Step 1: Prepare a bigger bowl, beat in 2 eggs, 40g sugar and 220g milk, and mix them evenly with chopsticks to break the eggs as much as possible.

Step 2: Prepare another bowl of the same size, put the sieve with fine mesh on the empty bowl, and then slowly pour the eggs and milk into the bowl.

PS: Be careful that this step must be full, otherwise the milk and egg liquid will easily overflow, which will not only fail to be filtered, but also cause waste.

If too many impurities are filtered out, it means that we haven't stirred enough, so we need to pour the milk and eggs back together and continue to stir.

Step 3: Pour the filtered milk and egg liquid directly into the prepared egg tart skin. These milk and egg liquids can probably be poured into 12 egg tart skins.

PS: Don't pour the egg tart into the milk and egg liquid too slowly, just about eight minutes full, and it will overflow easily after a while.

Step 4: preheat the oven, adjust the fire to 200 degrees. After the oven is preheated, put the egg tart in the oven and bake at 200 degrees for 20 minutes.