10 egg, 4-5 bags of large-grain sea salt (that is, large-grain salt for pickles)

working methods

1, put 2 bags of sea salt in the wok and cook.

2. Put the eggs on the salt, and then seal all the eggs under the salt with large grains of salt.

3. Heat the pot with high fire, then switch to low fire, cover and stew for 20 minutes.

After 4.20 minutes, dig out the salt and break the egg skin that hasn't cracked yet.

5. Seal the eggs with salt, and then simmer 10 minutes.

skill

1, if you don't break the egg skin and bake for 10 minutes, the egg noodles will be tasteless.

2, it must be large-grained sea salt, because the particles are large and breathable.