Ingredients

Eggs and salt

Step

1. Break one egg

2. Add a proper amount of warm water, sprinkle a little salt, and beat evenly

PS: the ratio of egg liquid to water is about 1:2.5, and if it is too hard, it will not coagulate!

PS: warm water must be used, which is a key step, otherwise the custard will be uneven or prone to bee's eyes

3. Filter the beaten egg liquid with gauze

PS: Filtering can prevent the bottom of the custard from settling and caking, and the filtered custard will be more crystal clear

4. Cover it (or cover it with plastic wrap and poke a few holes with a toothpick)

PS: