【Tips for entering the kitchen】Breakfast, hot spring eggs do not fail lazy people's methods! Just add one common material, super simple! Hot spring eggs, the method emerges endlessly, the Japanese "egg master" to share the boiled egg with a common ingredient for cooking, let the hot spring egg shelve and ignore, 15 minutes later there is a delicious hot spring egg, Xiaobian also came to try, master the temperature of the water and then add "secret weapon", super smooth and tender hot spring egg complete!
An egg can be transformed into a variety of dishes, we have a strong affection for eggs, and have shared with you a number of methods of boiling eggs: shuibo eggs, boiled eggs, hot spring eggs, soy sauce eggs, fried columns, dense bags, scrambled eggs, steamed eggs, poached eggs, sun eggs, etc. Different cooking techniques, controlling the different degrees of ripening of eggs, can evolve a variety of egg dishes. Sometimes just a little trick is enough to make the difficult method more superficial, and "hot spring eggs" have new tricks that are easy to succeed!
There is a difference between hot spring eggs at Japanese restaurants that serve sake, bibimbap, and mixed vegetables, and most of the ramen ingredients are boiled eggs.
Hot spring eggs, as the name suggests, boiled in hot springs, the temperature of hot spring water is about 70 ° C, soaked for 15 minutes after peeling, forming a semi-solidified "watery" protein, and the yolk is semi-cooked state, the key to success is the water temperature and the time of egg immersion! There is no hot spring at home, only the hot spring egg can be boiled in imitation of the hot spring environment, the golden method of success, or follow the success secret of the Japanese "egg master" Yu Gary, she only added a cooking ingredient, and there are hot spring eggs after 15 minutes.
Please follow the picture to see the secret skills of egg masters boiling hot spring eggs to share:
The temperature of the hot spring water is about 70 ° C, and the eggs are easily made into "hot spring eggs" after soaking them for 15 minutes.
The key to the success of the egg yolk is the water temperature and the time of egg soaking!
However, it is much troublesome to make hot spring eggs at home, because the hot water will cool down, and the same water temperature cannot be maintained for 15 minutes after soaking eggs.
Using the common seasoning corn flour to help can solve the problem of water temperature.
(1) Boil it first with 1.5 liters of water (you can soak the egg first). (2) Immediately extinguish the ignition. (3) Take a tablespoon of corn flour with corn flour water.
Ordinary corn flour water, a tablespoon of corn flour plus a tablespoon of hot water mix well.
Pour corn flour water into boiling water and add the eggs.
Cover and soak for 15 minutes.
Ms. Gary, an "egg master" who is qualified as a "three-star egg waiter" in Japan, teaches everyone to use room temperature eggs in order to be easily dipped.
After 15 minutes, the host peeled the egg and the "hot spring egg" was achieved!
In the program, the assistant professor of Eyang University in Japan was interviewed to explain the role of millet powder water. Millet flour increases the viscosity of hot water, improves the insulation effect, and maintains water temperature.
The situation is like food after being hooked with corn flour water, and it is difficult to let it cool.
Of course, the reporter should try the secret of the "egg master", after drawing the gourd, the first time to try to do, the egg is overcooked and becomes a half-cooked boiled egg, the protein is fully cooked, and it is estimated that the temperature is too high after the water "rolls"! The second time to do it again, the reporter used refrigerated eggs, rinsed with tap water for 15-20 seconds, close to the temperature of the room temperature eggs, the water did not wait for the "big roll", saw the bubbles covered the bottom of the pot, then turned off the heat, poured into the "secret weapon", put in the eggs, covered and soaked for 15 minutes, placed for 5 minutes and then slowly peeled off. Successfully made hot spring eggs!
Xiaobian really tried the secret of "egg master", and then found the experience in the process, such as mastering the temperature of the water roll, the program only briefly rolled the water, but the water rolled or micro-rolled?
According to the picture, there are steps to try the "secret weapon" to boil hot spring eggs:
Use refrigerated eggs and rinse with tap water for 15-20 seconds to bring it close to the temperature of the egg at room temperature.
Then open the lid and boil the water, see the hot water start to roll, take a tablespoon and mix well with the corn flour.
Continue to heat and boil hot water, see bubbles all over the bottom of the pot (don't wait for the water to "roll"), and then turn off the heat.
Pour in the "secret weapon" - corn flour water and mix well.
Put in the egg, Xiaobian to "feel" the water temperature, which is a slightly hot hot water temperature.
Cover the pot.
Soak for 15 minutes.
Finish the hot spring eggs.
The temperature of egg white coagulation is about 70 + ° C; the temperature of egg yolk coagulation is about 60 + ° C, using the temperature difference between the two, the egg is soaked in warm water of 60-70 ° C, and there are "exogenous and internally cooked" hot spring eggs. Boiling at home is also the same, controlling the water temperature between 60-70 ° C, pouring in the "secret weapon" to improve the heat preservation effect, maintaining the water temperature, and covering the soaked egg for 15 minutes can also make the effect of hot spring eggs.