虾仁蒸蛋建议配方：4个鸡蛋蛋液约200g，打散加凉开水400ml，充分搅匀，期间放盐1/4平茶勺约1.7g、生抽1汤匙15ml 。滤网过滤，冷水入蒸锅，上汽5分钟后关火，静置10分钟。同时蒸的有生抽(15ml生抽+15ml水) 、虾仁。开盖后放虾仁、葱花于蒸蛋表面，用生抽香油调味。

Recommended recipe: 4 eggs about 200g, boiled water 400ml, Stir them well with 1/4 tsp salt and 1 tbsp soy sauce. After Filtering, steam it for 5 minutes after the water is boiling, then turn off the fire and leave it for 10 minutes. Soy sauce (15ml soy sauce +15ml water) and shrimps were steamed also. Put shrimps, chopped green onions, soy sauce and sesame oil on the steamed egg.

蒸蛋制作总结：1. 按1:2的比例加凉开水，防止形成气泡 。2.不溶解的蛋清成分要过滤掉，保证光滑细腻。3. 蒸蛋时间上汽5分钟就可以了，但是10分钟后才能开盖，保证软嫩。4.盖一个盘子，防止水蒸气的水滴下落破坏蒸蛋表面形状。

Summary of the steamed eggs:
1. Eggs: cold boiled water=1:2. Cold boiled water was used to prevent the formation of bubbles.
2. Insoluble ingredients of eggs should be filtered to ensure its smooth and delicate.
3. Cover it with a dish to prevent the drop of water from vapor from falling down and destroy the shape of the egg surface.