Teach you how to get the perfect steamed egg at one time

Cooking Instructions

1. After the eggs are beaten, add hot water, salt, stir with an egg pump until even, and filter 1-2 times with a fine sieve. Place in a steaming bowl. Cover (you can also cover a plate or heatproof plastic wrap)

   

2. After the water in the steamer is boiled, put it in the steaming bowl, turn to medium heat, and steam for about 10 minutes.

   

3. Well, the next is the scientific seminar time: students who are diligent and want to understand thoroughly can continue to read:
   the first brain hole: cold water or hot water??
   Let's take a look at the eggs steamed in cold water (room temperature water) first, and the other proportions remain the same, how do you think it's still good, hahaha. And then take a look!

   

4. In fact, it is completely successful without hot water, but sometimes the outer side of the steamed egg in cold water will have some fine pinhole tissue, and the outer side will have more honeycomb tissue. This is why, in the vernacular: in fact, when the egg liquid is heated, the temperature difference between the inside and outside (cold egg liquid and hot water vapor) is very large, resulting in heat convection, so the tissue becomes rough~~

   

5. So the conclusion is: of course, cold water (room temperature water) can successfully steam eggs, but the egg tissue steamed with hot water is more delicate and perfect~
   How many degrees of hot water is suitable for steaming eggs? Actually, I'll tell you secretly, I've used 80 degrees of water. As long as you add the other side carefully and beat it with an egg whip, it won't become an egg drop soup if you are proficient. But taking care of everyone, it's generally OK around 60 degrees.
   In the same way, the other question is, metal or ceramic bowls? The answer is that it is recommended to use a ceramic bowl that conducts heat slowly. Because the metal is heated too quickly, the thermal temperature difference is greater

   

6. The second brain hole:
   with salt or without salt? Add some soy sauce stock?
   Let's take a look at the eggs that are steamed without salt at all, the egg-to-water ratio remains the same, remove the salt, and then find that after 10 minutes, the middle is not too cooked, and it is added for 5 minutes in the following state~

   

7. Actually, I think it's pretty good, but if you look closely, the eggs are cooked, but they're still a little out of shape. It's a little loose when you dig it up. After digging the eggs, there is more water seepage than before. Overall, it can be regarded as a successful steamed egg.
   So the conclusion is: of course, you can steam eggs without adding salt. (Some people like to put soy sauce and sesame oil juice at the end of steaming) However, salt can help the egg custard to form!! Therefore, shorten the steaming time of the eggs, and if you want to steam the eggs without salt, just steam them for a few more minutes!
   In addition, diverge, in fact, add soy sauce, broth, these themselves contain salt, so they all have similar effects, please choose the salt given by the ~~
   formula can eat salty, depending on personal preference. You can reduce some of it

   

8. These two are deliberately failed products. The elements that will be affected are:
   1, metal bowl (fast heat conduction, heat convection is more obvious, see brain hole 1)
   2, add cold water (brain hole 1)
   3, steam for a long time and steam for more than 20 minutes (steaming eggs should not be too long)
   4, no salt added (brain hole 2, bad molding, easy to get out of the water, it is easier to get out of the water when you are old)
   5, and you will find that The large bowl is 1.5 times the water, the small bowl is 1 times the water, and the egg custard with less water is slightly more resistant to steaming....
   There are all the above problems in the picture, and some small unsuccessful ones in daily life may be a few of them~!

   

9. Finally, I wish you all the perfect egg custard~