How to make scrambled eggs
1. Remove the shrimp tentacles from the shrimp skin and rinse the shrimp skin with clean water
2. Crack the eggs into a bowl< /p>
3. Put the chopped green onion into the eggs
4. Add a little cooking wine to remove the fishy smell
5. Break up the eggs with chopsticks< /p>
6. Put the same amount of water as the egg liquid into the pot, that is, the ratio of egg liquid to water is 1:1
7. Add the washed shrimp skin
8. Add a little salt to taste; it is not advisable to add too much salt because the shrimp skin has a salty taste
9. Bring the water to a boil over high heat and change to medium to low heat
10 . Pour the egg liquid into the boiling water
11. Do not stir it at this time, wait until the egg liquid slowly takes shape
12. When the egg liquid slowly expands, the egg below will The liquid has been shaped
13. Use a spatula to slowly push it from the edge of the pot. During the pushing process, the egg liquid will form lumps of eggs
14. Stir the eggs until they form uniform lumps. Keep stirring
15. When the soup inside the eggs dries up, take them out of the pan
Tips
Two key points for success in making scrambled eggs : 1. The ratio of egg liquid to water is 1:1. The eggs produced in this way are the freshest and tenderest; too little water will easily paste the pot, and too much water will not be easy to shape. 2. Before making scrambled eggs, boil the water over high heat, so that the eggs will be fluffy and tender. The frying process should be changed to medium-low heat, so that the eggs can be easily formed and not easily stuck in the pan.
Anyone who loves to cook must know how to make scrambled eggs tender? Add warm water! Add milk! Add more oil to the pot!
For egg dishes, I have been criticized more than once for being too harsh. When I scrambled an egg, it felt like half a barrel of oil had been poured down... It was extravagant, wasteful, and I gained ten pounds after eating it!
Faced with the pressure of public opinion, Mr. Gourmet had to resort to his trump card. You can fry smooth and tender eggs without adding a drop of oil! Compared with boiled eggs, it saves time; compared with poached eggs, it saves fuel and is healthier.
If you want to learn this method, be sure to read below, because just a bowl of water is enough~
Ingredients:
3 eggs /water/salt/chopped green onion
Method:
1. Take 3 eggs and crack them into a bowl, add the green onions and salt and beat them up.
2. Add the same amount of water as the egg liquid into the pot, bring the water to a boil over high heat and then turn to medium-low heat.
3. Gently pour in the egg liquid, the bottom will solidify quickly and big bubbles will form. Do not turn during this process.
4. After the egg liquid is basically solidified, use a spatula to gently stir it and fry until the water dries up.
Scrambled eggs seem very simple, but the eggs scrambled by many people are not delicious. They are easy to become old, tasteless, and not fresh and tender.
As long as you master the water-to-egg ratio of 1:1 and the stir-frying techniques, this plate of scrambled eggs that are tenderer than your face will be done!
Years ago, I was still working in a company. Every day during lunch time, I would go to have lunch with a colleague who was close to me. Opening up food, because he and I are both foodies, so every day we either discuss where the beef noodles are delicious or share with each other how to cook in the kitchen at home.
One day at noon, my colleague asked me if I could scramble eggs with water. Do you believe it? He said he saw the method of scrambled eggs with water in a magazine. He tried it at home during weekend break two days ago, but it didn't work. I asked with a skeptical attitude: Can eggs be scrambled with water? Is it true?
My foodie colleague said seriously: scrambled eggs with water, the scrambled eggs are soft and tender, melt in the mouth, solid but not solid, soft and fragrant, the method is also very simple, combine 3 Crack an egg into a bowl, add a little salt, minced ginger, and chopped green onion, and mix evenly with chopsticks. After the fire is turned on, there is no need to put oil in the wok. Just add 2-3 times the amount of water you usually put in salad oil. Add some chopped sausage to increase its fragrance and umami. After the water in the pot boils, slowly pour the beaten egg liquid into the pot. Do not use a spatula to stir it. Wait for a while. The egg liquid in the pot will expand. At this time, you can stir-fry a few times. When the egg liquid in the pot is completely solidified and then dispersed, the delicious scrambled eggs will be ready;
I looked at the colleague and said, this is very simple, just replace the oil in the scrambled eggs with a little more water. I will try it when I go home tonight to see if it works?
From that day on, I would occasionally fry eggs with water. My parents are getting older, and I hope they eat less greasy food, so I fry them at home every now and then. When making scrambled eggs with green peppers or scrambled eggs with leeks, I always choose to fry the eggs with water;
Scrambled eggs with water are a traditional dish that is about to be lost. How do you make it delicious?
