Introduction: For those who love century eggs, here are a few tips to ensure they are cut beautifully and taste great.
When cutting century eggs, the yolk often sticks to the back of the knife, which not only ruins the appearance but also makes the knife difficult to clean. These two simple tips can easily solve the problem.
Method 1: If you want a runny yolk:
What you'll need:
A small knife, boiling water
Instructions:
1. First, peel the century egg.
2. Pour boiling water over the knife.
3. Use the warm back of the knife to cut the century egg, and the yolk will not stick.
It is worth noting that to ensure a neat cut, you need to pour boiling water over the back of the knife again after a few cuts.
Method 2: If you have no preference for the yolk's consistency:
1. Peel the century egg.
2. Soak the peeled century egg in boiling water for 1 minute.
3. Then, cut it into pieces with a knife. The yolk will have set from the heat and will not crumble when cut.