Egg custard water and egg ratio 1:1.5 - 1:2 are OK.

Method of production:

Fresh eggs four, add water and two grams of salt, open to uniform (like to eat a little tender can add a little more water).

The eggs will be beaten evenly over a fine mesh, filtered egg flocculent (this step is very important, determines whether the custard is silky, delicate. There is no fine gauze net can also use a drawer cloth or stockings instead), by filtering the egg liquid (foam if you want to skim off) obviously much more tender, sealed with plastic wrap, but to use a toothpick to poke five or six small holes in the plastic wrap. This is to keep the distilled water from dripping onto the egg mixture.

After everything is fully prepared, it's time to steam the eggs (boil the water in the steamer and add the egg mixture. Steam for six to ten minutes.)

You can add your favorite foods or marinades to make more unique flavors (e.g., crab meat, clams, etc.).

The key to making

1, into the eggs, to use warm water, otherwise it will become egg soup ha; in addition, the amount of warm water, like a little dry egg custard, less water.

2, to be delicate and smooth, you must first filter the egg, filtered foam.

3, covered with plastic wrap is to prevent the steam back to the egg custard, resulting in the surface of the egg custard "puddle" - it is recommended to use plastic wrap, but to use heat-resistant kind!