Hot spring eggs, also known as gas-sulfur eggs, are a method of boiling eggs. The characteristic is that the protein is tender and flowery, but the yolk is hard, both solid and liquid exist. Knock open the eggshell, add white sugar and stir well and eat it by heat. Its taste is fresh and delicious, and it is a real "nectar and jade liquid".
It is named after being cooked in a hot spring. At first, many practices were directly cooked with boiled water.
this kind of boiled egg needs strict time control.
specific methods: 1. put the eggs into the pot and add water that overflows the eggs by about 4-5cm.
2. Heat and measure the temperature with a thermometer. Keep the water temperature at 6℃ for 4-6 minutes or 65-68℃ for 3 minutes. At 8℃, the protein will solidify, so it should be lower than this temperature. The hot spring originates from the depth of 2 meters underground, and the outlet water temperature is 82℃. The spring water is rich in potassium, sodium, calcium, magnesium, iron and other trace elements beneficial to human body. Eggs boiled in pure hot spring water fully absorb the minerals in the spring water, supplement various nutrients needed by the human body every day, and have good health care and health preservation effects. Hot spring eggs, as the name implies, are eggs boiled in hot spring water, which first appeared in the breakfast of hot spring hotels. Hot spring eggs are loved by the Japanese because of their unique tenderness and are considered to be very nutritious. Businessmen thus found business opportunities, and conducted a series of studies on Wenquan eggs. First of all, give the hot spring egg a unique meaning, that is, "yellow body is soft, soft, solid, and half-white." Because the protein is not fully cooked, when eating hot spring eggs, you don't shell them like you usually cook eggs, but knock them and break them like you beat raw eggs. Secondly, the practice of hot spring eggs is standardized, because it is found that after the eggs are placed in a container with warm water of 7-75 degrees and covered for 2-25 minutes, the same effect as the eggs boiled in hot spring water can be obtained, so that the hot spring eggs can be completely separated from the hot spring water through standardized operation. Therefore, hot spring eggs are no longer eggs boiled by hot spring water. Due to standardization, hot spring eggs have a basis for industrialization. Because egg yolk and egg white have different solidification temperatures, egg yolk will completely solidify at 7 degrees, while egg white will start to solidify at 7 degrees and completely solidify at 8 degrees. Therefore, to meet the requirements of hot spring eggs, the first thing is to control the temperature. In order to control this temperature, there are various methods. The most interesting and simplest way is the way I watched a Japanese cook his own hot spring eggs at home. He boiled the water, put the eggs in the boiling water, and then counted, about 3 times, and said it was good. It was really a hot spring egg, but then I couldn't do anything. It must be that the counting time is not well controlled. Of course, hot spring eggs should be made into an industry, and this counting method is definitely not acceptable. Therefore, the next step is to develop a special electric hot spring egg device, like a rice cooker, which is a heat preservation barrel with a time controller. As long as eggs and boiling water are added and the time is set, hot spring eggs may be eaten at that time. In Japan, such an electric hot spring egg device is as common as a rice cooker and is deeply loved by housewives. The birth of electric hot spring egg device proves that hot spring eggs can be produced on a large scale in factories. Therefore, in Japan, hot spring eggs have become an extremely common and convenient food on people's tables, forming a very large consumer market. Of course, after eggs are converted into hot spring eggs, their prices will definitely go up. If you add a "hot spring chicken", it will be even more delicious, and it will last for a long time ~ ~ ~ Hot spring chicken: clean the tender chicken, remove its internal organs, dry the water on the chicken with gauze, add fresh lard, tsaoko, pepper, shredded papaya, salt and other condiments, put it in a pottery jar, seal the jar mouth, and put it in a hot spring for 24 hours to cook. Its characteristics are as follows: When the chicken is stewed, it can be made into canned chicken with nourishing yin and invigorating qi by adding some precious Chinese medicines such as "Sanqi", "Cordyceps" and "Gastrodia elata". Old people can be rejuvenated and live longer after eating it.