Hot spring eggs often appear in simple meals or Japanese cuisine, and can be seen in the midnight snack of breakfast, lunch and dinner, giving people a feeling that the eggs made by a simple method are crooked despite successful attempts. Let's share the method of hot spring eggs today.

The original attribute here is the method of making hot spring eggs in microwave oven first.

Cover the bowl with plastic wrap first, then press it slightly (add a little water appropriately), and then put the eggs in the bowl ... At this time, pay attention to poke a few small holes in the yolk to avoid explosion ...

Then turn on 500w and wait for 40~50 seconds (this may be the most time-saving method). When it is finished, take it out of the bowl and it will be a slippery hot spring egg.

It's probably like this ~ I feel that it will be delicious to add some firewood soy sauce.

The second trick is the "hot spring egg mass production" shared before. Why can this be mass produced? The reason is very simple, because many eggs can be put in the rice cooker, and the cooking time is the same, so you can enjoy the pleasure of many eggs at once (cholesterol attention). But it's actually no trouble to take a closer look at the rice cooker. First, wrap the egg with a napkin to prevent the contact surface from being burned, then cover it and press the switch, and you can finish it. You can play 100 seconds or so and then put it in ice water to cool it.

Then there is the common pot cooking method. First boil the pot with boiling water, then cool the eggs in a small bowl of cold water and put them in the pot (please put them in a small force), and then continue to cook on high heat for 5 minutes. Then pick up the eggs and put them in the ice water just prepared. Egg yolk will not continue to mature during rapid cooling ~ so it is finished after soaking and cooling.

Last resort, soak hot spring eggs in a thermos. Basically, netizens will suggest wrapping the eggs with paper towels, so as to prevent the water temperature from affecting the speed of the eggs, then boil a pot of water to about 70 degrees (or directly use the water in a thermos), and then put the eggs in it for 15 minutes (some people say 30~ 1 hour). In short, keep the temperature, open the thermos and take it out.

These are the four hot spring egg practices shared with you this time. Basically, it is very difficult to make eggs perfect. Experienced people say that eggs are easy to crack whether frozen or not, and the freezing points of protein and yolk are different (80 degrees in protein/60 degrees in yolk), so high eggs are overheated and immature …