1. Prepare ingredients.
2. The egg white is separated from the yolk. The ratio of egg white to cold white open is 2:1.
3. Turn into eggs, drink salted eggs, chopped up into French baking utensils.
4. Add table salt.
5. Pour into the container.
6. Steam on the pot for 10 minutes.
7. The egg white is steamed and solidified.
8. Pour in the egg yolk.
9. Steam for 20 minutes and take it out.
10. Slice and plate.
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