1

Wash the egg fruits. The skin of egg fruit is similar to that of mango. It is yellow with a little green and is very smooth, so just rinse it with water. It should be noted that the skin of the egg fruit cannot be eaten. Washing it is to prevent dirt from being stained on the edge of the knife when cutting it, thereby contaminating the pulp.

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2

Cut the egg fruit. Split the egg fruit in half down the middle. The egg fruit is completely egg yellow after being cut, which is true to its name. In addition, the egg fruit has several large cores.

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3

Eat egg fruit. The flesh of the egg fruit is soft and you need to use a spoon. Use a spoon to gently scoop out the pulp of the egg fruit, put it in your mouth, and savor it carefully. Although the taste is different from eggs, the texture is almost the same as eating the yolk of a boiled egg. At this time, I can’t help but marvel at the uncanny craftsmanship of nature!

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4

The pulp of egg fruit has a special aroma, with a little astringent taste in the middle. If you don't like the taste very much, it is recommended not to eat more, just taste it. Moreover, the peel of the egg fruit is inedible, so when digging into the pulp, do not dig too deep near the skin. In addition, the pulp next to the core has less water and is slightly dry, so it is recommended not to eat it.

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5

After eating, collect the remaining peel and core for processing. Wash your hands and rinse your mouth after eating to develop good living habits.

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END

Notes

Unripe eggs are astringent, so be careful not to eat them directly.