Warm water. When steaming eggs need to add water to the egg stir, and this water needs to be used with warm water, water temperature control at about 40 ℃ can be, the water temperature is too high will be directly scalded into the egg liquid, if you use cold water, the steamed egg soup will be like water is very loose, and the texture is not tender. If there is no thermometer, 40 ℃ water temperature is better is not hot degree, and the ratio of egg liquid and water to maintain 1:1.5 or so, can not accurately grasp can be measured with egg shells, 2 ? eggshells on the equivalent of an egg amount of water, 1.5 times the amount of warm water with 3 ? eggshells can be.