Egg Custard

Egg Custard

1. Open 2 eggs.

2. Add appropriate amount of light soy sauce (according to your own taste, you can add a little salt. Light soy sauce is salty, so I didn’t add salt)

3. I beat the eggs, I beat them 100 times.

4. Add the same amount of warm water as the egg liquid and beat evenly.

5. Sift the egg liquid to remove foam and loose egg whites.

6. Cover the bowl with plastic wrap and steam for 15 minutes. After serving, add a little light soy sauce and chopped green onion. Tender, so delicious!