1 large (or extra-large) egg (2; 3) 1/2 (1; 1.5) cups of cold water 1/8 (1; 1.5) cups of salt

(1/4; 3/8) teaspoons of soy sauce, sesame oil, each in moderation

Preparation:

1, glass measuring cups with 1/2 cup of water (1 cup; 1.5 cups), heat on high heat for 1 minute (1 minute

30 seconds; 2 minutes and 15 seconds). 30 seconds; 2 minutes 15 seconds).

2. Put the eggs and salt in a bowl, beat with chopsticks until slightly foamy, pour in 1/3 of the hot water and beat

evenly, then pour the egg mixture into the hot water of the measuring cup, and beat well again.

3. Pour the egg mixture into a round container through a small, tight-fitting skip: 1 egg in a 300 ml glass cup

or an ordinary rice bowl with a diameter of 11 centimeters; 2 eggs in a glass or ceramic bowl with a diameter of 17 centimeters and a height of 3 centimeters; and 3 eggs in a Chinese porcelain dish with a diameter of 20 centimeters and a height of 4 centimeters.

4. Cut a circle of aluminum foil 2 cm larger than the bowl opening.

Practice:

1. Place the aluminum foil, dummy side out, gently over the cup (bowl or saucer) so that 2 cm hangs down around it, and place it in the center of the carousel.

2. Heat over low heat (30%) for 5 (7; 10) minutes. Heat over low heat (10%) 5 (10; 15) minutes more. Set aside for 5 minutes and serve with a drizzle of soy sauce.

Hint:

Ideally, steam 1 egg. The numbers in parentheses are for 2 and 3 eggs. The water used is tap water.

If the temperature is low in winter, add 10 (15; 20) seconds to the water heating time. The eggs are refrigerated

degrees.