Egg to water ratio (1:1.5-8), when steaming, remember to add a lid on the plate for steaming eggs, the seal should be good, and then cover the lid of the pot, which is 2 lids. About 8-10 minutes (3-5 eggs)

Method:

Prepare the eggs and scallions.

Beat the eggs in a bowl and add ? teaspoon of salt.

Break up the egg mixture, then add about 1.5 to 2 times the amount of warm water to the egg mixture, and use chopsticks to swirl it to the right until it looks like this. (After this filtering, you can go out of the egg liquid in the presence of impurities, so that the eggs more tender, this step must not be omitted Oh, steamed eggs tender essence here)

High heat boil the water in the steamer, after the water boiled, and then put the egg liquid, with a plate to cover, to prevent the water from entering the egg, and then turn to medium-low heat steaming for 20 minutes, (if the fierce fire steam, 10 minutes, but it will rise!) Of course, if it is microwave oven time will not need so long. Bowls are also divided into a variety, I use a porcelain bowl, it will take a little longer, if it is aluminum utensils, 15 to 20 minutes is almost. (The water in the steamer must be boiling before putting the egg mixture, which is also the key to preventing the honeycomb eye, the egg is not tender enough)

After the best water steamed eggs, open the plate, drizzle with sesame oil, soy sauce, sprinkle with chopped green onions, and it's done.