1. Beat the eggs into the container, then double the water and stir well.
2. The stirred egg liquid is filtered with a strainer for later use.
3. After the egg liquid is filtered, add appropriate amount of salt and chicken powder and mix well for later use.
4. Preheat the steamer at 100 degrees, set the high-temperature steam at 160 degrees, and steam the egg liquid in the steamer for 5 minutes.
5. Serve the custard after steaming and sprinkle with chopped green onion.