Eggs (of hens)

1

hot water

Two-fifths bowl

salt

Once lost, there is no need to add it.

sesame oil

Voluntary addition

The practice of baby eating egg soup

One-third to two-fifths of warm water, especially warm in the mouth, but not cold.

Add a little salt, or dissolve it in warm water without salt. Salt tastes better.

A big egg, about 65 grams, or two small earth eggs. Beat it into a bowl filled with warm water and stir it evenly with a spoon or chopsticks.

Pour cold water into the pot, put it into the bracket, put it into the bowl, and cover the pot. Fire. Boil the water for about 4 minutes, then boil it for 5 minutes, and turn off the fire for 2 minutes.

This kind of pot I use

When there is more water, the surface is smoother, but the taste is thinner. You can add a little sesame oil or something after cooking. I didn't add anything.

This is an egg about 60 years old, two-fifths of which is water and relatively wet.

This is two-fifths of water, 65 grams of eggs, which are relatively solidified. There will be lumps at the bottom of the egg, protein. If you don't like protein, you can separate it from the beginning or filter it before serving.