Breakfast, steamed egg custard

Prepare 2 eggs.

After beating it in the bowl, add a little water and continue beating. The water can be warm water or tap water. Because the eggs have been stored in the refrigerator and are still a bit cold when taken out, using tap water is equivalent to using warm water.

Wrap it with plastic wrap and poke a few small holes in it with a toothpick.

When beating eggs, the colleague first boils water.

After bringing the water to a boil, put the eggs in and reduce to low heat. Take them out after about ten minutes.

After taking it out of the pot, add some light soy sauce and sesame oil, and it's ready to eat. This time I added less water, so the eggs puffed up.