Steamed eggs with shrimp boiling water

Steamed eggs not only children like to eat, even adults can not refuse, add some water to the eggs, on the pot to steam, it seems that no technology is needed, but some people are not good at steaming, the steamed eggs are not full of honeycomb, or half-baked, some will even be black, it looks like there is no appetite, if you want to steam out a smooth and delicate, melt-in-the-mouth steamed egg, in fact, it is not difficult at all, with the right method, to ensure the success of the next time, every time you can do it beautifully.

Ingredients

Eggs 3

Boilingwater Appropriateamount

Shrimp 8

Salt Alittle

Lightsoysauce 1 spoon

Sesameoil alittle

Cooking Instructions

Add salt to the eggs and stir well with chopsticks.
Prepare eggs 1-1.5 times the amount of boiling water, is just boiled boiling water, while slowly pouring into the egg liquid while quickly stirring the egg liquid with chopsticks, steamed eggs, with boiling water, warm water or pure water can be, in contrast, the boiling water version of the most Q bomb, the most delicate, followed by the warm water version, if you use ordinary tap water, it is easy to rough up the honeycomb, in addition to the amount of water is also very important, not too much and not too little, control between 1-1.5 times of the egg is the most appropriate, in this range, a little more water egg custard is more tender.
This step is also very important, use a sieve to filter the egg mixture, filter out the bubbles produced by the eggs just now, and the steamed egg custard will be more tender, if there is no sieve, you can use a small spoon to skim off the air bubbles on the surface.
When steaming eggs, boil the water first, don't put too much heat, otherwise it will also affect the state of the egg custard, you can use a steamer to steam, or you can steam it directly in the pot like me.
Cover the lid when steaming, I used a small dish, you can also cover it with plastic wrap, finally cover the pot, and wait for the water to boil and steam over low heat for 7 minutes.
Then remove the small plate, put the shrimp on the table, cover the pot directly, and continue to steam for another 3 minutes over low heat.
Finally, pour a layer of sauce, which I mixed with a little boiling water, a little light soy sauce, and a little sesame oil, and poured it directly over the steamed egg custard.