Basic information
Chinese name
Hot spring egg
classify
Healthy food
Foreign name
Hot spring Dan
major constituent
Raw eggs, warm water
catalogue
The origin of the name 1
2 production process
3 common differences
4. Injuries from legends
5 nutrients 1
The name of hot spring eggs comes from boiled eggs in hot springs. The uniqueness lies in that its yolk has just solidified, and protein is as tender and smooth as tofu, which is just the opposite of the situation that the boiled egg protein we usually eat is more cooked than the yolk. How do you cook eggs until they are tender and tender? The principle is to use the different freezing points of eggs and yolk. However, hot springs contain some chemicals more or less, and cooking food directly will do some harm to human body. So cooking with ordinary water will not change the taste, but will avoid some harmful chemicals, and the method is simple, just stew with hot water, even in the office, which is really convenient.
There is a kind of "hot spring egg" in Japanese cuisine, which is very special. The protein outside is raw, and the yolk inside is cooked, which can satisfy your vision and taste at the same time, but eating a "hot spring egg" in a Japanese restaurant may cost you tens of dollars. However, if you have this machine, you can even cook delicious and nutritious "hot spring eggs" in the microwave oven at home.
This microwave oven appliance looks like a small white aromatherapy seat, which is slightly larger than a real egg. "Hot spring eggs" are made by using the principle of cooking from the inside in a microwave oven. The method is simple. First, add a small amount of water into the eggbeater, then put the eggs with holes poked in advance into the eggbeater, and finally put them into the microwave oven to heat for 20 seconds with high fire, and then add the broth to make the "hot spring eggs".
The attraction of "Hot Spring Egg" is that its yolk has just solidified, and protein is as tender and smooth as tofu pudding, which is just the opposite of the situation that the boiled egg protein we usually eat is more cooked than the yolk. How do you cook eggs until they are tender and tender? The principle is to use the different freezing points of eggs and yolk. The temperature of egg yolk ripening is about 70 degrees, and the temperature of protein ripening is about 80 degrees. Using this temperature difference, the microwave oven can create an environment in which eggs are soaked in water at 70~75 degrees for half an hour, thus creating the effect of hot spring eggs.
Protein and yolk can be solidified, and protein contained in eggs can be solidified by heating. Usually, protein begins to denature at 62℃, but it can't flow at 65℃ and completely solidifies into blocks at around 70℃. The denaturation temperature of egg yolk is high. Egg yolk begins to denature at 65℃ and loses fluidity at 70℃, but it will not solidify immediately and will wait for a while.
The temperature of hot springs is about 65℃ ~ 68℃, so when we cook hot spring eggs, the water can't reach 100℃, because the temperature is different from when we cook eggs. Therefore, this difference in solidification makes protein smooth and tender, while yolk is both solid and liquid. It's like hot spring eggs we can eat.
When ordinary eggs are boiled, the water in the pot surrounds the eggs and is heated evenly. Normal altitude, water temperature 100 degrees.