1. Prepare three eggs, knock them into a bowl, add a little salt, and use chopsticks to break the egg mixture for later use.

2. Add warm water to the egg liquid, and the ratio of warm water to egg liquid is 1.5: 1.

3. Pour the warm boiled water into the egg liquid and stir it quickly with an egg beater for more than half a minute. There will be a lot of floating foam at this time. Sift it with a sieve spoon.

4. After sieving, skim the floating foam in the bowl with a spoon. It will be exquisite when steamed.

5. Prepare a pot, pour the water into the pot, put it into the steamer and boil the water.

6. After the water in the pot is boiled, steam it in the pot. Cover the bowl with a plate and steam on low heat 10 minutes. If steamed for too long, the eggs will become very old.

7. After steaming, cover the lid and simmer for 3 minutes.

8, 3 minutes later, you can go out of the pot, pour soy sauce and a little sesame oil, and cut a few knives on the steamed eggs with a knife to taste.

9. Cut some shallots, sprinkle with chopped green onion and serve.