Are scrambled eggs delicious? Since sausages and other fresh ingredients are added to the water, the scrambled eggs are really light, tender, and a little soft in the mouth. I think it is especially suitable for the elderly and children in my family. I saw this question from the questioner today, Then I will share with you the process of how to make scrambled eggs at home. I hope you will bear with me if I do well or not. The specific steps are as follows:
1. Crack 3 eggs into a bowl. , I did not put chopped green onion and minced ginger. I used chopsticks to stir the eggs in the bowl evenly, then added 1 tablespoon of salt, and then used chopsticks to beat the egg liquid in the bowl for a while;
2. My parents like to eat bacon. I cut half of the sausage into cubes and put it in a bowl for later use. I put a small amount of water in the pot and a little more salad oil than usual. Bring the diced sausages to a boil over high heat;
3. Boil the water in the pot over high heat and let the water in the pot boil for a while;
4. Slowly pour in the water you just cut Beat the egg liquid evenly. After all the egg liquid is put into the pot, if you give too much water, it will be in the state of egg blossoms. But when the water is just right, after the egg liquid is put into the pot, you will no longer see any clear water. , only the egg liquid that slowly solidifies;
5. When the egg liquid is put into the pot, do not stir it with a spatula, as the egg liquid in the pot will slowly begin to expand and solidify;
< p>6. When most of the egg liquid has solidified, you can use the pot to push it slowly, and then spread all the solidified egg liquid. The soft and fragrant scrambled eggs will be ready. Then scoop them out and serve. Next, you can combine it with green peppers or other ingredients to make a healthy and delicious plate of scrambled eggs for your family;Scrambled eggs are a traditional old dish that is about to be lost. How to make it delicious?
At the end of writing, I would like to say a few words. Scrambled eggs may seem difficult because it is beyond our usual cooking habits. If you are making scrambled eggs at home, think about it this way. One thing is to replace the oil in the scrambled eggs with a little more water. If you think about it this way, you don’t have to think too complicated. I believe you can make scrambled eggs in water that melt in your mouth, solidify but not solid, and are soft and fragrant at home. ;
This is the first time I make scrambled eggs at home. I suggest you use a non-stick pan. This will have a much higher chance of success. I just use a non-stick pan and scramble the eggs with water. When I eat them, , you can also drizzle a little sesame oil on it, which will taste better;
It is said that the method of scrambled eggs in water was the result of hard times in the past and unable to afford oil. But for us now, it is really a very healthy way to eat. This scrambled egg is especially suitable for fitness friends. This method is much more delicious than the boiled egg with the shell removed. Moreover, nowadays people generally have too much oil and water, and many children are obese, so it is necessary to promote this scrambled egg in water.
In fact, the eggs themselves still have a bit of fishy smell, so frying them directly and adding a little salt will definitely not work. We can add some ingredients, such as chives, ham, dried shrimps, etc., in the seasoning Add a little balsamic vinegar, white pepper, Sichuan peppercorns, etc., and it will taste particularly delicious. Moreover, the scrambled eggs themselves are solid but not solid, melt in your mouth, soft and fragrant, and taste particularly good.
——Let me share with you how to make delicious and tender scrambled eggs:
Ingredients: Eggs.
Accessories: green onion, white pepper, water.
Seasoning: Edible salt.
——Warm reminder:
1. Why do you need to add the same proportion of water as eggs?
Reason: Adding 1:1 water will make the eggs the most tender. If the water is too little, it will be easy to burn. If there is too much water, it will not be easy to shape. Moreover, the eggs will not taste good if they are cooked for a long time.
2. Why add white pepper?
Reason: Because eggs fried with salt will definitely have a fishy smell. It itself has a fishy smell, so you need to add a little white pepper to remove the fishy smell.
3. Why scramble eggs with water?
Reason: In fact, no matter what kind of food, when it is fried at high temperature, it will produce trace amounts of carcinogens. However, if the temperature of water frying is not that high, it will not produce carcinogens, which is very healthy. How to eat. Moreover, people nowadays generally have too much oil and water. Eating scrambled eggs with water can reduce the intake of oil and water. Although there are non-stick pans now, you can fry eggs directly without adding water, but scrambled eggs with water taste more tender and taste better because of the moisture.
A healthy and delicious scrambled eggs is ready. This dish looks difficult, but you’ll find it’s easy when you try it yourself. Friends who need to control their oil and water intake while working out must try making this dish by themselves. After all, you eat boiled eggs and boiled chicken breast every day, so you probably can’t stand it for a long time, haha.
