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不知道你是不是也会这样：家里，总要备一打鸡蛋放在冰箱里，才安心。
水煮蛋、煎鸡蛋、炒鸡蛋、鸡蛋汤、蛋炒饭……多种多样的做法里，更爱的，还是那碗小时候经常吃的「鸡蛋羹」，嫩滑可口，没食欲的时候就想来份它！
但鸡蛋羹看似好做，却还是有很多人做不好。不是火候太大蒸得口感偏老，就是水蛋分离……
其实一碗鸡蛋羹里，蕴藏着“大学问”，每一个细节都有讲究。今天小果就来告诉你如何蒸出一碗嫩滑又美味的鸡蛋羹。
01
鸡蛋羹
· 主料 ·
鸡蛋〡1个
· 辅料 ·
香葱〡1根
食盐〡适量
温水〡75g
酱油〡适量
香油〡少许
· 做法 ·
1. 准备香葱1根、鸡蛋1个、小碗1个、食盐、酱油、香油、温水75g。
2. 鸡蛋打碎，用筷子慢慢搅拌均匀。
3. 加入适量食盐，倒入75g温水搅匀。
4. 用过滤网过滤拌匀的蛋液，滤去蛋液中的絮状物，过滤后的蛋液细腻无气泡(这一步是鸡蛋丝滑细腻的关键)。
5. 用保鲜膜封住，但要用牙签在保鲜膜上戳五、六个小洞。蒸锅水开后，置入蒸锅内。
6. 中火蒸10分钟，焖2分钟，撕去保鲜膜撒上香葱，淋上适量酱油、香油即可。
02
海苔鸡蛋羹
· 主料 ·
鸡蛋〡1个
海苔〡适量
· 辅料 ·
温开水〡75g
蒸鱼豉油〡适量
麻油〡适量
盐〡适量
· 做法 ·
1. 取一枚鸡蛋打散，放入75g的温开水（温开水用半个蛋壳盛装，约倒3次），打散，过滤蛋液。
2. 盖上保险膜，放蒸锅上，大火烧开，转小火蒸8分钟，出锅。
3. 取出后，放适量蒸鱼豉油、海苔装饰即可食用。
03
秋葵蒸蛋
· 主料 ·
鸡蛋〡2个
秋葵〡1根
· 辅料 ·
温水〡260ml
生抽〡适量
香油〡适量
· 做法 ·
1. 常温鸡蛋两个，打散，将水倒入鸡蛋中，搅拌均匀。
2. 过滤一遍，把表面气泡用勺子撇掉。
3. 秋葵用细盐搓洗表面的绒毛，然后横切成片，轻轻放入鸡蛋中。
4. 盖上保鲜膜，扎几个小孔，水开后，放入鸡蛋，大火隔水蒸10分钟左右。
5. 取出，淋适当生抽、香油即可食用。
04
肉末鸡蛋羹
· 主料 ·
鸡蛋〡2个
里脊肉〡1块
· 辅料 ·
葱〡适量
盐〡1/2茶匙
温水〡180g
料酒〡3g
生抽〡2汤匙
生粉〡1茶匙
· 做法 ·
1. 瘦肉和葱切好备用，鸡蛋打入碗中，加1.5-2倍鸡蛋液的温开水。
2. 加入半茶匙盐，用筷子搅拌均匀，将鸡蛋液过滤到另外一个碗中，撇去泡沫，这样口感会更细腻且无蜂窝状。
3. 将碗放入蒸烤箱中，更好是盖上一个盘子或盖一层保鲜膜防止蒸汽倒流到碗中，蒸约8分钟。
4. 处理肉末，肉末中加3g料酒、2汤匙生抽、1茶匙生粉和2汤匙清水，搅拌上劲腌制10分钟。
5. 锅中倒入适量油，油温6成热时下肉末，趁油温低时快速用铲子或者筷子划散炒至熟透。
6. 取出鸡蛋羹，倒入炒好的肉末再撒上葱花做点缀，最后淋上几滴生抽即可。
小贴士：想要做好一碗嫩滑不老、无蜂窝状的鸡蛋羹，关键在于控制好打蛋方式、水温高低、水量多少、蒸蛋时间：
1. 打蛋时，通常手与碗成45°角，如果垂直角度搅拌蛋液，鸡蛋纹理更容易被打散，也不易出沫。
2. 在蛋液中加水时，45度左右的温开水较为合适。蛋液：水的比例通常为1：1.5，不可超过1：2。
3. 蒸鸡蛋时，更好在碗上覆盖一层保鲜膜或盖子，避免锅盖上的蒸汽水流到碗中造成鸡蛋羹表面的蜂窝。
4. 蒸鸡蛋的时间通常为中大火7-10分钟，鸡蛋多，可时间稍长一些。
控制好这4点蒸出来的鸡蛋羹，就可以做到口感又嫩又滑。
来源： 豆果美食
关注栗浓头条号，然后私信回复关键词“菜谱”即可免费获得14G的【8大菜系视频教程全集】&【25道炫技家常菜实用做法】
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