Steamed eggs raiders:

1: add warm water: adding cold water will precipitate eggs and salt during steaming, and adding boiling water will affect the fusion of water and egg liquid. So warm water should be added.

2. The ratio of egg liquid to warm water is1:2. That is to say, twice the amount of warm water should be added to the egg liquid, so that the custard steamed in this ratio is slippery.

3. Sieving: There will be many small bubbles on the surface of the stirred egg liquid. At this time, if it is directly steamed, the surface of the steamed egg liquid will be uneven. After sieving the egg liquid, this problem will be solved.

4. Cover: Add a cover when steaming to prevent the water vapor on the lid from dripping onto the egg liquid.

5: Steaming on low fire: After the water is boiled, put the egg liquid into it for steaming, and use low fire all the time. Because the fire is too big, the steamed eggs will have beehives inside.