The best ratio of water to eggs is 1: 2, and it is best to use warm water. If the proportion of eggs is greater than that of water, the egg custard will be honeycombed, so it needs to be screened first, and the eggs will be more tender and slippery. The maximum ratio of water to eggs in egg cake should not exceed 2:1. In this ratio, the more water, the more tender the egg soup.

First, prepare two eggs and break them in a bowl, then add a little salt to taste, and add a spoonful of oil to mix well. Then slowly pour in about 28 ml of warm water,

it is best to use warm water, so as to minimize the nutritional loss of egg custard. If it is hot water, it will destroy the nutrients before it is cooked.

finally, cover it with a layer of plastic wrap, put it in a steamer, and steam it for about 1 minutes with low heat. Sprinkle with chopped green onion after cooking, and the taste is extremely fresh and better.