Method for baking egg

Abstract

The invention discloses a method for baking eggs. The method comprises the following steps of: (a) selecting fresh eggs; (b) making small holes on the fresh eggs with a sharp tool; and (c) putting the small holes up, and baking at 150 to 230 DEG C for 5 to 6 minutes to obtain tender boiled eggs or for 6 to 7 minutes to obtain medium-boiled eggs or for 7 to 10 minutes to obtain hard-boiled eggs. Compared with a traditional egg boiling method, the method disclosed by the invention has the advantages that air instead of water is directly used as a heat-transfer medium, so that the procedure of boiling water is not needed during the egg baking process, time is saved, the purposes of power saving and water saving can be achieved. Besides, egg white and yolk are in boiling state and fully cooked during the baking process, so that the baked eggs (particularly tender-boiled eggs) are mellow and delicious and free of egg smell.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for roasting eggs without water to make them fragrant and delicious without fishy smell. Background technique [0002] At present, whether it is the traditional way of cooking eggs directly with kitchen utensils such as iron pots or electric rice cookers, or the commercially available small household appliance product egg cooker is used to cook eggs, the eggs are steamed through steam or boiling water. These methods have some Disadvantages, such as adding water when steaming eggs, the operation is relatively cumbersome and water-consuming, because in order to transfer heat to the egg, water must be used as the medium to boil water or form steam. In this way, boiling water During this time, electricity will be consumed, and the cooking speed is relatively slow. [0003] In addition, although the temperature of the steam can reach 100°C, if the heat of the steam is transferred ...

AI Technical Summary

Problems solved by technology

[0003] In addition, although the temperature of the steam can reach 100°C, if the heat of the steam is transferred to the egg body, especially the middle of the egg yolk, the temperature will not reach 100°C. Remove, the water inside the egg body must be able to reach the boiling point, so the egg cooked by the traditional method and the egg cooking method of the currently commercially available egg cooker has a light fragrance and a strong fishy smell.