The first step is to prepare for the work. Put our eggs in the pot together with cold water. Pay attention to more cold water and drown the eggs in the water. No need to add the lid.

Step two, boil the eggs. Heat the pot, bring it to a boil, cover it, turn to high heat for a few seconds, and then turn off the fire. After turning off the fire, the eggs can't be eaten directly. Cover the pot and stew for a while.

The third step is to eat eggs. Pour the hot water out of the stewed eggs, add ice water, then peel off the eggshell while it is not hot, take it out and cut it, and you will find that the egg liquid is actually cooked, but it is still tender and golden.

Recently, I was watching a video of Japan's big stomach Wang Youxiang. Every time I watched her eat hot spring eggs, they were very fragrant. I could eat a lot of them every time, and the rice grains wrapped in egg liquid were super fragrant. However, in our country, there are actually fewer people who eat hot spring eggs. Everyone thinks that they are not ripe and look disgusting after opening them, so they can usually be eaten after they are cooked, but the well-cooked eggs can also be made into delicious eggs, and you can add some pickles when you eat them.