Step 1: Prepare a larger bowl, beat 2 eggs, 40g white sugar and 220g (about one bag) of milk, stir evenly with chopsticks, and break the eggs as much as possible.

Step 2: Prepare another bowl of the same size, place a sieve with a fine mesh on top of the empty bowl, and slowly pour the egg and milk liquid into the bowl.

PS: Note that the filling must be full in this step, otherwise the milk and egg liquid will easily overflow, which will not only fail to filter, but will also cause waste.

If there are too many impurities filtered out, it means that we have not stirred enough. We need to pour the milk and eggs back together and continue stirring.

Step 3: Pour the filtered milk and egg liquid directly into the prepared egg tart shells. This milk and egg liquid can be poured into about 12 egg tart shells.

PS: When pouring the milk and egg liquid into the egg tarts, don't pour it too slowly. It should be about 80% full. It will easily overflow when it is filled for a while and baked.

Step 4: Preheat the oven, adjust the upper and lower heat to 200 degrees. After the oven is preheated, put the egg tarts into the oven, bake the egg tarts at 200 degrees, and bake for 20 minutes.

Step 5: When the time is up, the oven will sound a reminder, just take the egg tart out of the oven.

PS: The freshly baked egg tarts are very hot, and the tray is extremely hot, so you must pay attention to safety when taking out the egg tarts. It is safe to wear professional gloves.