1, boiled eggs

Ingredients: 2 eggs.

Practice: gently put the washed eggs into the pot and add water until the eggs are covered; Add a small amount of salt, boil over high fire, turn to medium fire and cook for 5-6 minutes. Put the boiled eggs in cold water, and when the eggs are not hot, they can be shelled and eaten. It should be noted that some people like to eat hard-boiled eggs, but the eggs for children must be cooked thoroughly.

2. Soup and egg custard

Raw materials: eggs, dried shrimps, sausages, mushrooms, broth essence, salt, cooking wine, sesame oil and water.

Practice: Wash the shiitake mushrooms (dried shiitake mushrooms are soaked in water), then put a little salt on them, soak the sausages in hot water and peel them, then cut them into dices, and soak the shrimps in clean water; Add a proper amount of broth, cooking wine and a little salt to the eggs, and then beat them into egg liquid; Put the diced sausage and the soaked shrimp into a stew bowl, then add the egg liquid and the right amount of water and gently break it up.

Put the stew bowl in a steamer, add the lid and heat it with medium heat. When the egg liquid is basically solidified, gently add the mushrooms, and then continue heating until it is completely steamed; After turning off the fire, take out the stew bowl and drop sesame oil into it. Be careful not to cover the stew bowl, so that the custard will be smoother and more beautiful.

3. Homemade omelet

Ingredients: 300g of medium gluten flour, 450ml of cold water, starch 1 tbsp, a little salt, 2 tbsps of salad oil, eggs 1 piece, and a little chopped green onion.

Practice: Mix flour, cold water, starch, salt and salad oil, stir evenly, wake up for about 15 minutes, and the amount of these materials should be reduced according to your own needs; Brush the pan with a thin layer of oil, heat it, pour in a tablespoon of batter, spread it into dough, and after the dough is solidified, pour in an egg, and operate like a pancake.

Stir the eggs with a spatula, so that the egg liquid is evenly covered on the dough. When the egg liquid is about to solidify, roll up the cake, and it must be rolled up before the egg liquid is completely solidified, so that it can be wrapped and shaped. Roll it up and fry it on low heat. When the egg roll is colored and golden, you can take it out, cut it into pieces and serve it on a plate.