Tools/materials: eggs, salt, soy sauce, sesame oil, bowls, water, pots, plates and spoons.

1, two eggs with warm water.

2. Stir the egg mixture evenly and add a little salt. After stirring, the eggs will have a lot of foam and the spoon will not be taken out.

3. Buckle the plate on the bowl, cover the lid, steam for 8- 10 minutes after the water boils, stew for another 3 minutes, take it out, and season with sesame oil.

Skills of steaming eggs with water

1, eggs should be fully stirred evenly.

An egg has two parts: egg white and yolk. If the stirring time is short, the egg white and yolk can't be completely blended, and the steamed eggs can't be delicate and smooth, and they will be white and yellow, which is particularly ugly.

2. Add boiled water or filtered water to the egg liquid.

Many people make steamed eggs and get some tap water directly from the tap, which is not right. Tap water contains air, which will make steamed eggs honeycomb when heated. Therefore, water can only be added with burnt water or filtered water. Without air, there will be no beehives.

3. Wrap it in plastic wrap or cover the plate when steaming.

If the water vapor on the lid drops into the egg liquid, the surface will be pitted and uneven. Wrapping plastic wrap or covering the plate will solve this problem.