1, prepare three eggs, knock them into a bowl, add a little salt, and use chopsticks to break up the egg liquid for later use.

2. Add warm water to the egg liquid, and the ratio of warm water to egg liquid is 1.5: 1.

3. After the warm boiled water is poured into the egg liquid, stir it quickly with an egg beater for more than half a minute. There will be a lot of floating foam at this time, so sift it with a sieve spoon.

4. After sieving once, skim the floating foam from the bowl with a spoon. It will be very delicate when steamed.

5. Prepare a pot, pour water into the pot, put a steamer and boil the water.

6. After the water in the pot is boiled, steam it in the pot, cover the bowl with a plate, and steam it on medium and small fire for about 10 minutes. Eggs will become very old if they are steamed for too long.

7. After steaming, cover the lid and simmer for 3 minutes.

8, 3 minutes later, it can be cooked, drenched with soy sauce and a little sesame oil, and cut a few knives on the steamed eggs with a knife to taste.

9. Cut some shallots, sprinkle with chopped green onion and serve.