Boomboiled eggs are soft steamed eggs that swell from an earthen pot, 

and the ratio of water to eggs and controlling the heat are key. 

Below is a summary of the typical recipe:

Material

4 to 5 eggs (about 250 g)

Water or milk 60-150ml (egg 3:1)

Salt, sugar, tuna liquid, minced garlic, sesame oil

Garnish vegetables such as carrots and chives (optional)

a recipe

Egg Water Preparation: Beat in eggs to combine salt, sugar, tuna liquid, garlic and sesame oil, and add water or milk to mix evenly.

Earthenware coating: Apply sesame oil on the inside of the earthenware pot to prevent eggs from sticking.

Boil: Fill an earthen pot with 80% egg water and stir over medium heat until the edges are cooked.

Cook over low heat: Reduce the heat to low and simmer for 2-3 minutes with a lid on. It's done when it steams and smells like it's pressed.

a key tip

Water Ratio: Eggs 3:1 ratio gives them a soft texture. Milk makes them more savory. 

Control fire: Start over medium heat, reduce to low heat, cover and cook to inflate. 

Add garnish: Carrots and chives can be added to add color and flavor. 

In this way, you can make steamed bomb eggs without failure.