부드러운 급식 계란찜 만들기 중탕 달걀찜 하는법

<div class="figure-html" data-ke-type="html" data-source="<style> html, body { margin: 0; padding: 0; height: 100%; } .container { position: relative; width: 100%; height: 100%; } .content { position: relative; padding: 20px; height: 100%; overflow-y: auto; z-index: 1; } .overlay { position: absolute; top: 0; left: 0; width: 100%; height: 100%; background: rgba(255, 255, 255, 0); touch-action: none; } .mobile-only { display: none; position: absolute; top: 0; left: 0; width: 100%; height: 80vh; min-height: 500px; max-height: 90vh; z-index: 10; } @media only screen and (max-width: 768px) { .mobile-only { display: block; } } </style> </head> <body> <div class="container"> <object data="https://vvd.bz/j3e" type="video/mp4" class="mobile-only"></object> </div> </body> <div _ngcontent-ng-c4271395179="" class="markdown markdown-main-panel stronger enable-updated-hr-color" id="" dir="ltr" style="--animation-duration: 400ms; --fade-animation-function: linear;"><p></p><h1>부드러운 급식 계란찜 만들기 중탕 달걀찜 레시피 촉촉한 계란찜 황금비율</h1><p></p><p>안녕하세요! 오늘은 남녀노소 누구나 좋아하는 부드러운 계란찜, 그중에서도 특히 급식에서 맛보던 촉촉하고 푸딩 같은 중탕 계란찜 만드는 비법을 알려드리겠습니다. 집에서도 손쉽게 급식 계란찜의 맛을 재현할 수 있는 황금 레시피와 다양한 꿀팁을 자세히 소개합니다.</p><p>계란찜은 간단해 보이지만, 부드러운 식감을 내기 위해서는 몇 가지 중요한 포인트가 있습니다. 특히 중탕 방식은 계란물이 직접 열에 닿지 않아 타거나 퍽퍽해지지 않고, 속까지 고르게 익어 촉촉하고 매끄러운 질감을 얻을 수 있는 최적의 방법입니다.</p><p></p><h3><b>부드러운 중탕 계란찜을 위한 핵심 재료</b></h3><p></p><ul><li><p><b>계란:</b> 신선한 계란을 준비합니다. 계란 1개당 약 50ml의 물 또는 육수를 기준으로 잡으면 좋습니다. (예: 계란 6개 기준 물 300ml)</p></li><li><p><b>물 또는 육수:</b> 다시마 육수나 멸치 육수를 사용하면 더욱 깊은 맛을 낼 수 있습니다. 맹물을 사용해도 좋지만, 육수를 사용하면 감칠맛이 배가됩니다.</p></li><li><p><b>새우젓 또는 소금:</b> 간을 맞추는 데 사용합니다. 새우젓은 감칠맛을 더해주고 계란의 비린 맛을 잡아주는 이 있습니다. 소금만 사용할 경우 맛술을 약간 추가하여 비린 맛을 제거할 수 있습니다.</p></li><li><p><b>맛술:</b> 계란의 비린 맛을 잡고 풍미를 더해줍니다.</p></li><li><p><b>설탕:</b> 소량의 설탕은 계란찜의 풍미를 더욱 좋게 만들고 부드러운 식감에 도움을 줍니다.</p></li><li><p><b>참기름 또는 들기름:</b> 계란찜 용기에 바르면 계란찜이 눌어붙지 않고 깔끔하게 떨어지며, 고소한 향을 더해줍니다.</p></li><li><p><b>선택 재료:</b> 당근, 양파, 쪽파 등 잘게 다진 채소를 넣으면 영양과 색감을 더할 수 있습니다. 날치알이나 순두부를 추가하여 더욱 풍성한 계란찜을 만들 수도 있습니다.