Four or five eggs, one skin egg, one or two raw salted duck eggs, stirred together, preferably with a blender crushed, put one-third of the water, a small amount of salt and monosodium glutamate (MSG). Then put into the steamer basket with medium-low heat steamed, the less water steamed out of the egg the more flexible. The less water you use, the more flexible the egg will be. The fire must not be too high, otherwise it will become a cake. The flavor is much better than the pure egg custard.

Scrambled Eggs with Dried Radish

Cut the dried radish with a knife, put it in a frying pan and stir fry it, use a spatula to spread the dried radish evenly, spread the beaten egg evenly on top of the dried radish, and use a spatula to turn it over every once in a while, preferably by turning the whole piece.

This dish is very suitable for porridge

Delicious egg rice

Cook rice in a casserole dish, add egg yolks when the water is almost dry (add salad oil and a little water to mix well), put the lid on and heat in the microwave oven on high for 1-2 minutes, add seasoning according to preference, tasty and nutritious.

Pouring juice eggs

With wide oil, fierce fire fried eggs, outside the charred inside tender, like to eat what flavor pouring what juice, I feel that the tomato juice is the most delicious.

Eggs in sweet wine

2 eggs, 1 bowl of sweet wine, 1 bowl of ginger, sugar, a teaspoon

1, fry the eggs, spatula out

2, put the sweet wine into the pot and boil, put ginger

3, put the eggs together in the pot and cook for 3 minutes, put the sugar, out of the pot

Holed eggs

Eggs, 1 egg or a number of eggs, soy sauce, sugar in moderation.

1, put a little oil in the frying pan, when hot, knocked into the egg, both sides slightly fried

2, add the right amount of soy sauce and sugar (according to personal preference) water, boiling slightly boiled, will be put out of the fire that is completed. Sweet and salty

Fresh corn and egg cakes

Fresh corn into the blender grated, add fresh eggs and mix well as raw materials (no water and sugar), add sesame oil in a pan with a high fire plus 8 hot, into the raw materials to fry into a tortilla, fragrant and delicious, very nutritious.

Glazed egg ball

Flour, eggs, sugar.

1, put the flour in a container, add about 1/3 weight ratio of boiling water and mix well, wait until cooled, knocked into the water and the same amount of eggs and mix well.

2, frying pan to 30% heat, change to low heat, the egg paste into balls into the pan one by one, gently stirring, until the egg ball floating on the surface of the oil, turning light yellow when the fish out of the dry oil for use.

3, frying pan on the fire, add the right amount of water, add sugar (and water ratio of about 4:3) gently stir, to be thickened by the sugar sauce, pour into the egg ball, gently turn the pan, so that the sugar sauce wrapped egg ball, the pan end away from the fire, pick up the egg ball, into the plate can be. The whole process pay attention to master the fire, fire can not be too big; after serving plate can be decorated with fruit garnish.

Spinach scrambled eggs

Spinach 300 grams, 3 eggs, salt, cooking wine, onion, ginger, monosodium glutamate, sesame oil.

1, the spinach washed and cut into 3-4 centimeters section, put into the boiling water to scald, fish out with cool water to soak for a while to be used; will be the eggs with salt in a bowl to break up.

2, frying pan on high heat, the oil is hot, pour into the eggs scrambled, sheng out for use.

3, frying pan and then hot, put the oil, under the onion and ginger end of the incense, cooking wine, under the spinach, salt, stir-fry until the spinach is broken, and then into the scrambled eggs, stir-fry evenly, add monosodium glutamate, sesame oil stir-fry evenly out of the pan. Spinach hot don't too very, if there is a microwave oven, you can put the spinach into the high heat for about 1 minute, you do not need to go through the cold water.

Egg fried tofu

Tofu 500 grams, 2 eggs, salt, soy sauce, minced green onion a little.

1, knock the eggs in a bowl, add a little salt and beat well to be used.

