1. Crack the eggs, pour them into a large bowl, and mix well.
2. Pour warm water into the egg mixture, add a little salt, and mix well.
3. Take a filter spoon and another container, filter the mixed water egg liquid, and discard the things that cannot pass through the filter screen.
4. Put the cold water on the pan, and cover a plate with the water egg liquid.
5. Steam for 10 minutes in medium high heat, then it will be done. It's better to pour some fresh soy sauce and sprinkle some green onion.
TIPS:
1. The ratio of egg and water follows 1:2, so the steamed water egg must be very smooth and tender, but I also tried 1:2.5, which is more tender.
2. The water used for steaming eggs is warm water, which is not hot with hands. In this way, the mixed egg liquid is very delicate and will not be layered.
3. The mixed egg liquid should be sifted, and a little impurity that cannot be fused in the egg should be filtered out.
4. When steaming, buckle a plate upside down so that the water droplets condensed by the water vapor will not flow back into the water egg. Then the super smooth and smooth steamed water egg is finished.