1. First, dissolve an appropriate amount of white sugar in boiling water and let it cool for later use.

2. Beat the eggs in the container and break them up until there is no egg white caking.

3. Pour the cooled sugar water (sugar+water) into the beaten eggs, then beat them with chopsticks until there are thick bubbles on the surface, and then put them aside.

4, put the right amount of water in the pot, boil.

5, pay attention to wait for the water to boil before putting the egg custard, adjust to the fire, cover the lid and steam for 5 minutes! (Of course, the amount of eggs used is different, and the time will be adjusted).

6. Turn off the fire when the time is five minutes, but don't boil the pot immediately. Let it stew in the pot for about 10 minutes. Then the beautiful egg custard is finished.