1. Beat the eggs into a bowl, add oil and salt.
2. Use a manual whisk or chopsticks to fully break up in the same direction.
3. Add warm water and stir well.
4. Filter the beaten egg liquid with a sieve or directly remove the scum and pour it into a ceramic or glass tray to remove the scum. If there is a sieve, it is best to filter it again, it is easy to remove foam and impurities, so that the finished water egg will be more Delicate and perfect~
5. The water tank is filled with water, select the [preheat] function, and the steam mode is preheated at 100 degrees.
6. Put the water egg into the third layer from top to bottom, select [Steam] mode 100 degrees/21 minutes, the specific time is adjusted according to the thickness of the egg liquid and the amount of the egg liquid.
7. Don’t take it out immediately after the time is up. Simmer it in the French steamer for 2 minutes, and use the remaining temperature to steam it out and heat it more evenly~
8. Finally, sprinkle chopped green onion and top with soy sauce to start the meal~
Tips:For steamed eggs, the ratio of egg to water is about 1:1.5. The egg ratio is large, the steamed egg custard is prone to honeycomb; the water ratio is large, the egg custard is separated from the egg and water.
Stir with warm water (about 30 degrees) to ensure that no nutrition is lost, and the steamed custard has a smooth surface and a delicate taste.
Do not use a deep dish, as the thickness of the egg liquid will easily lead to non-condensation in the middle.