2, frying pan on medium heat, put a moderate amount of oil, when hot, sautéed shallots, under the tofu, with a spatula mashed and stir-fried for a few seconds, and then pour the egg liquid into the pan, add a moderate amount of salt and soy sauce, stir fry for a few moments can be out of the pan. This dish is simple, the flavor is not bad, you can pound the tofu beforehand and then into the pot; into the egg mixture, frying time is not too long, the egg just cooked to tender.

Scrambled Eggs with Bean Curd

Eggs, Bean Curd (1 egg with 1 piece of Bean Curd), chopped cilantro, chopped green onion.

1, curd mashed, add eggs, oil (1 egg with half a tablespoon of oil), green onion, cilantro and beat well.

2, frying pan hot oil, under the egg scrambled can be. You can use curd freely according to your taste.

Scrambled Eggs

4 eggs, 1 cooked salted egg, 1 pineapple egg, 1 tomato, cilantro, soy sauce, salt each moderate.

1, the salted egg, pine eggs, respectively, shelled and cut into large particles; tomatoes with boiling water to remove the skin, remove the core and cut into small pieces; eggs with salt, 1 teaspoon of soy sauce, 1 tablespoon of oil and beat well.

2. Stir-fry the tomatoes in 1 tablespoon of oil for 2 minutes, then remove from the pan; add 1 teaspoon of half-and-half powder to the fried tomatoes and mix well.

3. Stir together the eggs, salted eggs, pineapple eggs, tomatoes, and chopped cilantro, and stir-fry in 3 tablespoons of oil in a wok. Pay attention to the amount of frying oil, too much will be greasy.

Salted poached egg

1 egg, shredded green onion, ginger, salt, monosodium glutamate to taste.

1, put a little oil in the frying pan, when hot, knocked into the egg, both sides fried yellow, remove for use.

2, with the remaining oil in the pan, under the ginger sautéed, add the right amount of water, add salt, into the omelette boil a little boil, the fire will be extinguished, add green onion, monosodium glutamate that is into. Fresh and savory. Available lard instead of vegetable oil.

Five spice tea eggs

Eggs, tea, pepper, dashi, salt, soy sauce, each moderate.

1, wash the eggs, put them into a casserole dish with cold water and cook until eight mature, use chopsticks or a spoon to crack the egg skin.

2, the casserole into the tea and a small amount of pepper, dashi, salt, soy sauce, cook on a slow fire for about 1 hour, the egg skin was brown that is. Color sauce red, taste salty. Use ordinary pot can also be.

Cilantro Eggs

Eggs (loose eggs) 4, cilantro (coriander) 200 grams, minced garlic, soy sauce, chili oil, vinegar, sesame oil, salt, monosodium glutamate moderate.

1, cilantro cleaned and cut into sections, spread in the disk; eggs cut petals neatly yard in the cilantro; garlic sprinkled on the eggs.

2, with soy sauce, vinegar, salt, monosodium glutamate, chili oil into the sauce poured on the eggs, drizzled with sesame oil can be. This dish is a cold dish, it is recommended that the ratio of seasonings: soy sauce: chili oil: vinegar; cut the eggs with a line cut convenient and neat.

Steamed peppers with preserved eggs

2 preserved eggs, 150 grams of green peppers, 20 grams of dried silverfish (or shrimp skin, dried white rice fish), chicken powder, salt to taste.

1, silverfish dry wash, drip dry water, fried in oil fragrant fish out (fried with shrimp can be; with white rice fish dry need to be soaked in water for 15 minutes, and then steamed for 10 minutes, so that the fish is softened before frying).

2, shelled eggs, cleaned and cut into small pieces; green pepper shredded; 3 tablespoons of water with chicken powder, salt to the sauce.

3, 2 tablespoons of oil in the pan, under the green pepper stir-fried, under the eggs, silverfish stir-fried, under the sauce stir-fried until the juice can be dry. If you can not eat spicy, you can use persimmon pepper; this dish can be eaten hot or cold

Sai crab

5 eggs, 80 grams of oil, 1 tablespoon of balsamic vinegar, 1 teaspoon of wine, minced green onion, minced ginger, salt, monosodium glutamate in moderation.

1, the eggs knocked into a bowl, the egg white and yolk separated, placed in different bowls, each put a little salt and stir to use.

