condiments

Eggs (of hens)

one

flour

Proper amount

condiments

water

Proper amount

step

1. Boil the water in the pot (I use a rice cooker because there is no other one at home. It is best not to use electric cookers. The fire is too slow. The water consumption is not much, so you can replenish water according to your usual appetite.

2. While boiling water, add a proper amount of water to the bowl and add a few spoonfuls of white flour. Stir into a soup slightly thicker than milk. It is best to stir until there is no pimple.

3. After the water is boiled, pour in the noodle water, stir it a little, cover it and cook. Don't go away at this time. It will overflow soon.

4. After the eggs are broken up with chopsticks, add some white water and hit a few times. Just fight hard. Don't call for too long. Never beat with an eggbeater. I hit this with an eggbeater. Maybe the eggbeater is too broken. The egg liquid is soaked when it is cooked. It tastes bad. After the pan overflows, wrap the beaten egg liquid in a circle and pour it into the pan. Don't stir.

When the water boils again, the eggs begin to float by themselves. If you are worried that the eggs will stick to the bottom of the pot, scrape around the bottom with a spoon. When the pot overflows, the egg white soup will be ready!