1. Beat the eggs in a bowl. Add about the same amount of water as eggs.
2, prepare a pot, add the right amount of water. It is suggested to use a smaller pot. protein is easier to concentrate.
3. When the water boils, watch the bubbles roll. Temperature is the key to the success of water wave eggs! The water must be boiled. If you use an induction cooker, you can pay attention to the temperature after the flameout.
4. After heavy rolling, the temperature is not high, and the heat preservation mode is needed to help solidification after flameout. After the flameout, pour the prepared eggs near the water. After laying eggs, you can gently stir them in water with a spoon to concentrate the protein and make the appearance of the eggs more beautiful.
5. Cover the pot and simmer for 3 minutes, and use the remaining temperature to solidify the eggs. Stew the eggs for about 2-3 minutes; Stew medium-sized eggs for about 3-4 minutes; Stew the big eggs for about 4-5 minutes, or adjust the time according to your favorite maturity.
6. Pick it up or sift it with a spoon or basket and roll the eggs. It is suggested to pick up the water wave egg with an oil separating spoon, because the density is high and it is easy to filter out the excess protein; The curvature is flat, so it is easy to pick up the whole boiled egg at once.
Other production methods
Tool materials: 1 egg, appropriate amount of water, 1 small bowl, 1 microwave oven.
Practice: prepare a small bowl, pour half a bowl of warm water into the bowl and beat the raw eggs in. The amount of water is higher than that of eggs. Turn on the microwave oven and heat the eggs for 45 seconds. If the protein is still transparent after 45 seconds, it can be heated again for 5 to 10 seconds. After taking it out, dry it slightly with kitchen paper and serve it on a plate.