2 cold boiled eggs, a little salt and delicious, and a small chive.

The practice of steaming egg soup

1. Beat the eggs in a big bowl.

2. Use chopsticks or egg beater to break up clockwise until the surface looks like small bubbles, and then add water.

3. Continue to break up while adding water. The ratio of eggs to water is about 1: 2. Add a little salt to make it look like all the little bubbles.

4. Gently press the small bubbles on the edge of the bowl with a spoon to remove all the small bubbles.

5. Cover with plastic wrap, boil the water in the pot and steam for 12 minutes, then steam for 3 minutes after turning off the fire.

6. Steamed out of the pot, sprinkled with shallots and served with fresh soy sauce.