Generally boiled for 5 minutes will cook into a candied egg. This is because if you cook it for only 5 minutes, the egg is not cooked yet, it is still loose inside, and if you cook it for a very long time, it is cooked.

Fried Loose Eggs:

Beat 1 egg into a bowl, add flour, cornstarch, sesame oil, and the right amount of water to make a paste; the other 8 eggs into a large bowl with cold water and wait for use.

Frying pan on the fire, add water to boil, pour the eggs with cold water into the pan, with a handful of turns with a spoon, to prevent the eggs from sticking, the egg white solidified when the eggs are scooped up, divided into 8 small plate, with a spoon will be poured in the batter boiled eggs, pay attention to the package to be uniform.

Frying pan on a high flame, add cooked lard to eighty percent heat, will hang a good paste of the eggs into the pan one by one, deep-fried to golden yellow when removed, drained oil plate, the sugar, pepper, and then divided into two small dishes, with the loose eggs on the table together with the dipping food.

Often the outer layer of the egg white has hardened and flavored, while the yolk is still semi-sticky, mainly due to the uneven heat transfer.