1, first of all, prepare the eggs and bowl and spoon. Crack the eggs into the bowl, and then into the eggs with almost cold water, do not put cold water, or it will bubble, if you can not grasp the water can be placed in half of the eggshell, according to the number of eggs and then full can be.

2, the beaten eggs into a little salt seasoning, you can also add wine, which can play a role in deodorization. Then use chopsticks to mix the egg mixture evenly, when the egg white and light yolk mix evenly, there can not be large chunks of condensation. If the bubbles can be filtered out with a strainer, the filtered boiled egg custard will look better and more perfect, with a smooth and tender feeling.

3, will cook the egg custard small stew pot clean and pour the egg liquid into the cup, and then the egg liquid surface bubbles with a spoon to smooth, and then cover the lid, if it is steamed with a bowl should be wrapped in a layer of plastic wrap on the top, and then put into a steamer with a high flame, wait until the water in the steamer boils and then turn to a small fire steam about 8-10 minutes or so can be turned off the fire, after steaming add a few drops of sesame oil and vinegar to taste. add a few drops of sesame oil and vinegar to taste.

Second, cooking tips

1, add cold water: in the egg liquid water is best to add cold water, do not add cold water, and then the ratio of the two 1:1.

2, egg mixing: in the mixing will inevitably be bubbles, this time you can use a smooth spoon to wipe the surface of the egg liquid, so as to solve the existence of air bubbles.