1. Wash the eggs, put them in a pot with cold water, add a spoonful of salt to prevent the protein from overflowing, keep the nutritional components of the eggs intact, turn on the fire, turn the water to medium heat for 8- 10 minutes, and cook.
2. Peel the garlic and put it in a garlic mortar, add salt and mash it into garlic paste. The purpose of adding salt is that garlic is not easy to overflow and is easy to mash. Only when garlic is fully oxidized can it be better sterilized and prevented from cancer. Pour some cold water into the garlic paste, so that it won't smell of dead garlic.
3. After the eggs are cooked, soak them in purified water to cool down. Do not save this step. If the eggs are boiled, the raw garlic will be half cooked, and the taste will be greatly reduced. Don't use tap water, there will be bacteria. After the eggs are peeled, they should also be mashed, then add the mashed garlic and stir well. This is a delicious garlic and egg salad.