How can steamed eggs be tender?

Steamed egg soup is a good way to eat eggs. Delicious taste, less nutritional damage, suitable for all ages. But don't make steamed egg soup at the following four points:

(1) Avoid adding raw water and hot water. Add raw water because there is air in tap water. When water is boiled, air will be discharged, and small beehives will appear in custard, which will affect the quality of custard, lack tenderness and destroy its nutrients. It is not advisable to use hot boiled water, otherwise the boiled water will heat the egg liquid before steaming, which will destroy the nutrition and even steam the egg custard. It is best to steam the custard with cold boiled water, which will avoid the loss of nutrition and make the custard smooth, tender and delicious.

(2) Avoid stirring the egg liquid violently. Stir the egg liquid vigorously or for a long time before steaming will make the egg liquid foam, and the egg liquid will not dissolve into one when steaming after stirring. It is best to beat the egg mixture evenly, add cold boiled water, and then break it up slightly and stir.

(3) Avoid adding seasonings before steaming. If seasoning is added to the custard before steaming, protein will be denatured and its nutrition will be damaged, and the steamed custard will not be fresh and tender. The seasoning method should be: after steaming, cut the custard several times with a knife and add a little cooked soy sauce or salt water, chopped green onion, sesame oil and so on. The custard made in this way is delicious, tender and nutritious.

(4) The steaming time should not be too long and the steam should not be too large. Because the egg liquid is rich in protein, it will gradually solidify into blocks when heated to about 85℃. If steamed for too long, the custard will harden and the protein will be destroyed. Too much steam will make the custard honeycomb and reduce the umami flavor. The best way to steam the custard is to deflate, that is, when steaming the custard, don't cover it tightly, leave a gap and run while steaming. The best time to steam eggs is when they are ripe and tender.

Here are 7 tips for steaming eggs!

1, good raw materials: if you want to steam smooth steamed eggs, the first thing is to choose fresh eggs. Good eggs can get twice the result with half the effort.

2, the proportion is very important: generally, when we steam eggs at home, we will put some water in it, and the amount of water is related to steamed eggs. Generally, the ratio of egg liquid to water is 1:2, and it is steamed out.

3. Heat the egg white: When adding water to the egg liquid, you must use warm boiled water, not boiled water and cold water, because cold water will separate or precipitate the egg during steaming, and boiling water will affect the fusion of water and egg liquid.

4. Sieving: There will be many small bubbles on the surface of the beaten egg liquid. If steamed directly, the surface will be uneven and there will be many small holes. Therefore, it must be filtered with a sieve before steaming to make the egg liquid more uniform.

5, cold water on the pot: add cold water to the pot, and slowly heat it with whose egg liquid, so that the egg liquid will not generate bubbles due to sudden heating.

6. Cover: When steaming eggs, it is best to cover them with a cover or plastic wrap or tin foil to avoid the water vapor in the pot dripping into the egg liquid, which will affect the appearance.

7, the heat is very important: after the fire is boiled, turn to low heat for steaming, and the steaming time depends on the amount of egg liquid.