Steaming eggs
By VicentaLakin
Speaking of the steamed egg, it's a lot of people who love to eat. In fact, it's not so hard to get a soft taste to steam eggs. Let me teach you the key
Recipe Recommendations
- eggs of 2
- warm water a bowl
- sweet fragrance
- steamed
- ten minutes
- simple
Steps for Steaming eggs
1
1. When the eggs are inserted into the bowl in warm water or in cold and white, the eggs are mixed at a ratio of one and a half of the egg fluid and then mixed. It's not appropriate that many people like to use cold water at this point. Because if cold water were to be put in, eggs would not be easily condensed while steaming, and bubbles like beehives would appear. And don't add hot water. It's too hot to boil eggs. And it loses the nutrition of the eggs, and even does not condensate after the evaporation。2
2. Some bubbles appear more or less when egg fluids are filtered. These bubbles do not disappear while they are steaming eggs, which eventually leads to the presence of a large amount of bubbles on the surface of the solided eggs。3
It is also important to cover the film, otherwise in the process of steaming eggs. Water vapour becomes water drops on the egg fluid, and the surface of the steamed egg is not smooth and flat. Care is taken to fit holes in the protective film with toothpicks or other tools, otherwise the steaming process may result in a burst of the protective film。4
It's the secret I've asked a teacher at the Tasty College to learn how to pay tuition. It's for nothing。