Main ingredients: 5 raw edible sterile eggs, 150 grams of soy sauce, 200 grams of water, 30 grams of sugar, 1 onion head, 1 spoon of sesame seeds, 1 scallion.

Specific method

1, prepare 5 sterile eggs, to make loose eggs, the eggs must not be refrigerated eggs, from the refrigerator must be back to temperature, otherwise it is easy to burst when cooking.

2, 150 grams of soy sauce, 200 grams of water, 50 grams of sugar poured into a pot over high heat to boil, and then poured into a bowl to cool.

3. Pour in the chopped onion, spring onion and cooked sesame seeds and mix well. Add the flavorful drizzle and makihana if you have it.

4: Bring a pot of water to a boil, gently add the eggs, and cook over medium heat for 5 minutes. 5 minutes to make the eggs semi-fluid, so don't cook the eggs for more than 8 minutes at the longest.

5, boiled eggs gently into cool water or ice water soaked for 10 minutes, soaked eggs can be easily peeled off the shell, due to the eggs are not fully cooked, so peel the eggs shell when the action is still to be gentle.

6, the eggs into the sauce, in order to make the eggs more quickly and evenly flavored, we can use a piece of kitchen paper can be in contact with the food on the surface of the sauce, relying on the adsorption of the kitchen paper, the eggs will be more evenly colored.

After soaking overnight, the eggs are flavored, salty and tasty, half-flowing yolks are soft and no fishy taste, so that the loose eggs made out of it did not hold back, and not waiting for the noodles to cook on the empty mouth to eat two, like to eat Japanese-style loose eggs must try Oh!