If the egg steamed rice keeps coming out dry — 7 differences that make it plump like a restaurant
When the egg stew comes out from the pot, I thought I had succeeded this time. But before it could be served on the table, the center completely collapsed...
When the egg steamed rice comes out from the pot
I think this time you've succeeded.
But before even putting it on the dining table
The middle part gets completely burnt out or the floor is scorched.
The top sometimes isn't fully cooked.
Egg steamed rice has more egg water than one high heat flame,
The moment you pour it, the timing to cover the lid
It greatly affects the shape.
Today is based on 4 eggs
7 ways to make you plump
I organized it in order.
4 eggs about 200g, 180~200ml of stock,
It was based on a 3-cup saucepan.
It is an egg dish that is fully cooked and eaten
In the middle there is a runny egg yolk
Make sure it doesn't remain.
7 clear differences at a glance
1. Matching the amount of eggs and broth
2. Only remove the lumps and reduce the foam
3. Matching the size of the gutter
4. Cook from the bottom to the middle heat
5. Stop stirring when it is 70% cooked
6. Make space with the bowl lid
7. Wait 1 minute after the fire is extinguished.
1. Matching the amount of eggs and broth
Ingredients:
4 eggs about 200g
Dulse stock or water 180~200ml
Seasoning:
Salt 1/3t, tuna juice 1t
1t of alcohol
How to make it
Crush the eggs in the measuring cup.
Check the actual volume.
Similar to an egg or slightly less amount of
Prepare the broth.
Dissolve the salt and tuna juice in the broth first.
Make it evenly mixed.
If the water ratio is right, it won't be sticky.
It cooks moist and soft.
the core
If there is too much liquid, it won't swell well.
It's easy to get dark.
2. Only remove the lumps and reduce the foam
Ingredients:
4 eggs, prepared broth
Seasoning:
Pepper can be omitted
How to make it
Like breaking the egg yolk with a fork
Solve it enough on both sides.
Add the broth and don't let it foam up too much.
Mix slowly.
The large bubbles on the surface are with a spoon
Lightly remove it.
The large bubbles decrease, the surface
It becomes smooth and moist.
the core
If you vigorously swirl it with a bubble blower, a large hole will appear.
It gets smaller when it's born and cools down.
3. Matching the size of the gutter
Ingredients:
Egg water about 380~400ml
1 3-cup pot
Seasoning:
sesame oil 1/2t
How to make it
Put sesame oil inside the drainage ditch.
Apply it very thinly.
Egg water at the height of the ladle
Fill up only up to 70~75%.
The 2~3cm above is the swelling space
Please leave it empty.
The smell of the pot of rice cooker is added deliciously
The shape rises thickly.
the core
A very large pot spreads to the side.
There are too many small pots.
4. Cook from the bottom to the middle heat
Ingredients:
1 pot of prepared egg water
Seasoning:
Choose 1T chopped scallions, 1T carrots
How to make it
Turn the wok on medium heat
I rub it so the floor doesn't get pressed.
When it starts to bubble from the edge
Scratch the floor and gather it in the center.
Until the whole thing becomes a runny scrambled state
I keep shaking for 3~4 minutes.
The egg particles do not burn the floor
It's smooth and evenly.
the core
If it's weak from the beginning, it has little swelling power and
If the light is on, the floor will burn first.
5. Stop stirring when it is 70% cooked
Ingredients:
Soft-cooked egg water
Seasoning:
1T scallions, a little sesame seeds
How to make it
There are spoon marks visible for a moment.
Check if the surface becomes smooth.
When about 30% of the watery egg yolk remains
Stop the stirring motion.
Make the surface high in the middle
Please collect lightly.
The particles don't break down very easily.
There is a fluffy texture left.
the core
If you eat it until it is completely cooked
The bulging space disappears.
6. Make space with the bowl lid
Ingredients:
70% cooked egg steamed rice cake
1 large heat-resistant bowl larger than a wok
Seasoning:
[HANKKI_TERM_0000] 1/2t selection
How to make it
After turning the fire down to a low flame
Cover the dome-shaped heat-resistant bowl.
Steam in the empty space inside the bowl
Cook for 3~4 minutes until golden brown.
When the kimchi comes out on the side and there's an egg smell
Turn on the fire.
Cook evenly until the top
It's plump and moist.
the core
A bowl that is taller than a flat lid
Make room for the expansion.
7. Wait 1 minute after the fire is extinguished.
Ingredients:
Finished hot pot egg steamed rice cake
Seasoning:
Chopped scallions 1T, a little sesame seeds
sesame oil How many drops
How to make it
Do not immediately open the lid after turning off the fire.
Just keep it for 1 minute.
To heat up until the middle with residual heat
After waiting, slowly open the lid.
Put scallions and sesame seeds, sesame oil on top.
Put it right on the dining table.
It softens and dries up until the middle
sesame oil The smell is disgusting.
the core
If you wait too long, it will overheat due to residual heat.
Do not exceed 2 minutes.
Frequently asked questions
Can you get plump without a pot?
It's possible if you use a small and thick pot.
However, because the heat conduction is fast, the recovery time is short.
See the status after reducing it by 1~2 minutes.
Is it a failure if the egg steamed pudding collapses?
Eggs lose moisture as they cool down.
It's natural to sit down a little.
If the center is deeply indented, look for excessive bubbles.
Can it be made in the microwave too?
It's possible, but not as plump as a restaurant-style shape.
It goes better with the moist cup of egg steamed rice.
Mix and cook it for 1 minute at a time.
Today the egg stew isn't cooked enough.
7 differences that rise up proudly
I organized it based on 4 eggs.
Save it and next time when it's 70% cooked
See from the timing of stopping the chopsticks.
At what stage is the egg steamed for you all?
Did it turn off the most often?
9 types of egg dishes
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