Patient's question:
NoDoctor's answer:
The method is to first make a small hole at one end of the egg with the tip of a knife, slowly pour out the egg white, then break the egg, remove the yolk, and beat it with a chopstick. Add about an equal amount of cool boiled water (cooking the egg custard with cool boiled water makes it smooth and tender, with no air holes after cooking). Beat it again. Put the seasoned eggs in the pot and steam over high heat for 5-7 minutes. When the eggs have set, they are basically ready.