You can't put it directly into the water, or the water will splash into the bowl when it boils. Put a steamer in the water, and then steam the bowl on the steamer.

The following is an introduction to the practice of egg custard for your reference:

1. Preparation materials: 3 eggs, 200ml water, 5g peanut oil, 65438+ 0.5g salt, 3g chopped green onion, 5g soy sauce and 3g chicken powder.

2. Wash and chop the shallots, and beat the eggs into a clean and waterless bowl for later use.

3. Add proper amount of chicken powder and edible salt to the egg liquid.

4. Add appropriate amount of cold boiled water and stir evenly in one direction with an egg beater.

5. After stirring, filter the egg liquid into a clean and waterless bowl.

6. Cover the plastic wrap after filtering, and then insert a few holes in the plastic wrap with a toothpick.

7. Pour a proper amount of water into the steamer, put it on the steamer, and steam the bowl on the steamer for 8 minutes.

8. Take it out after steaming, pour in soy sauce and sprinkle with chopped green onion.