Simple and quick hand steaming of water eggs (the proportion of water eggs that will not fail)

Every time you steam an egg, it's either too hard or too watery, and the key is the ratio of eggs to water, and this is a method that a friend told me, it's really very easy to use, and it never fails, and the steamed eggs are fragrant and smooth, super delicious, and people who can't cook can also steam smooth and tender eggs, so let's try it

Ingredients

Eggs 2

Warmwater 3 halfeggs

Salt Appropriateamount

Peanutoil 2 spoons

Soysauce 1 spoon

Oystersauce 1 spoon

Cooking Instructions

Start by beating two eggs in a large bowl
Take half an eggshell as a measuring cup and pour warm water (warm water is room temperature, use a ratio of 1:1.5, if you want to be more tender, about 1:1.7, I beat 2 eggs, I want 3 eggs, but I want to be a little more tender, so I add half an egg's water)
Add a spoonful of peanut oil
Add a pinch of salt, not too much, and a sauce will be added later
Stir well with a whisk
Beat until frothy
Strain the bubbles through a sieve 2 times until there are no bubbles on the surface, if there are bubbles, remove them with a spoon Make sure there are no bubbles on the surface
Wrap it in plastic wrap and poke a few holes with a toothpick
Flatten, let it stand for a while, wait for the water in the pot to boil, then add the eggs, and steam for 10 minutes
Carefully tear off the plastic wrap
It's done, then pour a spoonful of peanut oil, then use a spoonful of soy sauce, a spoonful of oyster sauce, add a little warm water, stir it, and pour it on top of the water egg, it's simple, fast, and delicious

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