One raw egg, a small amount of salt, beat sprinkle. Add warm water and well proportioned. The ratio of water is 1:1, so that the effect of steaming is very tight. Favorite more soft tender enclosure can add a little more water, according to 1:1.3 cooking. After the water boiled into the pot gradually steamed, because it is warm water, I only steamed for eight minutes. Remember the whole process must be in low heat, the honeycomb is too much fire caused. If you have a large amount, increase the cooking time. Steam to the surface of the shape of the fried a little bit of minced meat, steam for another minute or two, start the pot, put soy sauce, add green onion, delicious steamed eggs.

Out of the pot add water to put the iron rack to boil. While boiling water while beating eggs, generally at home a steamed egg custard I'll use 4 red heart picture stupid eggs (smaller than the average egg) beaten in a larger basin (can be sufficient to stir not outflow) 1 catty warm water, a small amount of salt, white pepper, chicken essence together with chopsticks sufficiently stirred until the egg, water, salt, flavor sufficient to combine the blowing off the surface of the Styrofoam with a neat sandcloth over the considerations to the steamed eggs in a deep dish, immediately! Steam on the pot does not have to stay deposited, steam 20min up and down just rotten don't have to be too much, get up the pot evenly sprinkled with green onion, drizzle a little soy sauce Hou Hou sauce.

Put water, preferably warm water. Cold water is not good, boiling water is even worse, in order to rush up into the egg soup. The amount of water is crucial, too little will feel the egg soup is more dense more old, too little egg soup molding will be very difficult, the taste is also lubricated. That way, generally an egg, the amount of eggshell water. That is, to knock open the two cuts of eggshells are installed on the water, loaded 2 times, is two eggshells water, simply put, the water for the egg liquid two cups times. After the water again mix well, skim the surface of the white foam bubbles, in the bowl attached to another plastic bag or steamed case cover tightly a suitable for their dishes can be.

Pour the egg open into the bowl, then add cold water, and put a small amount of salt and pepper, mix well, and then steamed in the pot for ten minutes, and yellow and tender steamed egg custard is made. Can also be poured into the bowl of raw eggs, immediately add seventy degrees above the water, and put a little salt and pepper stirred evenly, steamed for ten minutes on it. Boil a pot of cold water, put in the steamer. After the water must boil, and then put the egg mixture into the steamer, and then open a small fire, the lid must leave a gap, do not have to cover tightly. That way the steamed egg custard will never have honeycomb eyes.