Prepare the ingredients first: two eggs, salt, chopped green onion, cold boiled water, etc.

2. Break the eggs, stir them evenly, and add 1-3 parts of warm water similar to the amount of eggs.

3. Then add salt and steam 10 minutes or so. Be sure to leave a seam in the lid, and don't cover it too tightly.

4. The custard steamed in this way will never have honeycomb eyes and taste old.

Extended data:

Matters needing attention in steamed egg soup:

1. Don't mix the egg liquid with raw water, or the steamed eggs will have beehives.

2. Don't mix the egg liquid with boiling water, so the steamed product will agglomerate.

3. Mix the egg liquid with cold boiled water, that is, naturally cooled water after boiling.

4. the steaming time should not be too long, and there will be many bubbles on the surface of the custard.

References:

Steamed eggs Baidu encyclopedia