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

Steps:

1. Add water, salt and pepper to the egg and stir well, then add 1 and 2 drops of rice wine to remove the fishy smell of the egg.

2. Filter the egg liquid with a sieve to remove excess bubbles, and then pour it into a bowl.

3. Put it into a rice cooker, add 1/3 cup of water to the outer pot, and press the switch to 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 is that the rice cooker should not be completely covered. Chopsticks can be inserted to expose the air holes for cooking, so that the surface of the steamed eggs will be beautiful without holes. If the steamed egg bowl is wrapped with plastic wrap, cover the pot and steam.

2. Boiled eggs

Ingredients: 1 egg, a little vinegar.

Steps:

1. Put the eggs in cold water and cook on medium heat 15 minutes. When the water overflows the egg, vinegar and salt can be added to calcify the eggshell and facilitate peeling.

2. After the egg is cooked, pick it up, rinse it with cold water, cool it and shell it, and the peeled egg will be perfect.

The key here must be boiled in cold water. If the egg is cooked, the yolk of the cooked egg will lean to one side, not in the middle.

Beat eggs

Ingredients: 1 egg, a little salt.

Steps:

1. Pour cold water into the pot, and the water will cover the eggs. Turn on a small fire and cook until bubbles appear at 95 degrees Celsius.

2. Beat the whole egg into the pot, do not stir, and cook for 3 minutes on low heat until the protein is coagulated. Season with salt when eating.

The key point here is that before the eggs are put into the pot, you can draw a circle in the water with chopsticks, let the water swirl, and then add the eggs to increase the cohesion between protein and yolk.

4. sunny-side up eggs

Ingredients: 2 eggs, a little salt and pepper

Steps:

1. The empty pot was too hot and white smoke came out. Add salad oil, reduce the temperature, and then beat in the eggs.

2. fry until the bottom of the egg is half cooked, then sprinkle with salt and pepper to taste. If you like the taste of cooked egg whites and undercooked egg yolks, you can add 15c.c water to the pan when frying eggs, cover the pan and cook until no steam escapes from the pan.

The key here is to remember to heat the pot to 280 ~ 300 degrees Celsius, otherwise the instant solidification speed of eggs in the pot is not fast enough, and it is easy to overcook if fried on one side.

5. poached eggs

Ingredients: 1 egg, a little salt.

Steps:

1. Pour a little salad oil into the pot, turn the pot to medium heat and beat in the whole egg.

2. Stir-fry until the edge of the protein is brown, sprinkle some salt and turn over and cook 15 seconds. If you want to eat a hard-boiled egg, turn it over and cook it over low heat until the yolk is gently poked into a solid state and cooked.

The key here is to wait until the edge of the protein is brown before turning over, so that the fried poached egg is complete.

6. Tea eggs

Ingredients: eggs 12, a little marinade.

Steps:

1. Put the eggs in cold water and cook for 15 minutes. The water should be more than the eggs, and then take them out after cooking. Tap the eggshell and let it crack slightly.

2. Add marinade (made of soy sauce 300c.c, star anise 10 slice, 4 tablespoons of black tea or oolong tea, and water 600c.c), boil for 30 minutes on low heat, soak for the next day, and then heat it when eating.

The key is to knock out the small cracks in the eggshell and let the marinade completely penetrate into the egg.