Eggs have high nutritional value, so parents prepare an egg for their children every day, but most children are picky eaters and don't like boiled eggs. Therefore, people have made many improvements to the practice of eggs, making them diversified and different every day, so that children can like them and stop being picky about food. People don't like the practice of eggs. It's too complicated. So today, Bian Xiao introduced many simple methods of eggs for your reference, and introduced in detail which eggs are simple and delicious.

1, braised eggs with tiger skin

Ingredients: 300g eggs, old brine 1 bowl, proper amount of rock sugar, salt, pepper, aniseed, cinnamon, fragrant leaves, dried hawthorn and dried tangerine peel.

Practice: Wash the eggs, put them in a pot with cold water and cook them on low heat. Peel boiled eggs and dry them with kitchen paper. Fry slowly in the oil pan. Remove when fried to tiger skin color. Leave a little base oil in the pot and add rock sugar. Small fire makes big bubbles. Add the fried eggs and stir fry. Stir-fry until the egg skin turns red. Add the old bittern. Add all kinds of spices. Cover the pot and simmer for about 15 minutes. When the soup is almost dry, turn off the heat and add salt according to taste.

2. Sweet and sour poached eggs

Ingredients: 3 eggs, oil, salt, sugar, white vinegar, soy sauce and shredded onion.

Practice: Prepare three eggs. Mix white sugar, white vinegar, soy sauce and salt into juice. Heat oil in the pan, knock in the eggs, fry them into half-cooked poached eggs, and shovel them for later use. Leave the bottom oil in the pot, pour the sauce from the second step and bring to a boil. Pour in the eggs, cover and stew until the eggs are slightly swollen.

3, osmanthus drunk eggs

Ingredients: 8 eggs, ebony 100g, rock sugar 100g, aged osmanthus wine 400ml, clear water 1 big bowl, soy sauce 1 small spoon, salt 1 small spoon.

Practice: prepare dark plum rock sugar and osmanthus wine in the ingredients. First, put the ebony and rock sugar into 1 bowl of water and cook for 15 minutes. After the smell of dark plum is boiled, add soy sauce, let it cool, and pour in osmanthus wine. Knock the big head of the egg on a small nest, and be careful not to break it. Boil a pot of boiling water, add 1 teaspoon salt, then add eggs, cook for 7 minutes, then take them out, and quickly put them in cold water to cool them. After the eggs are completely cool, it is easy to peel off the fat eggs by gently breaking the skin. Soak the peeled eggs in the soaking solution cooked in step 2 for more than one night. If you are in a hurry to eat, you can also fork out the egg white with a fork and taste it quickly. Take out the soaked eggs and cut them with thread.