只要是1份蛋1份水的比例,掌握自家炉具的蒸煮时间,那就可以百蒸百滑!
分量:2人份
需时:15分钟
材料A:
蛋 – 2粒
开水 – 1:1比例 (如蛋是满1碗,那水的比例也就是1碗开水)
盐 – 少许
材料B:
葱油 – 1茶匙
酱油 – 1茶匙
开水 – 1汤匙
材料C:
葱花 – 少许
准备功夫:
1. 把材料A混合搅匀,用滤网过筛,上碟
2. 把材料B混合待用
煮法:
1.把蛋放入含有滚水的锅内,加盖*,中火蒸6分钟*
2. 熄火,上桌
3. 把材料B到在滑蛋上,洒上葱花, 完成
小贴士:
1.如果锅盖是没透气孔,记得要把一根筷子把锅盖搁起来,让蒸气从锅缝跑掉。不然,锅内压力过大,蛋可就蒸不滑了。
2. 不同的炉具,都是蒸煮时间的关键。例如用煤气炉蒸的话,因火气比电炉大,同样的中火,4分钟蒸煮可能就好了,6分钟的话,蛋就会变老。
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Steamed Egg Custard 蒸滑蛋
Course: MainCuisine: Chinese2
servings15
minutesMaster the egg:water proportion, your cooker and steam duration for near 100% silky smooth
Ingredients
- Ingredients (Set A):
2 eggs
1:1 cooled boiled water (if it’s 100ml of eggs, water should be 100ml too)
½ tsp salt
- Ingredients (Set B):
1 tsp shallot oil
1 tsp soy sauce
1 tbsp cooled boiled water
- Ingredients (Set C):
Minced scallion
Instructions
- Preparations
- Mix ingredients stated in set A above, beat well, strain through a sieve into a platter
- Mix ingredients stated in set B above, set aside
- Steps:
- Add egg into a wok with boiling water, steam over medium heat for 6 minutes*
- Turn off the gas, remove, set aside
- Pour ingredients stated in set A over the steamed egg, garnish with minced scallion, it’s done!
Recipe Video
Notes
- If there is no ventilation hole on your lid, you can lift the lid with a chopstick to release the steam. Otherwise the egg won’t be smooth with too much pressure within the wok
- Steam duration varies according to your cooker. For example if you are using gas stove instead of electric stove, you just need to steam with medium heat for 4 minutes, otherwise the egg will be over-steamed if you steam it for longer duration
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