The use of warm water to make steamed eggs is the most appropriate choice, the beaten egg into the pot of boiling water, change to medium-low heat and continue to steam for 10 to 15 minutes, and finally simmer for 2 to 3 minutes on it.

The steamed egg made with cold water is not tender enough, and too hot water is easy to scald the egg into the egg flower. Therefore, it is best to use lukewarm water of about 45 degrees when making steamed eggs, which is just about 45 degrees when your hands feel hot but not too hot.

Steamed eggs taste best when the amount of warm water is about 1 to 1.5 times the amount of egg. In addition, do not beat the egg mixture desperately, the salt can be put in the warm water first, so that only the warm water and egg mixture are mixed well, and then the mixed egg mixture is left to stand for more than 15 minutes, so that all the air bubbles in the egg mixture to run out.

After all the air bubbles are gone, put the egg mixture into a boiling steamer pot, and keep the pot on medium-low heat after it boils on high heat, because high heat will steam the eggs out of a lot of empty holes. Steam like this for 10 to 15 minutes over medium-low heat, and then finally turn off the heat and simmer for about 2 to 3 minutes before removing the eggs from the pot, if you steam them for too long the texture will be old.

Additionally, if your steamer does not have a vent, remember not to cover the pot too tightly, a little bit of a gap is not easy to steam out of the cavity.

Reminder: please adjust according to the thickness of the egg and the fire power of each house.