Ingredients: 2 eggs, water.

Practice: 1, prepare two eggs and water (about twice as much as eggs); 2, the eggs are scattered, it is recommended not to put salt. 3, water can not be tap water, it is best to have about 30% cold boiled water or warm boiled water, and pour it into the egg liquid. 4, gently stir in one direction, don't produce a lot of foam.

Second, the next detailed steps

5. Filter the egg liquid with a sieve to remove the egg tendons. 6. After the water is boiled, put it into the pot and steam it. First, put it on fire for 1-2 minutes. 7, and then turn to a small fire, the lid can not be tightly covered, leaving a small gap.

8. 10- 15 minutes is enough. If you are not sure whether it is good or not, just touch the bowl gently. If there are ripples, it is not ripe. If there is a beehive, it is cooked.

Three, steamed egg soup 6 tips

1, don't beat the eggs in circles, horizontally or vertically, so that the eggs can be fully dispersed; 2. Be sure to use cold boiled water or pure water; My experience is that one egg adds one and a half spoonfuls of water, two eggs add two and a half spoonfuls of water, and so on. Spoons are used for serving at home.

4. Be sure to filter the egg liquid before steaming to filter out bubbles; 5. The water in the steamer must be boiled first, and then the egg liquid is steamed; 6, be sure to cover the lid or plastic wrap to avoid water vapor dripping into the custard.