r*y
2 楼
蒸蛋要怎么做才会像蛋糕那样嫩黄柔软没有气泡?
b*h
4 楼
once upon a time when I was living in Chicago, the gas in my apt. had
been out for two weeks, and I used microwave to cook eggs everyday. I
tried all sorts of combinations to make a good dan geng, and found your
two criteria are the most important. hoho.
I guess that stirring the egg well makes the air come out easily, and slow
cooking gives them enough time to come out before being trapped.
【在 A*******s 的大作中提到】
: 简单
: 一个是打蛋要匀,多打打就好了
: 一个是要小火,最好都几乎看不到水泡咕嘟咕嘟那种,很慢很慢蒸熟
: 而且时间又不能太长,要好好看着。
been out for two weeks, and I used microwave to cook eggs everyday. I
tried all sorts of combinations to make a good dan geng, and found your
two criteria are the most important. hoho.
I guess that stirring the egg well makes the air come out easily, and slow
cooking gives them enough time to come out before being trapped.
【在 A*******s 的大作中提到】
: 简单
: 一个是打蛋要匀,多打打就好了
: 一个是要小火,最好都几乎看不到水泡咕嘟咕嘟那种,很慢很慢蒸熟
: 而且时间又不能太长,要好好看着。
c*r
5 楼
荷包蛋如果水大开的时候下,虽然蛋黄和蛋黄旁边的一小圈蛋白往往还能保持
形状直到固体,但是大量的蛋白部分就随波逐流离开主体,或者跟主体只是
藕断丝连的状态,变的絮絮状甚至单独成一小块的,就是蛋白散了。
所以其实避免的方法就是调节火让水将开未开的时候放蛋。
形状直到固体,但是大量的蛋白部分就随波逐流离开主体,或者跟主体只是
藕断丝连的状态,变的絮絮状甚至单独成一小块的,就是蛋白散了。
所以其实避免的方法就是调节火让水将开未开的时候放蛋。
相关阅读