First, prepare two fresh eggs and beat them into a bowl. (One egg is not effective, and 2-3 eggs are more suitable. If the container is small, two eggs are enough. If the container is large enough, three eggs can be shared by the whole family. )

Slowly pour a proper amount of warm water into the egg mixture and stir it slowly with chopsticks. (The water is twice as much as the egg liquid, and the temperature can be up or down to 30 degrees. I cook the boiled water before making it. After the egg liquid is cooked, I take enough boiled water according to the proportion, put the boiled water in a container, put it in a small basin with cold water, and change the cold water three times in a row, and the water temperature will soon drop. )

In fact, there are only two reasons for the failure of the custard. On the one hand, when the eggs are mixed, the water and eggs are separated, which leads to the solidification of the top layer of the custard, but there will be many below after biting.

After the egg custard is steamed, there will be honeycomb pores. In fact, the main reason is that the ratio of eggs to water and the steaming time are not well mastered. If you master these two tips, the steamed eggs will be smooth and tender, and there will not be too many pores.