There are two kinds of steamed eggs. One is that the whole egg is steamed in a steamer, just like boiling an egg. This kind of egg has no technical content and no requirement for water quantity. As long as it is not dry, there is no clear requirement for water quantity. Of course, you can't fill the pot with water because it will consume water and gas.

The other is "steamed eggs", also called "egg soup" in some places, which requires certain cooking skills.

Steamed eggs, as a very common home-cooked dish, look simple and make it very simple, but many people can't make it, either because there is too much water, which leads to the separation of eggs from water, or because there is too little water to steam, and there are many honeycomb holes, which can't arouse their appetite.

If you want to steam eggs well, you need to control the amount of water, water temperature, egg beating skills and heat.

Regarding how much water to put, the answer is: the ratio of water to egg liquid is 2: 1, which means putting twice as much warm water as egg liquid.

Ingredients for making steamed eggs: eggs, salt, chives and soy sauce.

Steps for making steamed eggs: Step 1, beat 3 eggs in a bowl. Students who have mines at home can play a few more, add a teaspoon of salt, add warm water twice as much as egg liquid, and then stir in one direction. Remember, stir in one place, don't stir left and right, or the egg liquid will foam easily;

Step 2, after the egg liquid is stirred evenly, it is filtered with a fine mesh screen to remove some impurities and bubbles in the egg liquid. This step is very important, otherwise the steamed eggs will have honeycomb holes;

Step 3, cover the bowl with a layer of plastic wrap, and then punch some holes in the plastic wrap with a toothpick to prevent the plastic wrap from breaking when the heated gas is exhausted;

Step 4, steam in a steamer for 10 minute. You can use the cooking function of the rice cooker to steam. Time is for reference only. You can also choose other cooking tools. The time should not be too long, or the eggs will be very old.

Step 5: Take the pan, cut it into small pieces with a knife, then pour in steamed fish and soy sauce, sprinkle with chopped green onion, and a delicious steamed egg will be ready.

Summary of main points of steamed eggs: main points 1. Water quantity: No matter how many eggs are beaten, the water quantity is about twice that of egg liquid, and it can also be 1: 1, or 1: 1.5. For example, if the egg liquid is half a bowl, put a bowl of water, but not too much water. Too much water will cause egg liquid.

Point 2: It is suggested to use warm water instead of cold water and boiled water. It's not that you can't use cold water, but that the eggs steamed in cold water are not tender enough, and the effect made in warm water is better. Don't use boiled water, it's egg flowers made of boiled water;

The third point: be sure to filter with a strainer. The filter screen can not only filter impurities that cannot be stirred in eggs, but also filter out bubbles. The steamed eggs steamed with the filtered egg liquid have no honeycomb holes.