Three eggs, hit the bowl;

Start adding water into it: It is also recommended to add water with an open eggshell. The water should be three times that of the egg liquid (that is, three eggs should put about 9 times of water, so it is more convenient to add water with eggshells). The water added must be warm water, which is also a trick for the egg custard to be steamed tender;

Gently stir the eggs and water in one direction, the strength must not be large, and try to make the egg liquid not foam a lot until it is evenly mixed;

Add salt according to personal taste, and I like to add some oyster sauce (which can be bought in supermarkets, but Lee Kum Kee's is good), so that the steamed custard tastes good. Note: Whether adding salt or oyster sauce, don't add too much. Eggs don't eat salt, and adding too much salt will completely destroy the umami taste of this dish.

Put it in a steamer and start steaming. Pay attention to the second trick to make the custard fresh and tender: wait for the water to boil before adding the egg liquid, and the lid can't be tightly covered (leaving a finger-thick gap);

After steaming for 7-8 minutes, you will find that the egg has solidified. Use chopsticks to try to see if it is steamed and you can start the pot.

According to personal taste, you can prepare a little minced chives, sesame oil and soy sauce before taking the pot, and pour it into the steamed custard after taking the pot.