The biggest feature of drunken eggs is that it combines the aroma of eggs and wine. The egg white is smooth and delicate, and the egg yolk is fragrant but not dry. It is not dry and choking like the yolk of boiled eggs and tea eggs.

Ingredients:

10 fresh eggs, salt, glutinous rice wine Method:

1. Wash the eggs and put them into a pot, add cold water to the pot, add Boil over high heat~~~~Don’t run around, the following steps are very important:)

2. Start timing after the pot is turned on, cook for three and a half to four minutes, and must not exceed four minutes. After cooking It's no different from ordinary boiled eggs. The specific cooking time depends on personal preference. If you usually like to eat soup heart, cook it for three and a half minutes. If you don't like it, cook it for half a minute longer.

3. Run the boiled eggs through cold water (you don’t need to use cold water if you are not afraid of heat: D), and then crack the egg skin. Pay attention to this and don’t use too much force, otherwise it will Break the membrane inside the egg.

4. Find an airtight container (it doesn’t matter if you don’t have one, as long as it has a lid, it can be sealed with plastic wrap) and put the beaten eggs in it. Dissolve a small amount of salt in a large bowl with cold water or purified water. A small spoon usually used, about half a spoon is enough, so that the eggs are slightly salty (the best way is to wait for the salt. Taste it after it dissolves :)). Then add about one or two half of the glutinous rice wine to the eggs. If you have white wine at home, it is better to add some white wine (just add less for this). Add salt water to the container until the water covers the eggs.

Okay, you’re done, seal the prepared eggs and put them in the refrigerator for about 3 days.