How to steam a creamy and refreshing steamed egg

Super simple, zero failures, even novices can steam the perfect steamed egg! Focus: 1⃣️ The ratio of water to egg liquid is between 1:1.5 and 1:2, and the local egg is generally about 50 grams. 2⃣️ To add warm water, cold water is easy to honeycomb, and hot water will blanch the egg mixture. 3⃣️ Be sure to put salt, you can't rely on light soy sauce for seasoning. Without salt as an electrolyte, steamed eggs are not easy to form. 4⃣️ Cover the bowl with a plate to keep the surface of the steamed eggs smooth. 5⃣️ Steam over medium-low heat for about 10 minutes, the egg liquid will bloom if the fire is too big, and it will get old if steamed for too long.

Ingredients

Eggs 2

Warmwater 180 g

Salt Appropriateamount

Lightsoysauce Appropriateamount

Sesameoil Alittle

Cooking Instructions

Crack two eggs into a bowl and stir a little longer.
Pour about 180g of warm water into a cup and add a pinch of salt to dissolve.
Pour warm water into the egg mixture and stir well. It's best to strain the egg mixture with a colander to remove any unstirred egg whites from the egg mixture. If you don't have a colander, skipping this step is fine.
Let sit for 10 minutes to defoam or skim off with a spoon.
After the water in the pot is boiled, put on the shelf, cover the plate, and steam over medium-low heat for 10 minutes.
Add a little light soy sauce, sesame oil and chopped green onion to taste.