Steam eggs
By VicentaLakin
This is the early part of what Mom taught me to do, because she's got a smooth, soft, soft brain and a good taste, and she calls it "tofu eggs." I found the same thing on page 110 of the book "Baby Disease Control and Food Excerpts " , but with different names, I had to compliment Mom for being a good hand. Eggs contain large amounts of vitamins and minerals, as well as high biologically valuable proteins, rich nutrition and high absorption rates, and are ideal foods. This option is suitable for pneumococcal reheating consumption。
Recipe Recommendations
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Steam eggs
1
Warm water is twice as high as eggs
2
Put some salt in the water
3
Put eggs in the hot bowl。
4
Light and even。
5
Water in the pot, egg bowls in the drawer, steam for eight minutes。
6
LookSteam eggs Make Tips
1. When steaming eggs, avoid adding raw water or boiling water; otherwise, nutrients will be lost, and the egg custard will not achieve a smooth surface, a tender texture, or a delicious flavor.
2. Vigorous stirring or prolonged stirring of the egg mixture before steaming will cause bubbles, preventing it from setting into a unified whole during steaming. It is best to beat the eggs, add cool boiled water, and then gently stir to mix.
3. Steaming time should not be too long, and the steam should not be too strong. Because the egg mixture is rich in protein, it will gradually solidify when heated to around 85°C. Over-steaming will make the custard hard and damage the protein. Excessive steam will cause a honeycomb texture and reduce freshness; it is best to remove the eggs from the heat when they are cooked but still tender.