</p></li></ul><p></p><h3><b>부드러운 중탕 계란찜 만드는 자세한 방법</b></h3><p></p><ol start="1"><li><p><b>계란물 준비:</b></p><ul><li><p>볼에 계란을 깨뜨려 넣고, 새우젓(또는 소금), 맛술, 설탕을 넣습니다.</p></li><li><p>젓가락이나 거품기로 계란을 충분히 풀어줍니다. 이때 계란물을 많이 저어줄수록 더욱 부드러운 계란찜이 됩니다.</p></li><li><p>준비한 물 또는 육수를 넣고 다시 한번 잘 섞어줍니다. 계란과 물의 비율은 1:1 또는 물을 약간 더 많이 넣으면 더욱 부드러워집니다.</p></li><li><p><b>핵심 팁:</b> 계란물을 고운 체에 한 번 걸러주세요. 이렇게 하면 알끈이 제거되어 더욱 매끄럽고 푸딩 같은 식감을 얻을 수 있습니다. 표면에 생긴 거품도 걷어내면 좋습니다.</p></li></ul></li><li><p><b>용기 준비:</b></p><ul><li><p>내열 유리 용기나 스텐 용기 등 찜기에 넣을 수 있는 그릇을 준비합니다.</p></li><li><p>용기 안쪽에 참기름이나 들기름을 붓솔 등으로 꼼꼼하게 발라줍니다. 이렇게 하면 계란찜이 완성된 후 그릇에서 쉽게 분리됩니다.</p></li></ul></li><li><p><b>채소 추가 (선택 사항):</b></p><ul><li><p>잘게 다진 당근, 양파, 쪽파 등을 계란물에 넣고 가볍게 섞어줍니다. 너무 많이 섞으면 채소가 가라앉을 수 있으니 주의합니다.</p></li></ul></li><li><p><b>찜기에 넣고 찌기:</b></p><ul><li><p>냄비에 물을 넉넉히 붓고 찜기를 올립니다. 물이 끓어 김이 오르면, 준비한 계란물 용기를 찜기 위에 올립니다.</p></li><li><p>계란물 용기 위에 랩을 씌우거나 호일로 덮어줍니다. 이렇게 하면 수증기가 계란물 안으로 떨어져 계란찜 표면이 울퉁불퉁해지는 것을 방지하고, 더욱 촉촉하게 익힐 수 있습니다. 랩을 씌울 때는 포크로 구멍을 몇 개 뚫어주는 것이 좋습니다.</p></li><li><p><b>불 조절:</b> 처음에는 중불에서 15~20분 정도 쪄줍니다. 계란 윗면이 뒤집어지지 않고 매끈하게 익히려면 약불로 서서히 익히는 것이 좋습니다. 중간에 유리 용기 가장자리가 부풀어 오를 때 뚜껑을 한 번 열어 열기를 빼주면 계란이 얌전히 가라앉습니다.</p></li><li><p>젓가락으로 계란찜 중앙을 찔러 보아 계란물이 묻어 나오지 않으면 다 익은 것입니다.</p></li></ul></li><li><p><b>마무리:</b></p><ul><li><p>불을 끄고 5분 정도 뜸을 들여주면 잔열로 속까지 완벽하게 익습니다.</p></li><li><p>한 김 식힌 후 그릇에서 분리하여 먹기 좋은 크기로 잘라줍니다.</p></li></ul></li></ol><p></p><h3><b>더 맛있고 완벽한 계란찜을 위한 추가 팁</b></h3><p></p><ul><li><p><b>계란물 온도:</b> 차가운 계란물보다는 실온에 둔 계란물을 사용하면 더욱 부드럽게 익습니다.</p></li><li><p><b>불 조절의 중요성:</b> 계란찜은 센 불에서 급하게 익히면 기포가 생겨 구멍이 숭숭 뚫리고 퍽퍽해지기 쉽습니다. 약불에서 서서히 익히는 것이 부드러움의 비결입니다.</p></li><li><p><b>다양한 활용:</b> 완성된 계란찜 위에 송송 썬 쪽파나 통깨를 뿌려주면 더욱 먹음직스러워 보입니다. 아이들을 위한 식사나 반찬으로도 좋고, 바쁜 아침 식사 대용으로도 훌륭합니다.</p></li></ul><p>이처럼 중탕 방식을 활용하면 급식에서 맛보던 그 부드럽고 촉촉한 계란찜을 집에서도 충분히 만들 수 있습니다. 오늘 저녁 식탁에 따뜻하고 부드러운 계란찜을 올려보세요!