Slurpy eggs
By VicentaLakin
Europe's court-style desktop steam ovens are far away from the smoke and fresh kitchens
Recipe Recommendations
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Slurpy eggs
1
Put eggs in the bowl and add oil and salt。
2
A manual omelet or chopstick is fully dispersed in the same direction。
3
Add warm water and mix it evenly。
4
Sifted egg fluids are filtered through or directly removed from the porcelain or glass shallow disks, and if the sifter is best filtered, it is easy to remove foam and impurities, so that the finished water eggs will be more elaborate and perfect
5
Water tanks are filled with water, choosing [preheat] function, steam mode 100 degrees preheat。
6
The water egg is placed in the third layer from the top to the bottom, and the [vapour] mode is selected at 100 degrees/21 minutes, adjusted for the thickness of the egg fluid and the volume of the egg fluid。
7
Don't take it out when the time's up, for two minutes in the French-looking steam oven, and use the remaining temperature to make it evaporate more evenly
8
You can eat with flowers and soy sauceSlurpy eggs Make Tips
The ratio of eggs to water is about 1:1.5. The proportion of eggs is large, and the steamed eggs are prone to beehives; the water is large and the eggs are separated. The mixing with warm water (about 30 degrees) ensures that nutrition is not lost and that the steamed eggmeal surface is smooth and soft. Don't use a deep disk. The egg is thick enough to cause no condensation。