Prepare a baking tray with tin foil on it. Brush the baking tray with salad oil until it is even, not too much. Beat the eggs in the baking tray, preferably fresh eggs, and don't break them up. Preheat the oven to 200 degrees for 5 minutes. Adjust the baking time according to the egg size, generally baking 15 minutes. When the egg is cooked, adjust the fire to 200 degrees and bake for 5 minutes. The surface of the egg is crisp and the taste is more layered. Then mix the juice, chop the garlic and put it in a bowl. The ratio can be 3 portions of steamed fish black soybean oil, soy sauce 1 portion, and proper amount of sesame oil. Pour the prepared sauce on the eggs and bake in the oven at 200 degrees for 3 minutes.
Or wash and cook the eggs, and peel the cooked eggs. Add water and gravy, a handful of star anise and pepper, and a proper amount of salt to the pot. If the soup is not rosy enough, you can add some soy sauce to color it. Cook for half an hour and turn off the heat. Eggs are soaked in spice juice until they become delicious. Add a little oil to the pancake pan, add the marinated eggs and fry until golden brown. Pay attention to poke holes in eggs with toothpicks to prevent them from exploding when heated.
How to bake roast chicken eggs without cracking?
Many people think it's easy to cook eggs, but they always crack when they bake them themselves. Usually, how to bake a non-cracking roast chicken egg?
Hot eggs in the microwave oven, even if they are only whole boiled eggs, will fry. If you poke a hole in the cooked egg yolk with chopsticks, it won't fry. If you roast chicken eggs in the oven, the eggs can be baked directly on the fire or buried in charcoal fire after being wrapped in tin foil, so you don't have to worry about getting dusty after popping, and they will be cooked soon. When the fire is relatively large, it will be cooked in five to ten minutes. Usually, the egg white of roast chicken eggs is tough and the yolk is soft. Boiled eggs are soft and crisp when eaten, but they are not greasy when chewed for a long time. The more you chew, the more fragrant it is.
In fact, raw eggs baked directly with fire are cooked quickly and have a unique taste, which is very popular among some people. Roasting raw eggs directly on the fire will burst because of the instantaneous high temperature, and it is easy to stick ash and melt. Therefore, it is best to roast raw eggs directly with fire, and it is best to burn charcoal red first, instead of using ash fire such as hay leaves. Charcoal ash has low melting point, smokeless and high temperature. After cracking, the crack can quickly solidify to prevent the egg liquid from flowing out, and the crack of the egg is less dusty and will not have a smoky smell.
Baked raw eggs with shells
Bake raw eggs directly with shells, but roast eggs are easy to fail, so how to bake raw eggs with shells?
Boil the eggs first and peel them (you need to master the heat, otherwise they will be cooked). Cooked for a long time, it is cooked, and the baked eggs completely lose their proper flavor. If the time is too short and the skin is not hard enough, the eggs will be re-baked. The cooking time should be controlled at about three to four minutes, and the yolk should be kept thick.
Note that raw eggs are cooked after being cooked for a long time, and boiled eggs completely lose their proper taste. If the time is too short and the skin is not hard enough, then the egg is baked. According to experience, it is best to control the cooking time to about three to four minutes, and it is best to keep the yolk thick. Add seasoning for curing (ingredients include salt, monosodium glutamate, pepper peel, aniseed, etc.). ). The weight ratio of eggs to ingredients: add 8-25g salt, monosodium glutamate1-2g, pepper peel1-2g and aniseed 0.5- 1 g per 500g peeled eggs); Then put the eggs into a ceramic, enamel or stainless steel baking tray, put them into an electric oven, heat them to 200-260℃ for 4-5 minutes each time, then naturally cool them, then heat them to 100℃ and bake them for 45-60 minutes, thus completing the whole process.