“European aristocratic palace style desktop steam oven away from lampblack quietly enjoy fresh kitchen upper and lower back heat pipe heating wind cycle easy to finalize Michelin star dinner”
|soy sauce||Appropriate amount|
|Chopped green onion||According to personal preferences|
|Flavor||Salty and fresh|
|time consuming||Twenty minutes|
Beat the eggs in a bowl and add oil and salt.
Disperse the eggs or chopsticks in the same direction.
Add warm water and stir well.
A good egg liquid is filtered through a sieve or directly removed from the foam and poured into a ceramic or glass tray to remove froth. If the sieve is preferably filtered, it is easy to remove foam and impurities so that the finished water egg will be more delicate and perfect.
The water tank is filled with water, the function of preheating is selected, and the steam mode preheating is 100 degrees.
Put the eggs on the third layer from top to bottom. Choose the [steam] mode of 100 degrees/21 minutes. The specific time is adjusted according to the thickness of the eggs and the amount of the eggs.
Don’t take it out immediately after the time is up. Bake it in the Vapor Oven for 2 minutes and use the remaining temperature to make it steamed out and heated more evenly.~
Finally sprinkle onions and sprinkle soy sauce to start the meal.~
Steamed eggs, eggs and water ratio is about 1:1.5.When the proportion of eggs is large, the steamed custard is prone to honeycomb; when the proportion of water is large, the custard will be separated from the egg water.Stirring with warm water (about 30 degrees) ensures that nutrition is not lost, and the steamed custard has smooth surface and delicate taste.Don’t use deep dishes. Excessive thickness of egg liquid can easily lead to no condensation in the middle.