Three-coloured eggs
By VicentaLakin
Recipe Recommendations
- eggs of 4
- preserved eggs of 2
- salted duck eggs of 2
- olive oil 1 teaspoon
- salt 1 teaspoon
- white pepper 1 teaspoon
- boiled water 1 tablespoon
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Three-coloured eggs
1
Get the food eggs, eggs, duck eggs ready for backup。
2
A warm reminder: I cooked the eggs first, and the cooked eggs and the yellows were not bad, and the food was beautiful. Two eggs for skin extraction, two duck eggs for proteins. The eggs were mixed with three full eggs, one full egg and two salted duck proteins, with a little salt, a little white pepper powder, and a little olive oil mix. Remember to lower the salt because the salt is salty
3
Three eggs of yellow and a little cold water mixed evenly, and the ratio of yellow and cold water was 2:1, and eggs。
4
Scratch the spare eggs. The mixed egg fluid pours into the steamed egg plate, looking for as thin a plate as possible, so it's easy to get ripe, and in order to ease the evaporation, I used the heat-resistant membranes。
5
Put an egg plate in the steam pan and 10 minutes after the water starts running。
6
Steam in 10 minutes。
7
And then it pours into the extra egg yolk。
8
The yolk drops into steam in five minutes and shuts down the fire and prepares the pot。
9
It's cold, it's hot, it's cold, it's hot, it's hot, it's cold, it's hot, it's cold, it's cold, it's cold, it's cold。