Steamed eggs

Cooking Instructions

1. Two eggs, a pinch of salt

   

2. scatter

   

3. Stir with warm water to melt the salt.
   
   The ratio of eggs to water is 1:1.5

   

4. Fine-mesh filter twice

   

5. The goal is to remove unstirred egg whites and bubbles, so that the steamed egg custard does not form honeycombs

   

6. Bring the water to a boil before putting into the pot.
   
   Cover the plate and use plastic wrap to prevent water vapor from dripping into the bowl, which can damage the surface of the custard and lose its appearance

   

7. Turn to medium heat and steam for 10 minutes, turn off the heat and simmer for another 2 minutes

   

8. Smooth enough

   

9. Sprinkle with chopped green onions, drizzle with a little light soy sauce and two drops of sesame oil