I think many people have eaten steamed eggs. It is a very delicious food. The whole process of making it is also very simple. You can cook the ordinary raw eggs in the microwave oven and then eat them. In the case of steamed eggs, you can add some food, such as Chinese wolfberry. In addition, you can add some condiments according to your own needs, But if you want to steam a smooth and tender raw egg, you must grasp the following way.
 How can steamed eggs be tender and smooth?
 A fresh raw egg. Knock it into a bowl, mix it with an electric egg beater, and add a small amount of salt to mix it evenly. At this time, the egg liquid will be thinner and yellower than before. Now let water go. It is better to warm the water. The cold water is not good, and the boiled water is even worse, so it will become egg soup when it is flushed in. The amount of water is very important. If there is too little water, the egg custard will be more dense and old. If there is too little water, the egg custard will be difficult to form, and the taste will be smooth. Well, I'm usually an egg. Measure the eggshell water. It means that the two cracked egg shells are filled with water, and the water is filled twice, which means two cups of liquid egg. Interesting. Add a small amount of sesame oil to the water, and then mix it with the egg liquid. Well, after all the preparation of egg liquid in advance, let's talk about the whole process of steaming. The surface of raw eggs is as smooth as a mirror. It's all steamed. Bring a pot of cold water to boil.
 After the water must be boiled, put the egg liquid into the steam separator, and then turn on the gentle fire. The lid must leave a seam, so it does not need to be tightly covered. The egg soup steamed out like that will never have honeycomb shaped eyes and will not taste old. About 10-15 minutes, the custard should be similar. Sprinkle some scallions (according to your personal interests, you can also add meat sauce), and drip a small amount of seafood soy sauce to enjoy it!
 I think the proportion of steamed egg water and eggs should be 1:1. Three eggs need to be filled with water of one and a half eggshells for six times (you must open the eggs before you can put them into the bowl. The opened eggshells are not detailed, so you can choose one that is closer to one egg to measure water). It is said that 1.5 times and 2 times of water must be "eggs and water together".
 The steaming time should be related to the utensils. The bigger the dish/plate is, the less the steaming time is. Because the height width ratio of egg juice/liquid is shallow, if the bowl button is small and the deep layer is high, the steaming time will be longer. Because the appearance and depth of the bowl/plate/dish are different, you should grasp it by yourself. It takes about 6-12 minutes. After steaming for 6 minutes, take a chopstick and insert it into the plate/dish/bowl. If there is egg water/egg liquid overflowing in the hole, it is not cooked. Steam it for 2 minutes and try again. Generally speaking, the flatter the larger the plate/plate, the more delicious and tender the steamed water eggs are. If the deep layer is too high, the bowl surface or porcelain bowl is ripe but the middle is not very ripe, and the middle of the cooked surface will be too old.