How to make it: cook the eggs and peel them first (you need to master the heat, otherwise they will be cooked). If cooked for a long time, the eggs will be cooked, and the boiled eggs will completely lose their proper taste; If the time is too short and the skin is not hard enough, then the eggs should be re-baked. According to experience, it is best to control the cooking time at about three to four minutes, and it is best to keep the yolk sticky; 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, raise the temperature to 200℃-260℃ each time, keep the temperature for 4-5 minutes, then naturally cool, raise the temperature to 100℃ and bake for 45-60 minutes, thus completing the whole process.

Features:

(1) The shape of the egg is complete, the color of the eggshell remains unchanged, and the eggshell does not crack. Egg white is more elastic, and yolk is soft but not hard.

(2) The shelf life of naked eggs is more than 40 days, and the baked eggs are stored and sold, with good hygiene.

(3) The cholesterol of baked products is 30% less than that of ordinary eggs. While other nutrients are not reduced, so it is more suitable for middle-aged and elderly people.

(4) After shelling, the egg white is brown or golden yellow with attractive color.

(5) The technology of roast chicken eggs is simple, the temperature and time of roast chicken eggs are easy to master, and quail eggs, duck eggs and other egg products can also be roasted.