The main ingredient of steamed egg soup is a mixture of eggs and water, which is easy to steam. Generally, put 3-4 eggs, add 1.5 times or 1 times of water and stir well, then put the pot in cold water, cover the pot and start counting. It will be steamed in about 12 minutes. If the aerodynamic force is high, it may be 12.

Why is the steamed egg boiled around with water in the middle?

There is not enough time to steam.

In general, the steamed custard should be in the shape of a solidified pudding. If the steamed eggs have solidified around, but the middle position is liquid water, it means that the steamed eggs have not been completely steamed and need to be steamed again.