Ingredients:

Eggs (2), green onions (1), seasoning salt (1/5 tbsp), oil (1/3 tbsp), chicken essence (1/3 tbsp) )

Method:

1. First break an egg into a bowl, pick up the second egg and make a small opening on the top, pour out the egg white, egg yolk, and egg shell. Reserve for later use.

2. Fill the eggshells with warm water and pour into the egg liquid. 2 eggs need to be mixed with 2 eggshells of warm water.

3. Add 1/5 tablespoon of salt, 1/3 tablespoon of oil, and 1/3 tablespoon of chicken essence to the egg liquid. Mix well and season. Use chopsticks to beat the egg liquid in one direction for 15 minutes.

4. Cover the mouth of the bowl with a layer of plastic wrap, boil the water in the pot over high heat, add the egg liquid, cover the pot, and steam over low heat for 15 minutes.

5. Take out the steamed eggs and sprinkle with chopped green onion.

Tips:

1. Water volume and water temperature. Use warm water to mix the egg liquid, not cold or hot water. The eggs steamed from cold water are not tender enough, and hot water will easily turn the egg liquid into egg droplets. The ratio of egg liquid to warm water is 1:1. You can't decide how much water to put in. You can directly use egg shells to mix it, which has a high accuracy.

2. Egg-beating skills. Usually there are honeycomb holes in the water eggs. This is partly due to poor egg-beating skills that create bubbles in the egg liquid. Therefore, when beating eggs, you should keep beating them in one direction until the egg liquid becomes smooth and smooth, then put it in the pot and steam it.

3. Heat. Steamed eggs must be simmered over low heat. If the fire is too high, the eggs will become stale easily.

4. You can add some water starch to the egg liquid to make the steamed water eggs more tender; you can also use warm milk instead of warm water to make the water eggs taste more delicious.