1) Add more water to the steamer and bring it to a boil. 2) While waiting for the water to boil, crack 2 eggs into a bowl and whisk them away with chopsticks. 3) Add 2 eggs to the bowl and whisk them away with chopsticks. 4) Add 2 eggs to the bowl and whisk them away with chopsticks. Then, in a separate bowl, add 3 times the amount of cold water to the eggs, add a little soy sauce, a little oyster sauce, a little salt, and slowly add the eggs to the bowl in several batches, stirring gently with the chopsticks. 3) Place the egg bowl in a drawer on top of the steaming pot, with a chopstick placed horizontally across the drawer, so that the steaming pot lid can't be completely covered. Alternatively, wrap the lid of the steamer in a kitchen towel and place it over the drawer. 4) Cook over high heat for one minute, then lower the heat to low for about 15 minutes. The time will vary depending on the container, you can use a toothpick inserted to try, if it is removed without staining the mucus, it is good. 5) Steamed out, you can eat directly, or you can pour juice to eat. I eat egg custard, I like to pour sauce, in fact, is hot sauce + soy sauce + a little sugar + chopped green onion, also sprinkled with a few sesame seeds. For this one, just feel free to vary it to your liking.

Be sure to remember to add a plate on top to cover it so it doesn't have a honeycomb, and steam it for about 5-6 minutes. This approach will allow you to put the water just right, moderate, the baby eat up very willing to eat, not in the case of water more water less, and steamed out of the egg custard is tender, you also try it!