2. Knock open the round heads of six eggs with an egg beater, clean them, then bake them in the oven at 100℃ for about 15 minutes, let them cool after being taken out of the oven, and wipe the inside and outside of the eggs with alcohol cotton.
3. Pour the white chocolate into the egg shell, stick it to the inner wall evenly, pour out the excess white chocolate in the egg, clean the incision of the egg shell and send it to the refrigerator for freezing.
4. Use a cooking stick (cooking machine) to make the softened cream cheese, 5g fine sugar, condensed milk and avocado into a paste.
5. Put it in a paper bag, squeeze it into a plate with oiled paper, squeeze it into a circle, and send it to the refrigerator for refrigeration.
6. Paste strawberries, raspberries and water together with a cooking machine. Take out the mixture, sieve, filter out impurities such as raspberry seeds, add 25 grams of fine sugar to the sieved broken fruit, and boil.
7. Take out the eggshell, peel the eggshell slowly, pour the mousse to half of the egg capacity, add the "yolk", then pour the mousse until it is about 9 minutes full, and send it to the refrigerator for freezing until it hardens in Mu Si.
8. Take out the frozen eggs, heat a pot, put the egg incision on it, melt the white chocolate at the incision, stick the round chocolate chip on the incision, heat a knife or knife, and smooth the mouth.