EggSoupIt should be as smooth and asTofuBrainSoft, making it a treat for the elderly and children.Making egg soup is not difficult; just follow a few key points.

1 First, regarding ingredients and proportions: one egg with about 200ml of cool boiled water (if you don't have a measuring cup, use one bowl per egg), add an appropriate amount of salt.

Note: If the eggs were taken from the refrigerator, allow them to sit at room temperature for some time before making them slightly warmer.Use cool boiled water; if you cannot wait for the tap water to cool, you can also use mineral water from a water dispenser.However, avoid using raw or hot water above 40 degrees Celsius, including boiling water.

2 Beat the eggs thoroughly.Ensure that the egg whites are well beaten; any unevenness in the beating will result in an uneven texture of the egg soup.

3 After mixing the egg liquid with salt to taste.

Note: It is not recommended to add excessive seasonings, especiallyMSG, which should be avoided if possible.

4 Pour the seasoned egg liquid into a container.Egg SoupPour into the container.

Note: Remove any foam from the surface of the egg liquid; otherwise, small spots will appear on the surface of the steamed egg soup.23| SteamingThe surface of the egg custard will appear with little raindrops, hahaha~

6 Cover the container with (plastic wrap).

Cover the container with.

You can also cover the container's opening with other materials to prevent excessive heat from the steam and reduce water loss on the surface, resulting in a tough texture of the egg soup.

6 Another crucial step: poke some small holes in the.

The purpose is to allow an appropriate amount of steam into the bowl while preventing droplets of condensation from falling onto the egg soup.

Finally, if you want to make flavored egg soup:

1 Mix your desired ingredients with the egg liquid and then steam them;

2 Alternatively, first steam the egg soup for 5 minutes, uncover it, sprinkle the raw ingredients on top, cover again, and continue steaming for another 10 minutes (this step was not photographed).Both methods have their pros and cons: the former may affect the texture of the egg soup, with heavier ingredients sinking to the bottom, making them unevenly distributed.The latter keeps the raw ingredients on top of the egg soup, ensuring a smooth texture.