With an equal amount of eggs in cool water (or two times the amount of eggs can also be) to the right amount of brown sugar, eggs hit the bowl with chopsticks to beat evenly, and then the two mixed with a clean gauze or fine mesh sieve filter, skimming the foam on the surface of the water of the eggs and sugar, poured into a flat vessel and then put into the pot of water steamed for about fifteen minutes until cooked.