3 eggs, sesame oil, warm water, 1 onion, salt.

Practice steps

1 Prepare eggs and steamed cups;

2 Beat the eggs into a steaming bowl;

3. Stir the eggs clockwise with chopsticks until you can't see the protein; Pick it up with chopsticks to see if it's still there.

? Do you have any stirred white? If there is protein, the mixing is not in place. Keep stirring. )

4 put the right amount of salt into the stirred eggs;

5. Continue stirring;

6. Add some warm water and continue stirring; (The ratio of eggs to water is 1: 1.5)

7 Add all warm water and continue to stir evenly;

8. Cover with high fire and bring to a boil. Turn to medium fire for about 13~ 15 minutes.

9 drop a few drops of sesame oil after the egg custard is steamed;

10 Sprinkle a little chopped green onion as an ornament before serving, and coriander is also acceptable. Smooth and tender egg custard is served!

skill

The steaming time may be different because of the different thermal conductivity of the vessels for steaming egg custard.

Pay attention to the ratio of water to eggs;

It is necessary to control the amount of water, water temperature, egg beating skills and heat.

Steamed egg-egg soup method material

3 eggs (about 225g), water (about 450g), salt,

Appropriate amount of soy sauce and sesame oil.

Practice steps

1 Prepare all materials;

2 Prepare a large bowl, beat the eggs into the bowl and add salt;

3. Stir evenly while adding water;

4 sieving;

5 Sieved egg liquid, if there are bubbles on the surface, scoop them out with a spoon;

6 until the surface of the egg liquid is smooth;

7 Cover with plastic wrap;

8 Boil the water in the pot, then add the egg liquid and steam for half an hour;

9 After steaming, remove the plastic wrap and pour in the right amount of sesame oil;

10 and then pour in a proper amount of soy sauce;

1 1 Decorate with some coriander.

skill

The steaming time is related to the amount of egg liquid. Time is for reference only. The ratio of eggs to water is 1:2.