Place 1 egg with 100 ml to 150 ml of water, the ratio is between 1:1 and 1:2.

Steamed egg custard is a tender and nutritious home-cooked dish. When making steamed egg custard, the ratio of eggs to water is between 1:1 and 1:2, that is, 100ml to 150ml of water for 1 egg. This ratio can be adjusted according to personal taste and preferences.

The method of making steamed egg custard is very simple. First, prepare the ingredients, including eggs, warm water, salt, light soy sauce, sesame oil, etc. Beat the eggs, add an appropriate amount of salt and warm water, and stir evenly. Sieve the egg liquid and pour into the steaming bowl. Cover with plastic wrap and poke a few holes in the plastic wrap with a toothpick. Place the steaming bowl into the steamer, cover the steamer lid, and steam for 10-15 minutes. Take out the steamed custard, add appropriate amount of light soy sauce and sesame oil and serve.

Egg storage tips

1. Temperature control: The most suitable storage temperature for eggs is 5-20 degrees Celsius. Too low or too high temperature will affect the quality of eggs.

2. Placement: Place eggs in a well-ventilated, dry and clean place, away from direct sunlight and humid environments.

3. Avoid collision: There are tiny holes on the surface of eggs, which are susceptible to external contamination. Therefore, try to avoid collisions during storage to prevent bacteria from entering the eggs.

4. Packaging method: Eggs can be packaged in cartons, plastic bags or plastic wrap. But be careful not to seal too tightly to avoid affecting breathability.

5. Regular inspection: Check the status of eggs regularly and remove broken or spoiled eggs in time to prevent the spread of bacteria.