2. break the egg.
3. Pour in warm water. The water temperature is between 35 and 40, which is warm but not hot. The ratio of egg liquid to water should be controlled at about 1: 1.8. You can press 1: 2.2 if you want to be tender. If you want to steam like me, do it according to my formula. )
4. Stir the egg mixture evenly.
5. Filter with a fine mesh for 2-3 times.
6. Don't put the egg liquid in the filter, and then let the egg liquid stand for 10 minute. If you don't have a fine screen at home, you don't have to filter it. It's just that the egg white in the egg liquid will agglomerate, which will affect the taste and will not affect the taste. )
7. Pour the egg mixture into a small steaming bowl. The bowl for steaming eggs had better be wider. I made three bowls at a time, which means I want to tell you that each bowl is so tender and smooth. )
8. Cover the steaming bowl with plastic wrap. Covering with plastic wrap can prevent steam from dripping into the custard, make it heated more evenly, and retain the moisture of the custard to the greatest extent. PE food-grade plastic wrap is non-toxic at high temperature, so don't worry about safety. )
9. The right amount of water in the pot, the fire to boil.
10. Put it in a steamed egg bowl.
1 1. Steam on high fire 10 minutes.
12. After the eggs are steamed, you can add a proper amount of soy sauce to taste.