Rolling eggs need materials are bowl, eggs, water, the correct method illustrated as follows:

1, in the bowl beat the eggs. Add water similar to the portion of egg.

2. Prepare a pot and add the right amount of water. It is recommended to use a smaller pan to make it easier to concentrate the egg whites.

3. Bring the water to a boil and see the bubbles rolling. Temperature is the key to making water-wave eggs successful! You must boil the water until it comes to a boil. If you use an induction cooker, you can keep an eye on the temperature after you turn off the heat.

4, the temperature after the big roll is not high, so after turning off the heat, you need to use the heat preservation mode to help solidify the shape. After removing the heat, pour in the prepared eggs close to the surface of the water. Use a spoon to flick the egg in the water to concentrate the egg white and give the egg a more beautiful shape.

5. Cover the pot and simmer for 3 minutes to allow the eggs to set. For small eggs, simmer for 2-3 minutes; for medium eggs, for 3-4 minutes; for large eggs, for 4-5 minutes; or adjust the time according to your preferred degree of doneness.

6. Use a spoon or a bamboo skewer to scoop up or sift the rolled eggs. It is recommended to use a greased spoon to lift up the egg because the density is higher and it is easier to sift away the excess egg white; the curvature is flatter and it is easier to lift up the whole rolled egg at once.

Other Preparation Methods

Tools and Materials: 1 egg, water, 1 small bowl, 1 microwave.

Practice: prepare a small bowl, pour half a bowl of warm water in the bowl, beat the raw egg into it, the amount of water should be higher than the egg. Microwave on high and heat the egg for 45 seconds. If the egg white has not changed color after 45 seconds and is transparent, heat in batches for another 5 to 10 seconds. Remove from the microwave, blot slightly with kitchen paper and serve on a plate.