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How to make salt-baked eggs delicious.

Add some star anise and other spices to the coarse salt. The salt should cover the eggs and be stuffy. Do not open the lid halfway.

Ingredients: 250g quail eggs

Accessories: 750g coarse salt, appropriate amount of five-spice powder, appropriate amount of cumin, appropriate amount of star anise, appropriate amount of bay leaves

1. Quail Eggs (eggs can also be used), rinse and wipe dry.

2. Coarse salt (refined salt can also be used), break the star anise into small petals, add appropriate amounts of allspice powder, fennel and bay leaves.

3. Wipe the pot dry and spread some coarse salt evenly in the pot, about 5 mm thick.

4. Add allspice, star anise, cumin and bay leaves to the salt and stir evenly.

5. Turn on the heat, preheat the pot and arrange the quail eggs neatly in the pot.

6. Cover the eggs with the remaining salt.

7. Cover the lid, bake for seven minutes, then turn off the heat and simmer for another five minutes. Remember not to open the lid halfway.

8. The salt-baked eggs are completed.

9. Finished product.