Hibiscus eggs steamed more tender as follows:

Main ingredients: 5 eggs.

Accessories: water, oil, chopped green onion, salt, seasoning.

Tools: pot, bowl, whisk, strainer sieve.

1, 4 eggs to the bowl of water to egg ratio of 1 to 1 summer can use cold water! But in winter you can use warm water is better!

2, the eggs with a whisk or chopsticks all first beaten, egg whites and yolks are broken.

3, in the bowl add the right amount of water and eggs beat well, add the right amount of salt and seasoning.

4, beat the end of the liquid we will find a lot of bubbles on top to use a strainer to filter out the bubbles before, otherwise steamed out of the egg inside the honeycomb, be sure to filter twice.

5, add water to boil in the pot, pour the filtered egg mixture in a bowl or cup, do not pour too full, can not be loaded can be divided into more than one.

6, covered with plastic wrap or a cup with a lid directly on the lid, I use a bowl covered with plastic wrap is also very convenient, as long as you do not let the steam dripping into the hibiscus egg on it. Steam over high heat for 10 minutes and it's almost done, then let it simmer for a few more minutes and it's ready to serve.

7, out of the pot and pour a small amount of fried cooking oil, sprinkle some chopped green onions. You can enjoy the delicious hibiscus eggs.