Steamed eggs
By VicentaLakin
Eggs are the cheapest protein and easily digestible, yellow food for spleen。
Recipe Recommendations
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Steamed eggs
1
Prepare two earth eggs to disperse and add appropriate salt。
2
The dispersed egg fluid is filled with water of a fair amount, which is about 50°C-60°C. The ratio of egg fluid to water is around 1:3 and I use a double yolk egg, which is about 30 grams, and I add 100 grams。
3
The boiler boils water, drops into the bowl and starts steaming eggs, and the fire evaporates for about 10 minutes, so that the steamer can turn into a fire。
4
When it's fertilized, it's fermented, fertilized, onions, etc. I added the pretzels from last night. Look, a steamed egg fluid can float on top。
5
Finally, a finished chart。Steamed eggs Make Tips
The key to a steamed egg is to add water, which cannot be too hot, so that the water is too hot to flush the egg fluid into egg broth, so the water temperature is better controlled at 50°C-60°C. 2. The ratio of egg fluid to boiling water can be controlled between 1:2 or 1:3 according to population tastes, and if you like eggs to be thicker, you can add less water, but not too little, so that they can evaporate into chicken cakes。