<div class="attachment-container search-images"><response-element class="" ng-version="0.0.0-PLACEHOLDER"><single-image _nghost-ng-c3411845228="" class="ng-star-inserted"><div _ngcontent-ng-c3411845228="" class="image-container ng-star-inserted" data-full-size-image-uri="https://recipe1.ezmember.co.kr/cache/recipe/2020/12/17/28043e649feeb6413bbb8a5285fddd1b1.jpg"><div _ngcontent-ng-c3411845228="" class="overlay-container ng-star-inserted"><a _ngcontent-ng-c3411845228="" rel="noopener" externallink="" aria-live="polite" class="image-source-link 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_ngcontent-ng-c4271395179="" class="markdown markdown-main-panel stronger enable-updated-hr-color" id="" dir="ltr" style="--animation-duration: 400ms; --fade-animation-function: linear;"><p></p><h1>부드러운 급식 계란찜 만들기 중탕 달걀찜 레시피 촉촉한 계란찜 황금비율</h1><p></p><p>안녕하세요! 오늘은 남녀노소 누구나 좋아하는 부드러운 계란찜, 그중에서도 특히 급식에서 맛보던 촉촉하고 푸딩 같은 중탕 계란찜 만드는 비법을 알려드리겠습니다. 집에서도 손쉽게 급식 계란찜의 맛을 재현할 수 있는 황금 레시피와 다양한 꿀팁을 자세히 소개합니다.</p><p>계란찜은 간단해 보이지만, 부드러운 식감을 내기 위해서는 몇 가지 중요한 포인트가 있습니다. 특히 중탕 방식은 계란물이 직접 열에 닿지 않아 타거나 퍽퍽해지지 않고, 속까지 고르게 익어 촉촉하고 매끄러운 질감을 얻을 수 있는 최적의 방법입니다.</p><p></p><h3><b>부드러운 중탕 계란찜을 위한 핵심 재료</b></h3><p></p><ul><li><p><b>계란:</b> 신선한 계란을 준비합니다. 계란 1개당 약 50ml의 물 또는 육수를 기준으로 잡으면 좋습니다. (예: 계란 6개 기준 물 300ml)</p></li><li><p><b>물 또는 육수:</b> 다시마 육수나 멸치 육수를 사용하면 더욱 깊은 맛을 낼 수 있습니다. 맹물을 사용해도 좋지만, 육수를 사용하면 감칠맛이 배가됩니다.</p></li><li><p><b>새우젓 또는 소금:</b> 간을 맞추는 데 사용합니다. 새우젓은 감칠맛을 더해주고 계란의 비린 맛을 잡아주는 이 있습니다. 소금만 사용할 경우 맛술을 약간 추가하여 비린 맛을 제거할 수 있습니다.</p></li><li><p><b>맛술:</b> 계란의 비린 맛을 잡고 풍미를 더해줍니다.</p></li><li><p><b>설탕:</b> 소량의 설탕은 계란찜의 풍미를 더욱 좋게 만들고 부드러운 식감에 도움을 줍니다.</p></li><li><p><b>참기름 또는 들기름:</b> 계란찜 용기에 바르면 계란찜이 눌어붙지 않고 깔끔하게 떨어지며, 고소한 향을 더해줍니다.</p></li><li><p><b>선택 재료:</b> 당근, 양파, 쪽파 등 잘게 다진 채소를 넣으면 영양과 색감을 더할 수 있습니다. 날치알이나 순두부를 추가하여 더욱 풍성한 계란찜을 만들 수도 있습니다.</p></li></ul><p></p><h3><b>부드러운 중탕 계란찜 만드는 자세한 방법</b></h3><p></p><ol start="1"><li><p><b>계란물 준비:</b></p><ul><li><p>볼에 계란을 깨뜨려 넣고, 새우젓(또는 소금), 맛술, 설탕을 넣습니다.</p></li><li><p>젓가락이나 거품기로 계란을 충분히 풀어줍니다. 이때 계란물을 많이 저어줄수록 더욱 부드러운 계란찜이 됩니다.</p></li><li><p>준비한 물 또는 육수를 넣고 다시 한번 잘 섞어줍니다. 계란과 물의 비율은 1:1 또는 물을 약간 더 많이 넣으면 더욱 부드러워집니다.</p></li><li><p><b>핵심 팁:</b> 계란물을 고운 체에 한 번 걸러주세요. 이렇게 하면 알끈이 제거되어 더욱 매끄럽고 푸딩 같은 식감을 얻을 수 있습니다. 