Let's put two fresh eggs into a bowl and break them up. Add a little salt, cooking oil and soy sauce to the eggs. If it's for younger babies, you don't need to put salt and soy sauce. You can choose ordinary edible oil as the oil, or you can eat walnut oil, linseed oil and so on. Add 280 ml of warm water to the egg liquid and stir it clockwise with chopsticks until the water, egg liquid and various seasonings are completely mixed together. After that, we sifted the egg liquid to remove impurities. Then use a spoon to skim off the bubbles on the surface. The purpose of this is to make the surface of egg custard smoother and more beautiful.
Boil water in the pot. After the water boils, we put the egg liquid directly into the pot and steam it for about 10 minutes. If you like to eat chopped green onion, you can add some chopped green onion at this time, and use the residual temperature in the pot to directly cook the chopped green onion. Sprinkle a few drops of soy sauce before eating, and the egg soup with good color and flavor will be made. When making egg cakes, we need to pay attention to the ratio of eggs to water. If the proportion is not well grasped, the custard may be hard or shapeless.
Be sure to steam the egg custard with warm water. If you steam it directly with raw water, bubbles will appear during the heating process, which will lead to the uneven surface of the egg custard. Finally, it should be noted that the water and eggs must be completely stirred evenly, otherwise the egg white may directly precipitate at the bottom of the bowl, and the steamed egg custard has a layer of egg white at the bottom, which tastes bad. Therefore, steaming egg custard seems simple, but in fact it is not so easy. It takes several more attempts to succeed.