Xinhe Soy Sauce Trial: Steamed Eggs

Name: Xinhe Soy Sauce Trial: Steamed Eggs
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece egg; 100ml water; Some Xinhe Organic Soy Sauce; Some chopped green onion; Some sesame oil

by Food·Color

4.6 (1)

Favorite

2

Difficulty

Easy

Time

20m

Serving

2

It's rarely eaten with steamed eggs like this, but it seems to me more troublesome to start the stove. Soy sauce has never been added to steamed eggs. This time I make an exception and try to see what the taste of organic soy sauce is. As a result, I still don’t like steamed eggs with soy sauce"

Ingredients

1 piece Egg

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100ml Water

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Some Xinhe Organic Soy Sauce
Some Chopped Green Onion
Some Sesame Oil

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Xinhe Soy Sauce Trial: Steamed Eggs

1. Main materials

2. Knock the eggs into a bowl

3. Break up

4. Add water

5. Stir well

6. Use a colander to remove the foam

7. Cover with plastic wrap

8. Bring water to a boil on high heat, put in beaten eggs, turn to low heat and steam for about 10 minutes

9. The eggs are cooked thoroughly and out of the pan

10. Sprinkle with chopped green onions

11. Drizzle with soy sauce and sesame oil, ready to eat

Tips:
The steamed egg must be simmered over a low fire. If the fire is too big, the egg will get old easily, and honeycomb holes will appear, which will affect the appearance.

Without soy sauce, you can also add an appropriate amount of salt to the egg and beat well.

Remove the floating foam, cover it with plastic wrap and steam it to make the surface of the finished product smooth and beautiful