My parents used to make this recipe for me every night to go with my rice. They eyeball the amount of water, but sometimes they add too much or too little water. If you add too much, the final product will be runny and watery. If you add too little, it will be more dense.
The egg and water have a ratio of 1:1 in volume
1 part egg
1 part water
A pinch of salt
Whisk all ingredients together. You can use chopsticks or a fork.
Steam between 10-20 minutes or until cooked. The egg mixture will be solid.
Alternatively, you can put a ceramic container in a rice cooker. Put it separate from the rice. I use a metal thingy( I don't know what it's called).
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