The ratio of water to eggs for egg cake is 1:2, 1 egg with 2 eggs of water. It is best to use warm water. If the egg is greater than the proportion of water, make the egg custard will exist honeycomb situation, then you need to pass a sieve first, do out of the egg will be more tender and smooth. Egg cake water and egg ratio should not exceed a maximum of 2:1, within this ratio, the more water, the more tender egg custard.

An egg contains calories equivalent to half an apple or half a cup of milk, but it also has the body's daily requirements of 8% phosphorus, 4% zinc, 4% iron, 12.6% protein, 6% vitamin D, 3% vitamin E, 6% vitamin A, 2% vitamin B, 5% vitamin B2, 4% vitamin B6. These nutrients are essential to the human body, they play a vital role in the body. Essential, they play an extremely important role, such as repairing body tissues, forming new tissues, consuming energy and participating in complex metabolic processes.