Steaming eggs
By VicentaLakin
When we were young, our mother used to cook for us, when we had more than a dozen chickens in the family, and we had five or six eggs a day. Steaming eggs with herbs, not only is it beautiful in colour, but it makes normal water-stealing eggs delicious at once
Recipe Recommendations
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Steaming eggs
1
Preparation materials
2
Eggs in big bowls, a little bit mixed
3
Add a spoon of salt and a proper amount of chicken powder to mix evenly。
4
Take one of the biggest eggshells and add five to six
5
Smash it evenly, remove the little bubble from the surface. (The ratio of eggs to water is approximately 1:1.5)。
6
Slice is cut and placed in egg fluid。
7
Smuggled egg fluids into small bowls, covered with film and cold water。
8
The water in the pot is burned and evaporated for 8 to 10 minutes until it is fully condensed, and a little sesame oil will taste better when released。