2, frying pan oil, hot, under the egg yolk fried, sheng up for use.

3, the pan and then put the oil hot, under the onion, ginger, incense, put wine, vinegar, monosodium glutamate, pour into the egg white and egg yolk, stir fry until the water is gradually dry, the egg on the shiny that is to become. Yellow and white color, bright color, taste like crabmeat.

Scrambled eggs with tomatoes

3 eggs, 150 grams of tomatoes, 4 tablespoons of vegetable oil, salt, monosodium glutamate, 1 tablespoon of sugar.

1, the tomatoes will be washed and scalded with boiling water, remove the skin, remove the tip, slice and wait for use.

2, the eggs into a bowl, add salt, with chopsticks fully whisked evenly to be used.

3. Heat 3 tablespoons of oil in a frying pan and scramble the eggs.

4, the remaining oil is hot, under the tomato slices stir fry, put salt, sugar fried for a moment, pour in the eggs stir fry a few times out of the pan that is complete. When frying this dish, you need to be on fire.

Fried Eggs

Materials: 1 egg, a little soy sauce

Practice: crack the egg into a bowl, heat a wok, put in a half bowl of oil, slightly hot, put down the egg to fry on a medium heat, according to individual preferences,

Can be fried until half-cooked, or cooked all the way through, or both sides of the golden, sheng up the oil, put into the dish sprinkled with some soy sauce can be.

When frying the eggs, you can also sprinkle some pepper and fine salt.

Shrimp omelette

Materials: shrimp 100G chopped, 3 eggs beaten, 1 green onion diced.

How to do it: Heat the wok, half a bowl of oil, under the shrimp fried, under the egg green onion fried, fried until both sides of the golden brown, left to sprinkle some soy sauce on the line.

Scrambled eggs with Chinese sausage

Materials: Chinese sausage, 2 slices of casing (thin or thick by their own preference), 3 beaten eggs.

How to do it: Heat a wok, add 1/4 bowl of oil, stir-fry the sausage over medium heat for a few minutes, then fry the eggs until golden brown on both sides, then remove the excess oil and sprinkle some soy sauce on it.

Frying sausage is careful not to burn, when frying sausage, sausage will release oil out.

Omelette with bitter gourd

Materials: 1 tbsp oil, 1 tsp minced garlic, 250g bitter gourd thinly sliced, 4 eggs,

Seasoning: a pinch of salt, a pinch of pepper and chicken crystal powder.

How to prepare: Beat the eggs and seasonings together, heat a wok, add oil, sauté the garlic, stir-fry the bitter melon until soft, then fry the eggs until golden brown on both sides.

Tofu omelette

Materials: 1 strip of Japanese tofu cut into 1cm pieces, 3 eggs, green onion, 1 tsp of minced garlic.

Seasoning: a little pepper and chicken crystal powder.

How to make the tofu: Beat the eggs with the seasoning and set aside, add two large bowls of oil into the wok, turn on the heat and let the oil boil until it is very hot, then add the tofu and deep fry until golden brown.

Steamed eggs with prawns

Materials: 3 eggs, 10 shelled prawns, 1 bowl of water, green onion. A little bit of garlic.

Practice: eggs and water gently whisked, the 5 prawns in a large bowl, the eggs into the boil steamer water, the eggs into the steamer for 10 minutes or until cooked, burn hot wok, the next two tablespoons of oil, burst the garlic paste, under the rest of the prawns stir-fried until cooked, and then poured into the top of the steamed eggs, sprinkled with some diced green onions, green onion oil, the amount of soy sauce on the line.

Home made egg soup

Materials: 2 beaten eggs, 5 cloves of garlic, 5 slices of ginger, 100g of meat, mix some salt and powder, a few green onions, 3 large bowls of water or broth.

Practice: Heat oil in a wok, fry the eggs until golden, add 1 tablespoon of oil, stir fry the garlic and ginger, then add the meat and fried eggs, stir fry, add the stock or water, bring to a boil over medium heat, sprinkle with green onion and a little flower carving, then you can pick up and enjoy.

