Eggs have high nutritional value, so parents prepare an egg for their children every day, but most children are very picky about food and don't like boiled eggs. Therefore, people have made many improvements to the practice of eggs, making the practice of eggs diversified and different every day, so that children like it and stop being picky about food. People don't like the way eggs are cooked. 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: 300 grams of eggs, old brine 1 bowl, crystal sugar, salt, pepper, star anise, cinnamon, fragrant leaves, dried hawthorn and dried tangerine peel.

Practice: Wash the eggs, put them in a cold water pot and cook them over low heat. Peel the boiled eggs and dry them with kitchen paper. Fry it slowly in the oil pan. Fry until the tiger skin becomes discolored, and take it out. Leave a little base oil in the pot and add rock sugar. Small fire makes big bubbles. Add the scrambled 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 to make 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 seasoning juice from step 2 and bring to a boil. Pour in the eggs, cover and stew until the eggs swell slightly.

3, osmanthus drunk eggs

Ingredients: 8 eggs, ebony 1 00g, rock sugar 1 00g, 400ml of aged osmanthus wine, clear water 1 big bowl, soy sauce1small spoon, salt1small spoon.

Practice: prepare the dark plum rock sugar and osmanthus wine in the ingredients. First, put ebony and rock sugar into 1 bowl of water and cook for 15 minutes. After the smell of ebony is boiled, add soy sauce, cool and pour 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 the eggs. After the eggs are completely cooled, the epidermis is slightly cracked, and it is easy to peel off the fat eggs. 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 for a quick taste. Take out the soaked eggs and cut them with thread.