Water can carry a boat, capsize it, and scramble eggs. Yes, scrambled eggs is a traditional dish that is about to be lost. If you want to make it delicious, the key is "frying with water" and "proportion."
Water frying is a technique of stir-frying during cooking. The wonderful thing is that water is used instead of oil. There is not a drop of oil in the whole cooking process. The fried eggs are solid but not solid, and are smooth and tender. It melts in your mouth. You need to add a little dried shrimp or shrimp to give it a light ocean flavor.
The heat is very important for scrambled eggs in water. The whole process is on low heat, and the eggs are slowly cooked. The degree to which the eggs are cooked can be decided according to your own preferences.
The second is the ratio. The ratio of eggs to water is 2:1. You can use eggshells as containers. One egg, half a shell of water, two eggs, one shell of water, three eggs and one and a half shells. water.
Prepare some dried shrimps or shrimps, clean them and set aside to add flavor to the scrambled eggs. Don't forget to add some green onions, cut into chopped green onions, and garnished with green oil. The scrambled eggs are very appetizing and enhance the flavor.
Beat the eggs into egg liquid, add some salt and set aside. Pour the prepared water into the wok. After boiling, add dried shrimps or shrimps. When you smell the delicious flavor, turn down the heat and pour in Slowly stir-fry the eggs. The eggs will be set quickly. You can decide what kind of scrambled eggs you want and how much soup you want to have, but you must stir-fry over low heat throughout the process.
After frying the scrambled eggs, you can put them on a plate and sprinkle some chopped green onions to enjoy~ Have you learned this traditional dish?
People who cook often will make scrambled eggs. Our family's method is to beat the eggs in a bowl, add an appropriate amount of salt, an appropriate amount of white vinegar, stir well, pour water into the pot and bring it to a boil, then pour the egg liquid into the pot, turn to low heat and continue to fry, stir-fry after it solidifies and take shape. . Adding white vinegar to scrambled eggs can remove the fishy smell and make the eggs more fluffy and tender.
Every household makes scrambled eggs differently. For a small family like me, I just add eggs, water and white vinegar. Middle-class families will put green onions, fungus, etc. Most of the big families put dried shrimps or ham in it for stir-fry.
Since everyone can do it, it won’t be lost.
Hello, I am Lanchan Shiji, a winner of the Qingyun Plan in the field of food. I am here to answer your questions.
Scrambled eggs are indeed a traditional dish, but it is not lost. You underestimate the inheritance ability of Chinese cuisine. And there are two ways to make scrambled eggs with water.
One is a classic dish at banquets. The above soup is used as the base, ham, scallops and crumbs are used as supplements, beaten eggs are added and stir-fried evenly. This is the "water frying" technique in cooking. This kind of scrambled egg soup has more juice and is served in a sea bowl. It is yellow, tender and delicious.
The other is the product of material scarcity. This kind of scrambled eggs mostly flourished in the 1950s and 1960s. The method is nothing more than boiling water, beating the eggs with salt and then adding them to the pan and stir-frying until evenly combined. Little or no soup. The taste is tender and soft, but because it is not too oily, the egg will have a slight fishy smell, but it can be removed with rice wine or ground ginger.
The first type of scrambled eggs is labor-intensive, time-consuming and expensive. The second type is a home-cooked side dish, which is simple and easy to prepare, but the taste is not good. Here I will talk about both methods. Friends who are interested can give it a try and taste which kind of scrambled eggs is the most delicious.
What traditional dish is about to be lost? Scrambled eggs are just another way of frying eggs, not a traditional dish that is about to be lost. This topic is a bit sensational. Scrambled eggs will never be lost because its preparation does not require any special skills or special seasonings. It is not a traditional dish. It just requires replacing the oil used for cooking with water.
In the old rural areas, most housewives would make scrambled eggs.
In the past, there were two situations when people would eat scrambled eggs with water. One was when a person was sick and took traditional Chinese medicine and needed to avoid eating meat. Eggs have become the best nutritious food, so they scrambled eggs with water instead of oil. Another one was when a guest came to a house. Due to poverty, There was no oil and only a few eggs, so the host served the guests scrambled eggs with water.
It’s just that now that people are living affluent lives, they cook less scrambled eggs.
Scrambled eggs is a traditional dish. In recent years, it has long disappeared from restaurant menus. The younger generation of chefs simply don’t know how to make it, and have never even heard of it. The ingredients for a dish of scrambled eggs are simple. , the finished dish is soft and oil-free, with a hint of sea rice flavor in the egg fragrance. Add a drop of sesame oil and scoop a spoonful of it with a small spoon. The egg balls are tender and trembling, and the mouth is as tender as brains and as smooth as silk. , half soup mixed with vegetables, the soup is milky yellow, with a touch of egg and seafood flavor, which really tempts the appetite.
