1. Prepare 200ml of pure milk and 2 eggs (the amount will vary and needs to be adjusted by yourself)
2. Beat the eggs, add the prepared amount of sesame oil and white sugar to the eggs (you can add a little more sugar if it is not sweet enough, it is recommended not to eat too sweet)
3. After the eggs are beaten, add pure milk
4. Mix pure milk and eggs, and let stand for 1 minute
5. Use a strainer to filter out the impurities in the egg and milk
6. It looks like this after filtering
7. Bring the water to a boil, be sure to use a high fire until the water bubbles up completely
8. To steam the eggs, open the lid once every 30 seconds to let the eggs ventilate. This process starts with steaming the eggs 1-3 times
9. After 10 minutes, the steamed egg with milk is finished, the taste is fine, without honeycomb, and there will be no rough taste
10. The taste is very delicate, smooth and melts in the mouth.
Tips:1. For steamed eggs, pay attention to the ratio of eggs to water, generally 1:1.5 or 1:2. Too much or too little water will affect the taste of the eggs
2. The water for steaming eggs must be hot, the kind that makes bubbles
3. Pay attention to the time. You can poke the egg liquid with a spoon every 1 minute. If there is no running egg liquid, it means you can eat it.
4. Many people use a layer of plastic wrap to cover the egg liquid when steaming eggs. I don't recommend it here. Because when steaming eggs, the eggs need to be breathable, otherwise it will affect the taste. Steamed eggs like me will never have honeycombs.
