It is wrong to say that black eggs cannot be steamed. Black eggs can be steamed like ordinary eggs. However, when steaming, you should pay attention to the fact that the fire will boil the water for a while, and then remember to turn it to a small fire, otherwise the edge of the steamed egg will have a honeycomb, and the whole egg custard will be dry.

Steaming black egg soup with whitebait

1. Wash the black eggs with clear water for later use. Do not use any eggs directly. Washing and reusing can avoid bacterial residues on eggshells from mixing with egg liquid.

2. Wash the whitebait with clear water several times until the whitebait is not sticky and greasy.

3. Put the washed whitebait in clear water again, then put a few slices of old ginger and soak for 20 minutes (this is mainly to remove the fishy smell of whitebait). Finally, remove the ginger slices, and drain the whitebait and control it to dry.

4. Break the eggs quickly clockwise until the egg liquid has foam. It is best to stir up the unconnected objects with chopsticks. Put it away for backup.

5, egg liquid made of 2 eggs, probably add half a bowl of water. Stir the egg liquid with water evenly for later use.

6. In the steamed egg bowl, lay the bottom of the whitebait with dry water, and add a fine sieve to filter the egg liquid with water. Pay attention to the sifted egg liquid, and it is best not to have bubbles on it, otherwise the steamed eggs will not look good and taste bad.

7. Prepare water in the pot, seal the bowl filled with egg liquid with plastic wrap, put a few holes in it to breathe, and steam for 40 minutes.

8. on the steamed eggs, pour some fresh soy sauce in June, sprinkle some chopped green onion and mix well.