Zero-mistake steamed eggs

As long as you strictly follow my steps and dosage, you are guaranteed to make a smoothy steamed egg that children love adults.

Ingredients

Eggs 2-3

Water atroomtemperature,add

Salt asmallamount

Lightsoysauce Smallspoon

Corn,carrots,peas,shrimpluncheonmeat Addaccordingtopersonalpreference

Take three eggs (two is fine).
Beat out the eggs, the net weight is generally 40-50g/piece, according to this weight after the proportion of water.
Beat the eggs first, manually with a whisk for about 60 seconds.
Weigh 130g of three eggs, add 206g of water (1.58 times), stir while adding water until the water and eggs are well mixed.
Add corn, peas, carrots, shrimp, luncheon meat, etc. to your liking, and if it's frozen, be sure to thaw it before putting it in. (If you put the jelly directly in it, it will not be steamed).
Take a large plate and strain the egg mixture through a colander with fine holes into the plate. This step is to avoid too many bubbles entering the egg mixture, which will affect the taste after steaming.
Add the thawed corn, peas, carrots and shrimp (submerged in the egg wash and not visible).
Add a small amount of olive oil or sesame oil, remembering not to pour them together.
Preheat the steamer to 100 degrees Celsius, add enough water to boil with the steamer.
Add the egg mixture.
It is important to buckle the plate and avoid steam getting into the water.
Steam for about 15 minutes. (Adjust to 12 min for two eggs)
When the time came, a plate of steaming tender steamed eggs was baked.
Add light soy sauce according to the saltiness.
Children never get tired of eating.
In one bite, you can also eat buried corn, peas, carrots, and shrimp.