Eggs can be said to be a common ingredient in every household’s refrigerator. Because they are highly nutritious, versatile, and very simple to cook, they have become one of the first choices for breakfast for many people. I will share with you 10 of them below. A simple breakfast made with eggs.

10 simple breakfasts made with eggs

1. Steamed eggs

Ingredients: 1 egg (about 70g), 140c.c. water ( Egg, water ratio 1:2), a little salt, pepper and rice wine

Steps:

1. Add water, salt and pepper to the eggs and stir evenly, then add 1 or 2 drops of rice wine to remove the eggs fishy.

2. Strain the egg juice through a mesh sieve to remove excess air bubbles, then pour into a bowl.

3. Put in the electric pot, add 1/3 cup of water to the outer pot, press the switch and cook for 10 minutes. You can also use porridge soup (porridge water) instead of water, and the steamed eggs will be more fragrant, smoother and softer.

The key here is not to cover the electric pot completely. You can insert chopsticks to expose the air holes for cooking. Only then will the surface of the steamed eggs be beautiful and without holes. If the steamed egg bowl is wrapped in plastic wrap and the pot is covered, it will be steamed.

2. Boiled eggs

Ingredients: 1 egg, a little vinegar and salt

Steps:

1. Put the eggs in cold water Cook over medium heat for 15 minutes. The amount of water should cover the eggs. You can add vinegar and salt to calcify the eggshells for easy removal.

2. After the eggs are cooked, pick them up, rinse them with cold water, cool them and then peel them. Only then will the eggs be perfect.

The key here is to cook it in cold water. If the eggs are put in when the water is boiling, the yolks of the cooked eggs will be biased to one side and not in the center.

3. Poached eggs

Ingredients: 1 egg, a little salt

Steps:

1. Pour cold water into the pot. The amount of water should cover the eggs, and cook over low heat until it reaches 95 degrees Celsius until small bubbles appear on the edge of the pot.

2. Crack the whole eggs into the pot, do not stir, cook over low heat for 3 minutes until the egg whites coagulate and then remove. Just sprinkle with salt to taste when eating.

The key here is that before adding the eggs to the pot, you can use chopsticks to draw circles in the water to make the water appear swirly before adding the eggs to increase the cohesion of the egg whites and egg yolks.

4. Sun-cooked eggs

Ingredients: 2 eggs, a little salt and pepper

Steps:

1. Heat an empty pot over high heat Until white smoke comes out. Add the salad oil, turn down the heat, and beat in the eggs.

2. Fry until the bottom of the eggs condenses and becomes half cooked, then sprinkle with salt and pepper to taste. If you like the texture of cooked egg whites and half-cooked egg yolks, you can add 15c.c. of water to the edge of the pot when frying the eggs, cover the pot and cook until steam does not come out from the edge of the pot.

The key here is to heat the pan to 280-300 degrees Celsius, otherwise the eggs will not solidify quickly enough when placed in the pan, and the sun-cooked eggs will easily be overcooked.

5. Poached eggs

Ingredients: 1 egg, a little salt

Steps:

1. Pour a little salad oil into the pot , heat the pan over medium heat and crack in the whole eggs.

2. Fry until the edges of the egg whites turn brown, sprinkle some salt and then turn over and cook for 15 seconds. If you want to eat hard-boiled eggs, turn over and cook over low heat until the yolk becomes solid when lightly poked.

The key here is to wait until the edges of the egg whites are browned before turning them over, so that the fried poached eggs will be complete.

6. Tea eggs

Ingredients: 12 eggs, a little marinade

Steps:

1. Put the eggs in cold water Cook over medium heat for 15 minutes. The amount of water should cover the eggs. Remove after cooking. Tap the eggshell lightly to crack it slightly.

2. Add marinade (cooked from 300c.c. soy sauce, 10 star anise, 4 tablespoons black tea or oolong tea, and 600c.c. water), cook over medium-low heat for 30 minutes, and soak until separated. days, just warm it up again when eating.

The key here is to knock out small cracks in the eggshell so that the marinade can completely penetrate into the egg.

7. Braised Eggs

Ingredients: 12 eggs, marinated sauce (cooked with 200c.c. soy sauce, 10 star anise or 1 package of braised buns, and 400c.c. water) ) a little

Steps:

1. Boil the eggs in cold water over medium heat for 15 minutes. The amount of water should cover the eggs. Remove after cooking. After peeling, add to the marinade and bring to a rolling boil over medium heat.

2. After soaking for one day, return to the temperature and cook once before eating the next day.

The key here is to soak the eggs in the marinade for a day, and the egg yolk will taste very delicious.

8. Scrambled eggs

Ingredients: 2 eggs, a little salt

Steps:

1. Pour a little salad into the pot Heat the oil over high heat and add the egg mixture mixed with salt.

2. While cooking, use chopsticks to constantly stir the egg liquid until the surface condenses.

The key here is to use chopsticks instead of spatulas to make the scrambled eggs softer and more beautiful in color.

9. Omelette

Ingredients: 2 eggs, 30g fresh cream, a little salt

Steps:

1. Eggs, fresh Beat butter and salt and mix well. Set aside. Heat an empty pot over high heat until white smoke comes out. Apply butter, turn to low heat, pour in the egg liquid, and cook until the surface condenses.

2. Use chopsticks to fold the egg in half, then turn it over and heat it slightly.

The key here is to turn off the heat when turning over and use the remaining heat to fry the eggs, so that the Omelette will be soft, moist and fluffy.

10. Japanese egg rolls

Ingredients: 3 eggs, 60c.c. of water, a little salt

Steps:

1. Heat an empty pot over high heat until white smoke comes out. Add the salad oil, turn down the heat, and use a kitchen towel to spread a thin layer of oil evenly in the pan.

2. Pour in the egg liquid mixed with water and salt, cook until the surface is solidified, then roll it from the outside to the inside (the handle of the pot) into a long strip as the base, and repeatedly spread it on the pot Using a thin motion of oil, pour in the egg liquid again, use chopsticks to gently open the egg roll, so that the egg liquid can flow into the bottom of the egg roll, cook until the surface is solidified, and then roll it up from the inside out.

3. After removing from the pan, trim the edges of the egg roll and cut it into pieces. The orthodox Japanese egg roll seasonings are sugar and soy sauce, you can choose the seasoning according to your preference.

The key here is to add some water to the egg juice to increase the smooth texture of the Japanese egg roll. If you add only pure eggs, it will be harder.