1. First, beat 1 egg into the bowl, pick up the second egg, knock a small hole on it, pour out the egg white and yolk, and keep the eggshell for later use.

2. Fill the eggshell with warm water and pour it into the egg liquid. Two eggs need warm water in two eggshells.

3. Add 1/5 tbsps of salt, 1/3 tbsps of oil and 1/3 tbsps of chicken essence to the egg mixture, stir evenly to taste, and beat the egg mixture 15 minutes in one direction with chopsticks.

4. Cover the bowl with plastic wrap. After boiling the water in the pot, add the egg mixture and cover the pot. Steam on low heat 15 minutes.

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

1, water quantity and water temperature. Warm water should be used to stir the egg mixture, not cold water or hot water. Boiled eggs steamed in cold water are not tender enough, and hot water is easy to wash egg liquid into egg flowers. The ratio of egg liquid to warm water is 1: 1. Not much water can be filled, and the eggshell is directly used for exchange, with high accuracy.

2. Beating skills. Usually, water eggs have honeycomb holes, partly because of poor egg beating technology, which leads to bubbles in egg liquid. So when you beat eggs, you should always beat them in one direction until the egg liquid becomes fine and smooth, and then steam it in the pot.

3. Temperature. Steamed eggs must be simmered. If the fire is too big, the boiled eggs will get old easily.

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