2 eggs, about 5 tablespoons of cold water, 1/2 teaspoon of salt, 1 kitchen towel, 1/4 teaspoon of sesame oil. Method: 1. Beat the egg liquid until the egg white and egg yolk are evenly mixed together without large lumps.

2 Add cold boiled water (do not add boiled water directly), mix well while adding, then add salt and mix thoroughly.

Generally, the ratio of egg liquid to water is 1:23. Use a strainer to filter out the air bubbles, or use a kitchen towel to absorb the air bubbles on the surface of the egg liquid to ensure that the liquid surface is smooth and flat, so that the resulting egg custard will not have unsightly honeycombs.

4 Cover with a layer of plastic wrap, place in a steamer, heat over high heat, when the water in the steamer boils, turn to low heat and steam for about 10 minutes.

5 After taking it out of the pot, drizzle a little sesame oil along the edge of the bowl.