This method is particularly convenient. First pour a proper amount of water into the pot, then add a spoonful of sweet wine and a spoonful of ginger and jujube paste (if you have no friends, you can directly use brown sugar instead). My ginger and jujube paste is made of ginger, red dates and brown sugar. Usually used to make breakfast or soak in water. Sweet and delicious, with a little ginger and spicy taste, the flavor is quite unique.

Then put the eggs in the pot and cook them on low heat 12 minutes. Don't fire in a hurry. Eggs will scatter if heated for too long. You can take it out and eat it then. It is warm and nutritious. It is very satisfying to eat such a bowl of poached eggs for breakfast in winter. Of course, the pots here can also be replaced by rice cookers.

The second method is to steam poached eggs in a steamer.

First, prepare a small bowl (just one bowl at home), pour half a bowl of cold water into the small bowl, add sweet wine and ginger and jujube paste, and then beat in eggs. Be careful not to break the yolk when beating it, because once the yolk is broken, the fried poached eggs will easily spread out and look bad. Add a few red dates or medlar, put them in a pot, rinse them with cold water, and steam them over high fire. After the water boils, it takes 10 minutes. Don't open the lid in a hurry, and continue to stew for 2-3 minutes with the remaining hot air in the pot. The poached eggs made in this way will not stick to the bottom of the bowl, but will be particularly round and smooth, moist and tender, and look particularly appetizing. The solidification degree of yolk in the middle of poached eggs is determined by the length of time. Friends who like to eat delicious eggs can steam for 2 minutes less.

If you don't put sweet wine and sugar, you can also steam poached eggs directly with water. After taking it out, pour out the clear water inside and slowly dig it out from the edge of the bowl with a spoon to take it out. The egg is not damaged at all, and the yolk and protein are completely intact. Just pour a little soy sauce on it when eating. It's convenient and delicious.

The third method is to bake poached eggs in the oven.

In front of Yue Yue, I shared with you how to roast chicken eggs in the oven. This time, I baked poached eggs in the oven. First, I put water in the bowl, add sweet wine and ginger and jujube paste, and put a handful of oatmeal. I use black oatmeal here.

Then beat the eggs in, adjust the upper and lower tubes of the oven to 200 degrees and bake for 20 minutes. When the time is up, you can take it out and eat it, so that the baked poached eggs will not come loose, and the sweet wine and sugar juice absorbed by oatmeal will become soft and waxy. Plus tender poached eggs, the nutrition is quite rich.