First, the ratio of eggs to water is1:1.5, which is the most critical ratio.
Second, it's best not to put salt in steamed eggs first, which is easy to make honeycombs.
Third, the water for steaming eggs should be cold boiled water.
Fourth, never use fire to steam eggs.
Let's talk about the specific operation method of steaming eggs.
Beat 4 to 5 eggs in a container, and use chopsticks to break them up in one direction at a time, then inject cold water according to the above ratio, and then beat Sanda evenly, prepare a steaming bowl (the thinner the bowl, the better, it is best to use a stainless steel shallow disc), use chopsticks to isolate the foam on the surface of the egg liquid, and slowly pour the egg liquid into the steaming plate. If the foam is not separated, the steamed eggs will also be honeycombed. Seal the steamer with plastic wrap, and then use toothpicks to evenly insert some small holes in the plastic wrap to prevent the water in the steamer from overflowing into the egg liquid. Put the water in the pot into a steamer and bring the water to a boil. Put the steaming plate on the steamer and start steaming with low heat. When steaming for two to three minutes, open the lid and let off the air, then cover the lid and steam for ten minutes. A plate of smooth and delicious steamed eggs can be served, topped with steamed fish and soy sauce, a few drops of ground sesame oil and sprinkled with fresh chopped green onion. At this time, you are done!