five-spice poached egg

By AaliyahWeber

five-spice poached egg
Boiled eggs in white water are eaten hot and will not taste good when cooled. Spiced eggs are different. They are just as delicious when cooled. The five-spice poached eggs made this time save the peeling process, and the taste is not inferior at all

Recipe Recommendations

  • octagonal appropriate amount
  • pepper appropriate amount
  • Jiang appropriate amount
  • cooking wine appropriate amount
  • soy sauce appropriate amount
  • salt appropriate amount
  • white sugar appropriate amount

Steps for five-spice poached egg

  • Make step 0
    1
    Wash the outer skin of the small egg first.
  • Make step 1
    2
    Put water in the pan and cook until slightly open, knock in the eggs, and push slowly with a spoon to avoid sticking to the pan
  • Make step 2
    3
    Cook over medium to medium heat for 4-5 minutes.
  • Make step 3
    4
    Put on a plate for later use.
  • Make step 4
    5
    Put water in the pan, cooking wine, soy sauce, sugar, and star anise.
  • Make step 5
    6
    6. Open the pan and turn to low heat and cook for 10 minutes.
  • Make step 6
    7
    Put it out and let it cool, put it in the refrigerator to freeze it, and just heat it up every morning when you eat it

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