Steamed Eggs with Preserved Vegetables

Materials: 3 eggs, 1 bowl of water, 2 leaves of preserved vegetables, 50g of minced meat, a little garlic.

Practice: eggs and water gently stirred, cut the grain of the plum, immersed in water, hard to wash 3 times, burning hot wok, 2 tablespoons of oil, burst incense garlic, under the minced meat and vegetables stir-fried, half a minute, and then into a large bowl, and then stirred the eggs into the boiling steamer water, eggs into the steamer for 10 minutes or until cooked, cooked sprinkled with some green onion diced, green onion oil, the right amount of soy sauce on the line.

Steamed Eggs with Button Meat

Materials: 2 eggs with 2 bowls of water lightly stirred, canned meat a can. A few green onions.

Practice: will buckle meat (as long as the meat not canned soup) row into a large bowl, and then the egg slowly into the steamer into the steamer until cooked, take out, sprinkle down the green onion grain on the line.

Note: canned pork with the Dragon brand will be more delicious, because it will not be too fat.

Steamed Eggs with Ginger I

Ingredients: 2 eggs whisked with 2 bowls of water, 50g of shredded ginger.

Practice: Put the whisked eggs into a deep dish, put it into a steamer basket and steam it until it's cooked, then take it out, heat a wok, put 2 tablespoons of oil in it, stir fry the shredded ginger until it turns golden brown, put it on top of the steamed eggs, and sprinkle it with some soy sauce and green onion.

Steamed Eggs with Ginger II

Ingredients: 2 eggs whisked with a bowl of water, 50g of shredded ginger.

Practice: Pour the whisked eggs and shredded ginger into a large bowl and whisk again. Put into the steamer until cooked, take out and sprinkle the green onion, a little carved flowers, a little sesame oil can be.

Salad omelette.

Applications: 3 eggs,

Shrimp salad: 1 jar of salad dressing, 2 tablespoons of chili sauce, 2 tablespoons of ketchup, 100g of boiled shrimp, mix all together in the refrigerator.

For the crunchy batter: 100g self-rising flour, 50g cornstarch, 2 tablespoons oil, water. Mix the flour with the cornstarch, add the oil and the right amount of water, the so-called right amount of water, that is to say, after mixing is thick silk, if you accidentally add more water, then add some flour.

Salad omelette recipe:

Boil a tablespoon of water and a tsp of cornstarch, then whisk in the eggs. Heat a wok with 3 tablespoons of oil. Pour off the oil and allow the wok to moisten, then fry a 15cm diameter egg shell over low heat.

After the egg skin is done, use the egg skin to wrap the shrimp salad, or roll it into an omelette. Or purse style, remember not to let the shrimp salad flow out. After wrapping, put it in the fridge for 30 minutes. Heat half a wok of oil over medium heat, take out the wrapped salad, dip the whole body in the crispy batter, put it into the wok and deep fry it, once it turns brown, then take it out. Serve hot with Thai chili sauce.

Sweet and Sour Eggs

Ingredients: 5 hard-boiled eggs, ? green onion, ? green bell pepper, ? tomato, ? cucumber, ? red chili pepper, ? green bell pepper, ? red chili pepper, ? red chili pepper, ? red chili pepper, ? red chili pepper, ? red chili pepper, ? red chili pepper, ? red chili pepper, ? red chili pepper, ? red chili pepper, ? red chili pepper.

Sweet and sour sauce ingredients: 1 tablespoon of chili sauce, 2 tablespoons of tomato sauce, 1 tablespoon of plum sauce, 1 tablespoon of white vinegar, half a tablespoon of sugar. Combine all in a small bowl and set aside.

How to do it: Peel the hard-boiled eggs, cut each one into quarters or slices, and arrange them on a plate. Heat a wok, half a tablespoon of oil, stir-fry the other ingredients in the wok over low heat, then put the sweet and sour sauce, and then put the bowl of sweet and sour sauce in a bowl of water to cook together in the wok, and then boil, if the sauce is thin, then put down some zyrtec water to thicken the sauce. Pour it over the eggs. Different brands of chili sauce and ketchup will affect the consistency of the sauce. It's best to use a good one.