What are the benefits of eating egg soup?

A fresh egg. Knock it into a bowl, break it up with an egg beater, add a little salt and mix well. At this time, the egg liquid will be thinner and yellower than before.

Now add water. Preferably warm water. Cold water is not very good, and hot water is even worse. It will turn into eggs.

Water quantity is very important. If it is too little, the custard will feel thicker and older. If it is too little, the custard will be more difficult to form and the taste will be watery. Then, I usually eat an egg and two eggshell waters. That is, put the cracked eggshells into the water, and put them into the water twice, which is two eggshell waters. Simply put, water is two cups of egg liquid. Ha ha.

Add a small amount of oyster sauce to the water and stir well, then add it to the egg mixture and stir well. Add a little lard.

All right, the egg liquid is ready. Now let's talk about the steaming process. The surface of the egg is as smooth as a mirror, thanks to this steaming skill.

Boil a pot of water and put it on the steaming partition. After the water must be boiled, put the egg liquid on the steaming partition, and then turn on the small fire. The lid must be opened, not too tight. The custard steamed in this way will never have honeycomb eyes and will not taste old.

About 10- 15 minutes, the egg soup should be almost ready. Sprinkle some chopped green onion and a few drops of sesame oil and enjoy.