How to make egg custard - Chinese cuisine

1
Prepare 2 eggs.
2
After beating in the bowl, add some water and continue beating. The water can be warm or tap water. Because the eggs are in the refrigerator and are still a little cold when you take them out, tap water is equivalent to warm water.
3
Wrap it in plastic wrap and poke a few small holes with toothpicks.
4
Before beating the eggs, boil the water first.
5
After boiling the water over high heat, put the eggs in and reduce the heat to low. Take it out in about ten minutes.
6
After taking it out of the pot, add some light soy sauce and sesame oil, and you can eat it. This time, less water was added and the eggs bulged.