Scrambled eggs in water are half soup and half dish. The soup is extremely fresh and refreshing, and the vegetables are tender and smooth. It is a skillful dish. Old chefs in those days would make this dish, especially in autumn and winter. Scrambled eggs in water are very delicious. But the most popular dish, the biggest feature of this dish is that it is "oil-free". Who would have imagined that in those days, people didn't have much oil in their stomachs, but this oil-free dish was indeed very popular.
For the specific method of making scrambled eggs, friends who are interested can save it. Wouldn’t it be nice to show off your hands during holidays!
Ingredients: 3 fresh eggs, a little dried sea rice, chives, etc.
Seasonings: salt, monosodium glutamate, sesame oil,
Preparation method:
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1. First clean the sea rice, then soak it in warm water. After the sea rice softens, remove it and rinse it with water, dry it and set aside. Crack the eggs into a bowl, beat well and set aside.
2. Heat the pot and add water with a spoon to boil. Add the sea rice and season with salt and MSG. After the sea rice tastes out, pour half of it into the soup plate and leave the other half in the pot. Add in the stir-fried sea rice. Gently push the egg liquid with a spoon until the egg liquid becomes an irregular lump. Use a spoon to put the egg lump into a soup plate and pile it in the middle. Pour the remaining soup in the pot into the plate and pour a drop of it. sesame oil and sprinkle with diced chives.
Features: simple ingredients, easy to learn and understand, half soup and half vegetable, light and delicious, tender, smooth and moist.
Tips to remind you
In the early years, soup plates were used to serve it, and a spoonful of water was enough. It’s a different matter if you like to drink soup! Add two spoons or more of water, adjust the taste, pour out most of it, and leave a little soup, enough to scramble the eggs. After frying, put it in a bowl.
When scrambling eggs, reduce the heat to low, or remove them from the fire and push gently with a spoon to let the residual heat of the soup warm the egg liquid, so that the scrambled eggs will be more tender and smooth.
The dried dried shrimps must be cleaned and soaked in warm water until soft. If you like the flavor of dried dried dried shrimps, add more of it. You can also add less soaked dried dried shrimps to the egg liquid and wrap it in the fried egg custard. Sandwiched in eggs, it has more flavor.
Today's young generation, very few people have ever tasted this dish. It is indeed a traditional old dish that is about to be lost. (What a pity!)
As the name suggests, scrambled eggs are scrambled with water. No oil is needed. The finished product is extremely tender. The eggs are coagulated but not solid and melt in your mouth. It has a faint fragrance of sea rice and chopped green onion. It is simply a silky enjoyment, suitable for women who want to lose weight, or the first choice for healthy recipes for children. It is also an easy-to-digest and highly nutritious delicacy for the elderly.
The essence of making scrambled eggs with water lies in the ratio of water to eggs. If there is too much water, it will turn into egg soup. If there is too little water, the eggs will not be smooth and tender. Maybe you still have doubts, can it be fried with water? What kind of speculation is it? Don't worry, as long as you master the proportions, you can show off your skills in front of your family and friends.
1. Soak an appropriate amount of sea rice in hot water for three minutes, drain and chop into small pieces. Soak the mushrooms in the same way and cut into cubes. Chop the ham, chop the green onions, and chop all the ingredients. Set aside.
2. Prepare 4 eggs, knock them into a bowl, add dried shrimps, mushrooms and ham. Add a little salt and mix thoroughly.
3. The most critical step has arrived. Set the pot on fire and pour in water. Be careful not to add cooking oil. So how much water should be put in? This determines the success or failure of the dish. Remember that the ratio of eggs to water is 2:1.
Next, you need to wait until the water is fully boiled, and the water must be bubbling. Only then can you pour in the egg liquid.
Then use a spatula to gently push in circles. You will find that the egg liquid slowly solidifies and is not as watery as when you first poured it in.
Continue to push in time, and as the water evaporates, the egg liquid gradually takes shape, resembling a tofu brain shape. Turn off the heat, put it on a plate, sprinkle with chopped green onion, add a little sesame oil, and you're done!
The special features of water-fried eggs: firstly, no oil is required for frying, and secondly, when fried in water, the eggs absorb the fresh flavor of sea rice, the refreshing aroma of mushrooms, the fragrance of ham, and sufficient moisture, all integrated into one , creating a smooth, tender and fragrant scrambled egg. In addition, the color is colorful and the appetite is greatly increased.