Prepare a steamer and a cup, and first beat an egg into the cup

Place beaten eggs in a steamer, filtering through a strainer. First, skip

Break the string with a fork and filter it out together

Transfer the strainer from the steamer back to the cup with a filter. Second, skip

Finally, filter through the third filter and put it back in the steamer. Third, skip. Pour in the string that won't get out until the end

Third, add 3T of water and a pinch of salt to the filtered egg and stir

Place the steaming legs in a rice cooker and pour enough water to keep them from sinking

Add beaten egg bowl and reheat for 9 minutes

After reheating, open the lid of the rice cooker, remove the steam for 1 minute, close the lid again, and let it sit for about 10 minutes. Then, it becomes steamed eggs like pudding that's cooked inside
*You can leave the lid open and leave it for 10 minutes, but there will be a lot of bubbles in the steam. It's rough, but it's okay in its own way

Steamed eggs are done!

The easier way to do it than to filter is to use a latte whisk to soften the eggs. Beat in the egg, add 1 pinch of salt, 3T of water, and steam it the same. It tastes less soft than a filter