Steamed eggs should be steamed for 13 minutes, the practice is as follows:

Tools / raw materials: 3 eggs, 100 ml of warm water, 10 grams of salt, 2 grams of sesame oil, 3 grams of chopped green onion, 4 ml of soy sauce.

1, crack the eggs into a bowl and mix in half a tablespoon of cooking salt.

2, use chopsticks to stir out dense bubbles, add the right amount of salt and warm water and mix well again, the ratio of eggs to water is about 1:1.5 ~ 1:2, the amount of water determines the degree of tenderness of the egg custard, the more water the custard the more tender, but it should not be too much, otherwise it will not be shaped.

3, the egg mixture will be filtered off the air bubbles, preferably more than 3 times, if there is no filtering sieve, then skim the surface bubbles with a spoon.

4, note that in order to avoid steam back, resulting in surface honeycomb tissue, be sure to cover the plastic wrap with a toothpick to poke a few small holes or inverted a flat plate; and then wait for the steamer pot of water to boil into the steamer pot, and continue to steam for about 10 minutes can be.

5, the egg steamed, simmer for 3 minutes and then out of the pot, before eating in the egg custard surface drizzled with soy sauce, sesame oil, chopped green onion can be eaten.