1. Two eggs, put them into a bowl, I used to pick out the white fertilized embryo.
2. It looks clean after picking out the fertilized embryo. According to the information on the Internet, that one is actually edible.
3. Stir the egg yolk and egg white thoroughly. I often use ordinary chopsticks and make about 100 rounds to mix the egg whites and yolks. To illustrate the ratio of eggs to water, I poured the beaten eggs into a glass.
4. This is the amount of cold water, which is slightly more than that of eggs, so that the steamed eggs will be smoother and tender. The amount of water depends on your preference for taste. You can increase or decrease at your own discretion.
5. Then stir the water and eggs thoroughly. There will be bubbles.
6. Use a dense colander to remove the foam.
7. Put a small amount of salt and stir well.
8. Put a clove of garlic into the egg liquid. Those who like to eat cooked garlic will eat it together. In this way, the taste of egg custard will be more fragrant.
9. Wrap it with plastic wrap and place it in a steamer for about 10 to 15 minutes after the water is boiled. In the middle, you can lift the lid and tap the edge of the bowl to see if the egg liquid has solidified. As long as the egg liquid solidifies and forms, the egg custard is done.
10. The finished product! Pour light soy sauce or children's soy sauce on top. You can also add sesame oil, sesame, etc. according to your preference. I don't like to eat sesame oil, and often don't put sesame oil.
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