, two and a half eggshells of water is equivalent to the amount of water of one egg, so an egg needs three and a half eggshell water.

Beat the eggs in the bowl, warm water, stir well, the ratio of water to eggs is 1:1, I use the eggshell to measure the water. Be sure to boil the water to cool the warm water, do not put cold water, otherwise the eggs will appear honeycomb, please click on the input picture to describe the salt, stir well. Miso can be fresh, if there is no miso, you can put light soy sauce, heavy soy sauce will affect the color of steamed egg custard's finished product.

Take it out immediately after steaming enough time, otherwise steamed egg custard will be steamed old. Tear off the cling film, add some light soy sauce and sesame oil to increase flavor and freshness, and add a little vinegar to appetizer and relieve greasy, tender and delicious steamed egg custard can eat, the taste is delicate and smooth, delicious and delicious, eating without fishy smell. Step 7: steaming steamed egg custard, the ratio of egg liquid to water is very important. Eggs are delicious when the water is right.

Beat the eggs into a bowl, add the right amount of water, add a little salt according to your taste, then stir well with chopsticks or egg beater to mix the egg whites and yolks well. Pour the beaten egg into a filter or leaky net and stir gently with a spoon to remove foam and uneven particles from the egg. Add the right amount of water to the steamer, put it on the steam rack and heat until the water boils.

Starch 1pm 3 teaspoons. In the production step, add seasoning and beat the eggs, add cold boiled water and beat the bubbles, remove the bubbles floating on the surface (which can be separated by a tight-hole sieve), leave them for a few minutes and then steam. Pour the egg into a container about six inches in diameter, cover, steam for four and a half minutes until cooked, turn off the heat and steam for a few minutes. Take out [1], lean on the chopped onions, cover for 1 minute, wait for the spring onions to be half-cooked, sprinkle with a little cooked oil and light soy sauce.

Step 1: space the eggs and stir into the egg liquid. Add warm water and stir well. Step 2 space uses a net to filter the eggs and bubbles twice. Step 3 space cannot be stirred into eggs and filtered out. Step 4 space is wrapped in plastic wrap or covered with a plate to prevent water from dripping into a honeycomb, old and dry.