Steamed eggs
Material:
1 egg (about 70g)
140ml water (1:2 ratio of egg to water)
salt
pepper
A pinch of rice wine
Steps:
1. Add water, salt and pepper to the eggs, stir well, and then add 1 or 2 drops of rice wine to remove the egg smell.
2. Strain the egg juice through a mesh sieve to remove excess air bubbles and pour into a bowl.
3. Put it in an electric pot, add 1/3 cup of water to the outer pot, press the switch and steam for 10 minutes. You can also replace water with porridge soup (porridge water), and steamed eggs will be more fragrant and soft.
【The key is here】Don't cover the electric pot completely, you can insert chopsticks to expose the air hole to steam, and the surface of the steamed egg will be beautiful without holes. If the steamed egg bowl is sealed with plastic wrap, it is OK to cover the pot and steam.
boiled egg
Material:
1 egg
vinegar
A pinch of salt
Steps:
1. Put the eggs in cold water and cook them over medium heat for 15 minutes, the amount of water should be submerged over the eggs, and vinegar and salt can be added to calcify the eggshells for easy peeling.
2. After the eggs are cooked, scoop them up, rinse them with cold water, cool them and then peel them to make the eggs perfect.
【The key is here】Be sure to boil in cold water, if the water is boiling before putting the eggs, the yolk of the boiled egg will be biased to one side and will not be located in the center.
Eggs with water
Material:
1 egg
A pinch of salt
Steps:
1. Pour cold water into the pot, cover the eggs, turn on low heat and cook until 95 degrees Celsius, and wait for small bubbles to bubble on the side of the pot.
2. Crack the whole egg into the pan, do not stir, and cook over low heat for 3 minutes until the egg whites have curdled before scooping. Sprinkle salt to taste.
【The key is here】Before adding eggs to the pot, you can draw circles in the water with chopsticks to make the water swirl, and then put in the eggs to increase the cohesion of the egg white and egg yolk.
Sun eggs
Material:
2 eggs
salt
A pinch of pepper
Steps:
1. Heat an empty pot over high heat until white smoke emits. Add the salad oil and reduce the heat, then beat in the eggs.
2. Fry until the bottom of the egg is coagulated and half-cooked, then sprinkle with salt and pepper to taste. If you like the taste of cooked egg whites and half-raw egg yolks, you can add 15ml of water to the side of the pot when frying eggs, cover the pot and cook until the edge of the pot does not emit steam.
【The key is here】Remember to heat the pan to 280~300 degrees Celsius, otherwise the eggs will not coagulate fast enough in the instant, and the sun eggs will be easy to fry and overcook.
poached egg
Material:
1 egg
A pinch of salt
Steps:
1. Pour a little salad oil into the pan and beat in the whole eggs over medium heat.
2. Fry until the edges of the egg whites are browned, sprinkle some salt and turn over and cook for 15 seconds. If you want to eat hard-boiled eggs, turn them over and cook them until the yolks are lightly poked into a solid form and cooked.
【The key is here】Wait until the edges of the egg whites are browned before turning over, and the poached eggs will be whole.
Tea eggs
Material:
12 eggs
Marinade a little
Steps:
1. Put the eggs in cold water and cook them over medium heat for 15 minutes, the amount of water should be submerged over the eggs, and then pick up after cooking. Tap the eggshell lightly to make it crack slightly.
2. Add the marinade (300ml of soy sauce, 10 star anise, 4 tablespoons of black tea or oolong tea, 600ml of water), cook for 30 minutes on medium-low heat, soak until the next day, and then warm up when eating.
【The key is here】Remember to knock out the small cracks in the eggshell so that the marinade can completely penetrate into the egg.
Braised eggs
Material:
12 eggs
A little marinade (boiled from 200ml of soy sauce, 10 star anise grains or 1 package of marinated bread and 400ml of water).
Steps:
1. Boil the eggs in cold water over medium heat for 15 minutes, submerge the eggs with water, and remove them after cooking. Peel the shell and bring to a boil in the marinade over medium heat.
2. After soaking for one day, re-warm and cook again the next day before serving.
【The key is here】The egg is soaked in the marinade for a day, and the yolk will taste very good.
scrambled eggs
Material:
2 eggs
A pinch of salt
Steps:
1. Pour a little salad oil into the pan and add the egg juice mixed with salt after the oil is heated on high heat.
2. While cooking, use chopsticks to keep turning the egg juice until the surface is curdled and it is done.
【The key is here】Using chopsticks instead of a spatula can make the scrambled eggs soft and beautiful.
Omelette
Material:
2 eggs
30g of whipped cream
A pinch of salt
Steps:
1. Beat the eggs, whipped cream and salt and mix well for later use. Heat an empty pan over high heat until white smoke rises, smear with cream, turn to low heat, pour in the egg juice, and cook until the surface is curdled.
2. Fold the eggs in half with chopsticks, turn them over and heat them slightly.
【The key is here】When turning over, it is recommended to turn off the heat and use the residual temperature to fry the eggs, so that the Omelette will have a soft, moist and fluffy texture.
Japanese-style egg rolls
Material:
3 eggs
60 ml of water,
A pinch of salt
Steps:
1. Heat an empty pot over high heat until white smoke emits. Add the salad oil to reduce the heat and spread an even thin layer of oil in the pan with a kitchen paper towel.
2. Pour in the egg mixture with water and salt, cook until the surface is solidified, roll it into a long strip from the outside to the inside (at the handle of the pot) as the base, repeat the action of smearing thin oil in the pot, pour in the egg juice again, gently open the egg roll with chopsticks, let the egg liquid flow into the bottom of the egg roll, cook until the surface solidifies, and then roll it from the inside out.
3. Trim and cut the egg rolls into cubes after removing from the pan and you're done. The seasoning of the orthodox Japanese egg roll is sugar and soy sauce, so you can choose the seasoning according to your preference.
【The key is here】Adding a little water to the egg juice can increase the smooth and tender taste of the Japanese egg roll, and it is harder if you only add pure eggs.