Ingredients: Optional quail eggs, 1 tablespoon of sesame oil, 1 seaweed sheet, appropriate amounts of black pepper, salt, and Thai sweet and spicy sauce.

Method:

1. Apply a layer of sesame oil to the mold with a brush, crack the quail eggs into the mold, and cut the seaweed pieces into pieces;

2. Sprinkle an appropriate amount of salt, an appropriate amount of pepper, and an appropriate amount of seaweed on the quail eggs (sprinkle some seaweed, and you can spread your favorite sauce on the other part after baking);

3. Preheat the oven 200 degrees, put the baking mold in, and set the timer for 7 minutes. When you see the quail eggs puffing up halfway, open the oven door and poke each quail egg with a toothpick. When the final time is up, take it out;

4. You can eat the pepper seaweed as soon as you take it out, and you can also squeeze an appropriate amount of sauce on it.

Tips

1. You must apply a layer of sesame oil on the mold so that the baked eggs will not stick to them at all and will be very fragrant;

2 , My mold is a 12-mold egg waffle cake mold, which can be used for multiple purposes. The mold for octopus balls can also be used in this way;

3. You can add pepper, seaweed and other seasonings as you like. , I have used up all the barbecue ingredients at home, and I think the barbecue flavor is also good;

4. The time does not need to be too long, make sure it is cooked. If it is too dry, it will not taste good. The egg yolk is tender and tender, so I I think I'm a little too hot;

5. When baking, when you see the quail eggs are about to bulge, be sure to poke a hole with a toothpick to prevent them from bursting.