Do you have to use warm water for steamed eggs?

It is most suitable to use warm water to make steamed eggs. Put the beaten egg liquid into the boiling water, switch to medium and small heat and continue to steam for 10 to 15 minutes, and finally simmer for 2 to 3 minutes.

Steamed eggs are called "steamed egg cakes" in some places, "steamed egg soup" in some places, and "steamed eggs" in some places. I wonder what kind of name you have there? The names are different in different places, but the shape and taste are the same. The surface is smooth and there is no honeycomb inside. You can eat it tenderly and deliciously suitable for all ages. Especially when children first learn to eat, parents love to do it.

I have loved steamed eggs since I was a child. Every time I see my mother making this, I can eat it happily. However, as I grew older, I gradually disliked it. I once thought it was because I grew up. Later, I ate steamed eggs in a hotel and found that I didn’t like them because my mouth became awkward as I grew older. I recall my mother’s steamed eggs. The surface is not smooth and there are honeycombs inside, which makes me look very old.

The hotel’s steamed eggs are as smooth as a mirror, and every bite is particularly tender. If you want to make delicious steamed eggs, you must pay attention to the method. It’s not as simple as adding egg liquid and water to a pot and steaming it.

What to do in the end? Some people often struggle with whether to boil steamed eggs in cold water or hot water? I didn't understand it before. After repeated operations, I discovered that there are four tips to keep in mind when making steamed eggs. Whether served with cold or hot water, it can be steamed to create a tender and smooth texture!

I would like to share with you the specific method of steaming eggs and see the detailed steps. You will find that the steamed eggs are quite delicate. Don't be afraid of trouble, as long as you succeed every time with this method, it's worth taking the extra steps. Take a look.

Steamed Egg Steps:

Step 1 - Stir the egg mixture thoroughly.

Take the right amount of eggs, no matter how many. My family has two adults and one child, so I use two eggs at a time. If the eggs are too small, use three eggs.

Crack the eggs into a large or deep bowl, add a little salt, stir with chopsticks or a whisk, stir clockwise for a while, and then stir counterclockwise.

If you want the steamed eggs to be tender and smooth inside, you must stir the egg liquid thoroughly. If you rush it, the steamed eggs won't turn out right.

Step 2 - Stir the water and egg liquid thoroughly.

After mixing the egg liquid, add an appropriate amount of water. Mastering the amount of water is not easy. It is recommended to use a bowl to measure. It is best to use more water than the egg liquid, but not less than the egg liquid, otherwise the steamed eggs will shrink and taste very old.

After pouring water into the eggs, continue to stir with chopsticks or a whisk. I hope the steamed eggs will taste tenderer, and the effect is better with warm water.

When stirring, stir thoroughly and evenly.

Step 3 - Remove foam

After stirring the eggs and water, a large number of bubbles appeared on the surface, which was caused by rapid stirring. If these bubbles are not removed, the steamed custard will have honeycombs, which will not look good and taste bad.

So carefully skim off the foam with a small spoon. If it's too much trouble, you can just slide it through the mesh with the small holes, but if there are no holes, use a spoon to handle it.

After skimming off the foam, pour the egg liquid water into another bowl. When you reach the end, pour slowly and don't bottom out at the end. There are some solids in it, which will affect the taste of the custard.

If you use it directly to escape the Internet, you can omit this step.

Step 4 - Steam in the pot.

It is generally customary to steam directly with cold water without waiting. I filled the steamer with water, placed the steamer on top, placed a plate on top of the steamer, and closed the steamer lid.

Turn on high heat to steam, then quickly turn down the heat after SAIC. At this time, use your mobile phone to time the ten minutes. When the time is up, turn off the heat and simmer for a minute or two. Steamed eggs are ready.

As long as you do the previous steps, you can also boil water and steam it in a pot, or cover it with a plate. After covering the steamer lid, turn down the heat and steam for ten minutes. Turn off the heat and simmer for two to three minutes until cooked.

After steaming, pour some soy sauce and sesame oil on top. A steamed egg cooked to perfection. Take a spoonful and see. There is no honeycomb and it tastes particularly tender and smooth.

3 Remember the following tips:

1. The egg liquid should be stirred thoroughly. Adding salt to the egg liquid will make the steamed eggs taste more fragrant and make the steamed eggs more fragrant. Eggs are quickly formed.

2. When adding water, there must be no less water, otherwise the steamed custard will be stale.

3. Before steaming in the pot, remove the foam and filter it so that the custard will be tender and smooth without honeycomb.

4. Cover with a plate when steaming. The surface of the custard will be smooth and look super nice.

Conclusion: Use water to make steamed eggs, whether it is cold or hot water. Keep these 4 tips in mind and you will be able to steam them to a tender and smooth flavor! Have you learned everything? It looks complicated, but it’s not troublesome to do. My mother also learned this method. It is very simple to use the method of praising once. Why don't you try it yourself?