You said eggs, jiaozi. In fact, the method is relatively simple. You just need to mix the egg liquid with a little salt, add a little oil to the pot and heat it, then pour in a spoonful of egg liquid, and then shake the pot to spread the egg liquid into a circle. When the egg liquid is about to completely solidify, put a proper amount of meat in the middle of the egg skin, then use a spatula or chopsticks to hold one side of the egg skin and fold it into a jiaozi shape, and then gently press the seal and heat it slightly to completely solidify the egg liquid. Only this kind of egg dumpling stuffing is still raw. Just steam or cook the meat stuffing.