就在水的一方
Raw material: egg, onion.Seasoning: salt, chicken powder, oyster sauce.Practice:In 1, the egg in a bowl with chopsticks to break up, add salt, chicken powder and mix well.2, in practice ( a ) add water, mix after the screen ( which is the first step ).In 3, steamer, in the egg bowl on the button of a plate ( which is the second step ).In 4, after the water is boiled, immediately changed the small fire ( which is the third step ) for fifteen to twenty minutes.5, put a little oil in wok, fry into the oyster sauce, slightly after the leaching in the custard, sprinkle with chopped green onion can be
青蛙公主999
同学你好，很高兴为您解答！
steamed egg custard，您说的这个英文词语在CMA的考试中比较常见，学会这个词语对考取英文CMA资格证书特别有帮助。这个词语的汉语意思是：鸡蛋羹。
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基斯颠奴86
鸡蛋羹做法如下：
原料：鸡蛋、香葱、生抽、香油、温水
Material: eggs,chives,light soy sauce,sesame oil,with warm water.
1、将两个鸡蛋打到一个碗里，用打蛋器搅拌，加入240克温水
Crack two eggs into a bowl, whisk them up with a whisk and add 240 grams of warm water.
2、用滤网滤去泡沫和蛋筋，这是关键的一步，这样蒸出来的蛋羹才嫩滑。
Use a strainer to remove the foam，this is the key step of this steamed custard to tender.
3、过滤完后静置二分钟，彻底消除内部气泡。
Allow to stand for 2 minutes after filtration to completely eliminate internal bubbles.
4、水开后放进蒸屉，中火蒸十分钟，关火后闷五分钟。
Boil the water and put the bowl into the steamer. Steam it for ten minutes on medium heat.Then turn off the heat and simmer for five minutes.
5、出锅，倒入两汤匙生抽，撒入香葱碎末，滴几滴香油。
Remove from pan, pour 2 tablespoons light soy sauce, sprinkle with chopped chives, drop a few drops of sesame oil.
小贴士：
要用30至40度左右的温水搅拌，蛋液和水的比例在1:1.5到1：2之间，水越多越嫩滑。过滤很关键，气泡去除不干净，蒸出来的蛋羹有蜂窝眼，不建议覆盖保鲜膜，容易蒸化。
Tips：
Stir in warm water, about 30 to 40 degrees Celsius.
The ratio of egg to water should be between 1:1.5 and 1:2. The more water, the smoother.
Filtration is critical, bubble removal is not clean, steamed eggs have honeycomb holes.
It is not recommended to cover the plastic wrap, eggs easy to melt.
参考资料来源：百度百科-鸡蛋羹
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