It is said that steamed eggs are a very simple dish, but to steam well, it still requires a little skill.
I remember that the first time I steamed eggs was when I was in junior high school, it was a very failed "work", I thought that steamed eggs were to break the eggs, and then steamed on it, I didn't expect that the steamed eggs were super old, full of air holes, and finally I could only cut the "custard" into pieces, and then fry them with tomatoes, so it became a tomato egg. Finally, under the guidance of my father, I used the correct method to complete the first steamed hibiscus egg in my life.
Last time I went to the supermarket to buy a lot of eggs, these days are changing the pattern of egg-related dishes, then this simplest and most homely and delicious steamed egg must not be missed.
2 eggs, salt to taste, soy sauce to taste, sesame oil to taste, a little green onion
1. Beat two eggs in a bowl and pour warm water into half an eggshell equivalent cup (warm water is room temperature);
Generally, the ratio of eggs to water is 1:1.5, but I think the ratio of 1:1.7 is more tender, and half of the egg shell water is added;
2. Add a spoonful of cooking oil and a little salt;
3. Stir the eggs well until they bubble;
4. Filter once or twice with a sieve and use a spoon to fish out the bubbles on the surface;
5. Cover with plastic wrap and poke a few holes with a toothpick;
6. Wait for the water in the pot to boil, then add the eggs and steam for 10 minutes
7. Steam it and drizzle with soy sauce, sesame oil and green onion.
Final summary: In fact, there is salt in the egg, eat more lightly, you don't have to pour on soy sauce, I put soy sauce in a bowl here, I feel that soy sauce is too much, too salty, so I put two bowls together to eat