蝦仁蒸蛋建議配方：4個雞蛋蛋液約200g，打散加涼開水400ml，充分攪勻，期間放鹽1/4平茶勺約1.7g、生抽1湯匙15ml 。濾網過濾，冷水入蒸鍋，上汽5分鐘後關火，靜置10分鐘。同時蒸的有生抽(15ml生抽+15ml水) 、蝦仁。開蓋後放蝦仁、蔥花於蒸蛋表面，用生抽香油調味。

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.

蒸蛋製作總結：1. 按1:2的比例加涼開水，防止形成氣泡 。2.不溶解的蛋清成分要過濾掉，保證光滑細膩。3. 蒸蛋時間上汽5分鐘就可以了，但是10分鐘後才能開蓋，保證軟嫩。4.蓋一個盤子，防止水蒸氣的水滴下落破壞蒸蛋表面形狀。

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.