The ratio of water and egg for steamed egg is 1:1.5-1:2.

Doing water steamed eggs, eggs and the amount of water is also proportional, the ratio of the two mastered in the 1:1.5 - 1:2 between, that is to say, if the egg is 60 ml, then the amount of water should be in the 90-120 ml between the water is less than the water steamed eggs are not tender mouth, water is more than the water steamed eggs are not molded. Add no more than 40 degrees of lukewarm water or cool water is no problem, do steamed eggs must use warm water, in fact, not, cool water or lukewarm water can be, but can not be too hot water or raw water, add raw water, there will be a hornet's nest.

The air bubbles produced when stirring the egg must be shoveled out with a spoon, otherwise the steamed egg will not be smooth as a mirror; add water to the bowl first or drizzle a little oil, which can prevent the steamed egg from sticking to the bowl.

Methods for steaming eggs:

1, after adding water to the bowl, crack an egg.

2, take the chopsticks and keep stirring in the same direction until the mixture is even and fine bubbles appear,.

3. Take a small rice spoon and scoop up the small fine bubbles in the egg mixture.

4. Take the small bubbles in the egg mixture and shovel them up and throw them away.

5. Cover the bowl with a layer of plastic wrap and poke a few small holes with a toothpick.

6, bring the water to a boil, put the bowl in, cover the pot with a lid, steam over high heat for 5 minutes, then turn down the heat and continue to steam for 3 minutes, then turn off the heat.

7, remove the steamed egg, remove the plastic wrap.

8, drizzle a little soy sauce, you can enjoy.