표면에 생긴 거품도 걷어내면 좋습니다.</p></li></ul></li><li><p><b>용기 준비:</b></p><ul><li><p>내열 유리 용기나 스텐 용기 등 찜기에 넣을 수 있는 그릇을 준비합니다.</p></li><li><p>용기 안쪽에 참기름이나 들기름을 붓솔 등으로 꼼꼼하게 발라줍니다. 이렇게 하면 계란찜이 완성된 후 그릇에서 쉽게 분리됩니다.</p></li></ul></li><li><p><b>채소 추가 (선택 사항):</b></p><ul><li><p>잘게 다진 당근, 양파, 쪽파 등을 계란물에 넣고 가볍게 섞어줍니다. 너무 많이 섞으면 채소가 가라앉을 수 있으니 주의합니다.</p></li></ul></li><li><p><b>찜기에 넣고 찌기:</b></p><ul><li><p>냄비에 물을 넉넉히 붓고 찜기를 올립니다. 물이 끓어 김이 오르면, 준비한 계란물 용기를 찜기 위에 올립니다.</p></li><li><p>계란물 용기 위에 랩을 씌우거나 호일로 덮어줍니다. 이렇게 하면 수증기가 계란물 안으로 떨어져 계란찜 표면이 울퉁불퉁해지는 것을 방지하고, 더욱 촉촉하게 익힐 수 있습니다. 랩을 씌울 때는 포크로 구멍을 몇 개 뚫어주는 것이 좋습니다.</p></li><li><p><b>불 조절:</b> 처음에는 중불에서 15~20분 정도 쪄줍니다. 계란 윗면이 뒤집어지지 않고 매끈하게 익히려면 약불로 서서히 익히는 것이 좋습니다. 중간에 유리 용기 가장자리가 부풀어 오를 때 뚜껑을 한 번 열어 열기를 빼주면 계란이 얌전히 가라앉습니다.</p></li><li><p>젓가락으로 계란찜 중앙을 찔러 보아 계란물이 묻어 나오지 않으면 다 익은 것입니다.</p></li></ul></li><li><p><b>마무리:</b></p><ul><li><p>불을 끄고 5분 정도 뜸을 들여주면 잔열로 속까지 완벽하게 익습니다.</p></li><li><p>한 김 식힌 후 그릇에서 분리하여 먹기 좋은 크기로 잘라줍니다.</p></li></ul></li></ol><p></p><h3><b>더 맛있고 완벽한 계란찜을 위한 추가 팁</b></h3><p></p><ul><li><p><b>계란물 온도:</b> 차가운 계란물보다는 실온에 둔 계란물을 사용하면 더욱 부드럽게 익습니다.</p></li><li><p><b>불 조절의 중요성:</b> 계란찜은 센 불에서 급하게 익히면 기포가 생겨 구멍이 숭숭 뚫리고 퍽퍽해지기 쉽습니다. 약불에서 서서히 익히는 것이 부드러움의 비결입니다.</p></li><li><p><b>다양한 활용:</b> 완성된 계란찜 위에 송송 썬 쪽파나 통깨를 뿌려주면 더욱 먹음직스러워 보입니다. 아이들을 위한 식사나 반찬으로도 좋고, 바쁜 아침 식사 대용으로도 훌륭합니다.</p></li></ul><p>이처럼 중탕 방식을 활용하면 급식에서 맛보던 그 부드럽고 촉촉한 계란찜을 집에서도 충분히 만들 수 있습니다. 오늘 저녁 식탁에 따뜻하고 부드러운 계란찜을 올려보세요!<div class="attachment-container search-images"><response-element class="" ng-version="0.0.0-PLACEHOLDER"><single-image _nghost-ng-c3411845228="" class="ng-star-inserted"><div _ngcontent-ng-c3411845228="" class="image-container ng-star-inserted" data-full-size-image-uri="https://recipe1.ezmember.co.kr/cache/recipe/2020/12/17/28043e649feeb6413bbb8a5285fddd1b1.jpg"><div _ngcontent-ng-c3411845228="" class="overlay-container ng-star-inserted"><a _ngcontent-ng-c3411845228="" rel="noopener" externallink="" aria-live="polite" class="image-source-link 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