Breakfast, Egg Custard

Breakfast, Egg Custard

1. Prepare 2 eggs.

2. After breaking up in the bowl, add some water and continue to beat. The water can be warm water or tap water. Because the eggs are in the refrigerator, they are still a bit cold when they are taken out, so using tap water is equivalent to warm water.

3. Wrap it in plastic wrap and pierce a few small holes on it with a toothpick.

4. When the colleague who beats the eggs, boil the water first.

5. After the water is boiled on a high fire, put the eggs in and change to a low fire. Take it out in about ten minutes.

6. After the pan is out, add some light soy sauce and sesame oil, and you are ready to eat. This time there was less water and the eggs swelled up.