Prepare some eggs. I usually use three eggs, put them in a deep bowl, add a little salt and mix well. In order to fully stir, it is best to stir back and forth instead of beating in one direction all the time.

After mixing, pick it with chopsticks and have a look. If you can't pick anything out, it means you can.

Then add water to the egg mixture. I usually do it visually, which is almost where the chopsticks are placed in the picture. Just add so much water. Stir well after adding, preferably with warm water, so that the custard made is more tender, smooth and delicious.

After repeated whipping, a large number of bubbles will appear on the surface of the egg liquid. At this time, you must not rush to steam in the pot, otherwise it will not be smooth and there will be many pores.

Take a small spoon, carefully skim off the foam, and then pour the egg mixture into another bowl. The purpose of this is to remove the dregs at the bottom of the egg liquid, and the egg custard made after removal is very delicate and delicious.

Add water to the steamer, put the egg bowl into the steamer, put a plate upside down on the bowl, and then cover the lid.

When everything is ready, steam over high fire until the steam comes out of the steamer. At this point, immediately time for 8 minutes.

Time is up. Don't delay turning off the fire. Stew for another two minutes, and you can take out the custard. Make it more delicious with a spoon. Add a little soy sauce and sesame oil, steamed egg soup. Let's eat it on the table. Children like it so much that they can't stop eating.

Steamed egg custard, 4 steps:

First, the egg liquid and the egg liquid after adding water should be fully stirred evenly with chopsticks, and cannot be perfunctory, otherwise the taste is not delicate.

Second, after adding water, you should use a spoon to skim off the foam, and you can't steam it directly, so there will be no pores.

Third, when steaming on the pot, be sure to cover a plate to avoid dripping, and the surface of the custard made is very smooth.

Fourth, when steaming egg custard, it should be timed after steaming, not too casual, otherwise the steaming time will not solidify if it is short, and the taste will be old if it is steamed for a long time. I will steam the egg custard in cold water, and it will take 8 minutes after steaming. You can also try this.