The ratio of water to eggs for making egg cakes is 1:2, preferably with warm water. If the egg is greater than the ratio of water, the egg custard made will have a honeycomb situation, then you need to pass through the sieve first, the eggs made will be more tender and smooth. Egg cake water and egg ratio should not exceed a maximum of 2:1, within this ratio, the more water, the more tender the egg custard.

First prepare two eggs beaten in a bowl, then add a little salt to taste, plus a spoonful of oil and mix well. Then slowly pour in about 280 ml of warm water,

It is best to use warm water so as to minimize the loss of nutrients in the egg custard, and if it is hot water, the nutrients will be destroyed if it is not done before it is put inside.

Finally covered with a layer of plastic wrap, placed in a steamer, open the pot with medium-low heat steaming about ten minutes can be. Out of the pot sprinkled with writing onion as well as taste of fresh, better flavor.