Southerners call it steamed eggs, while northerners call it custard. As long as the steamed eggs are all made of eggs, many people tend to fail to steam eggs, not because there is too much water, which leads to the separation of water and eggs. It's just that the boiled eggs are too old, and the eggs are honeycomb-shaped, so it's difficult to enter both.

How can boiled eggs be steamed to make delicate and smooth boiled eggs? My methods may not be available online, such as eggs, salt, cooking oil,

First, beat the eggs in a bowl, add warm water of 1: 1 and mix well, then add a little salt. Finally, put down the cooking oil, and most importantly, put an empty plate on the bowl of custard. Cover the bowl, don't let the air in, use a cold water steamer, boil the water with strong fire, turn it down immediately, write down the time, take it out for thirteen or four minutes!

This method is relatively simple, and you don't have to deflate the eggs casually. Pure hand tour, I hope to help you!

Just steam for a few minutes after the water is boiled.

How's it going? Is the steamed egg really delicate, tender and delicious?