Steaming eggs put 1.5 times the weight of the egg water. The specific method is as follows:

Materials: 3 eggs, a little salt, warm water is 1.5 times the weight of the eggs, a little soy sauce, a little sesame oil.

Steps:

1, a good egg custard is super tender, smooth Q bullet, put a little sesame oil and soy sauce, salty flavor.

2, three eggs, into the bowl.

3, in one direction, mix the eggs well, add a little salt, you can block the protein coagulation.

4, add warm water, the ratio of eggs and water is 1:1.5, must follow this ratio. Water must not use raw water, raw water has air, after the water is boiled, the air can be discharged out some. This way the steamed egg custard will hardly have honeycomb.

5, with a strainer will be mixed with the egg mixture once, to filter out all the foam, when steamed out the surface is very smooth.

6, boiling water to boil, on the pot to steam about 9 minutes, simmer for 3 bells. Time is also based on the number of eggs and size to decide. The covering part can be used with a plate or high temperature plastic wrap, you choose as you like.

7, steamed egg custard can be put a little soy sauce and sesame oil, but also according to their own preferences can be added. If you have chicken soup at home can also replace the warm water, milk can also be.