Steamed eggs in tender water
Steamed eggs (also known as Hibiscus eggs or egg soup) are tender and delicate. They are suitable for any age group, especially the elderly and babies. They are more conducive to nutrition absorption. Add a little light seasoning, and babies love them. Some people wonder why the steamed eggs made by others are as smooth as mirrors, as delicate and airless as tofu curd, while their pores are all like baked bran? It takes some skill to make the steamed egg smooth like a mirror. There are many methods. Just remember a few key points. Not all of them can be achieved, but as long as the finished product is perfect, you will succeed.When making steamed eggs, I am also very picky about the selection of ingredients. Generally, I like to use native eggs. The yolk of native chicken is very yellow and has high nutritional value. It is especially suitable for supplementing nutrition for babies and the elderly. Native eggs I still buy small village eggs as usual. Look at the pictures and you will know why!1. eggs should be broken up first, then added with water and salt, and then fully beaten;2. when steaming, the fire must be low, otherwise it is easy to have pores3. when steaming, the container for egg liquid should be covered to prevent water vapor from dropping onto the surface of egg liquid, which will cause uneven surface4. the ratio of egg liquid to water is generally 1:1~1:2. The more water, the more tender the steamed egg will be. It's better not to exceed 1:2, otherwise the water will have no nutrition5. if you can't steam out the tender and smooth egg soup according to this operation, try to sift the warm water and egg liquid. The cold water I use has not been sifted. It's ok
Step 1 . Eggs are small village eggs, and each egg is protected by rice husks. Because the nutritional value of native eggs is higher than that of ordinary eggs, and there is no egg smell, it is most suitable to make egg custard for your baby!
Step 2 . Beat three eggs into a bowl (two ordinary eggs are enough. The native eggs are relatively small, less than 40g each). The native eggs are just unusual. How yellow the yolk is, it is very bright and fresh. Break up the eggs
Step 3 . Add water (the ratio of egg liquid to water is generally between 1:1~1:2, and the more water, the more tender the steamed egg) and salt, fully mix them, stand still, and use a spoon to skim the bubbles
Step 4 . Cover the bowl with fresh-keeping film or lid, steam it in a steamer with cold water. After the water boils, adjust the heat to low, and steam it for 13 minutes
Step 5 . Take it out. There is no bubble on the surface of the custard. It is as smooth as the mirror, and the color is yellow. Add the raw soy sauce and shake it to make it evenly distributed on the surface of the custard
Step 6 . Add a few drops of sesame oil
Step 7 . Sprinkle with scallions, perfect
Step 8 . Scoop it up. It's like tender tofu. It's smooth and has no pores
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