If the time is too long, it will not only taste bad, but also protein will solidify, which is not conducive to digestion. If the time is too short, it may not be mature enough to completely kill bacteria and parasites.
Secondly, the amount of water added is the key. It is generally recommended that the ratio of egg liquid to water is1:1.8-1:2.2. The more water you add, the more tender it tastes.
Extended data:
The practice of egg stew:
1, prepare all materials.
2, eggs+a little salt to break up.
3. Add a proper amount of water and stir well.
4. Add the rapidly melting lard and stir well.
5. Stir all the ingredients evenly and pour them into a steaming bowl.
6. Put the steaming bowl into the egg steamer, plug in the power supply and start steaming.