Eggs have to be eaten, and there is a complete list of ways to eat eggs

Tamako milk egg custard].

2 Japanese tofu, 2 eggs, 150 grams of milk, 2 grams of salt, appropriate amount of chopped green onions, 2 tablespoons of soy sauce.

2. Beat the eggs evenly with a whisk until the salt is completely melted.

3. Pour the milk into the mixture, the next step must not be omitted, sieve the mixed milk and egg liquid twice, remove all the small foam on the surface, and put the filtered egg liquid next to it.

4. Pour the egg mixture into a bowl and cover the surface with plastic wrap.

5. Put the egg custard in the pot and steam it on high heat for about 13 minutes.

Carrot chive pancakes].

1 3 carrots, 1 chives, 120 grams of flour, about 100 grams of water, 2 grams of salt, 1 gram of pepper, 15 grams of soy sauce, 10 grams of peanut oil.

1. Chop the chives and set aside, blanch the carrots for 2 minutes and remove them.

2. Put all the ingredients into a large bowl, add seasonings, pour in flour, pour water into 3 times and mix well into a delicate thin paste.

3. Heat the pan, brush with a thin layer of oil, pour in a spoonful of batter, fry golden brown on both sides, and then get out of the pan.

Scrambled eggs with leeks].

1 small handful of leeks, 4 eggs, 1 gram of salt, a pinch of soy sauce.

1. Wash and soak the leeks for 15 minutes, drain and cut into small pieces.

2. Beat the eggs into a bowl, add salt and beat them with chopsticks, heat the pan, put in an appropriate amount of cooking oil, pour in the eggs, and fry slowly over medium-low heat until the bottom is condensed.

3. Stir-fry with a spatula, pour in the leeks and stir-fry until soft, then add a little soy sauce to taste.

Okra steamed eggs] a few okra, 4 eggs, an appropriate amount of water, 1 gram of salt, 1 spoon of steamed fish soy sauce, a few drops of sesame oil.

1. Cut the okra into thin slices, crack the eggs into a clean bowl, add salt and beat with chopsticks.

2. Add more warm water, remove the fine foam floating on the surface and discard it, so as not to make the surface of the steamed egg custard unsmooth.

3. Put the bowl into the pot, then put the okra neatly, drop a few drops of sesame oil, and pour an appropriate amount of water into the pot.

4. Cover the bowl with a saucer, this is to prevent water from dripping into the custard, then cover the pot, boil over high heat and steam for 8 minutes.

Scrambled eggs] 4 eggs, half a bowl of water, 1 gram of salt, a little chopped green onion.

1. Prepare the eggs, the eggs are 4, about 60 grams each, here I used half a bowl of water, and the amount of eggs is 1:1, so that the fried pan will not be very tender.

2. Crack the eggs into the egg beating bowl, add an appropriate amount of salt, and beat them with chopsticks until the egg whites are well mixed.

3. Pour water into the pot and start to boil over high heat, after all the water in the pot is boiling, turn to medium heat to keep the water in the pot boiling.

4. Pour the egg mixture into the pot, do not shake the pot, let it continue to boil, after the eggs are coagulated, stir-fry, and use a spatula to cut the eggs into small pieces.

5. Scrambled until all the eggs are golden brown, sprinkle in chopped green onions and mix evenly, and the eggs are scrambled.

As follows:

Ingredients: 8 eggs, appropriate amount of spinach, appropriate amount of chicken broth.

1. Wash the raw eggs and set aside. This is shown in the figure below.

2. Cook raw eggs in a pot under cold water. This is shown in the figure below.

3. Remove the boiled eggs. This is shown in the figure below.

4. After boiling eggs, you must pass cold water and soak them in cold water for a while, so that they can be peeled well. This is shown in the figure below.

5. When peeling the shell, it is really easy to peel, and the egg skin is taken off at once. This is shown in the figure below.

6. Cool the wrapped eggs slightly and set aside. This is shown in the figure below.

7. Put oil in the pan, put in the eggs when the oil temperature is 5 hot, and fry until the skin is golden. This is shown in the figure below.

8. Remove the fried eggs. This is shown in the figure below.

9. Just stew the chicken thighs, put the eggs in the chicken broth and cook them, and then soak them for a while and take them out. This is shown in the figure below.

10. The tiger skin egg is ready. This is shown in the figure below.

If you want to make eggs delicious, there are many ways, and here are a few recommended ways to make eggs to share with you.

Scrambled eggs with tomatoes are the easiest, and I think they're the best. But remember to do it well, add a little tomato sauce or tomato sauce when stir-frying tomatoes, and the taste will be particularly good and different.

Or put soaked sea rice and make scrambled eggs to eat, which most people don't know.

It is to put the eggs into the beaten sea rice, put water in the pot, put in the lard, and then pour the eggs into it, slowly push it with a spoon, the eggs are lumpy, put some sesame oil out of the pot, and it is delicious.

Or omelette the eggs, put them in a pan of onion rings, crack the eggs into the onion rings, and fry them until cooked. The eggs are very round and beautiful, and when you eat them, you can drop a few drops of extremely fresh soy sauce.

Here's how to make scrambled eggs with chopped green onions::

Serve two).

Ingredients: 4 eggs, 3 green onions

Seasoning: salt (1 3 tablespoons), oil (6 tablespoons).

1. Wash the green onions, remove the white green onions, cut the green onions into chopped green onions, and put them in a large glass bowl.

2. Beat in four eggs, tilt the large glass bowl to 45 degrees, use chopsticks in one direction, quickly stir the eggs and chopped green onions, and beat until the egg liquid is viscous. Beat in four eggs, tilt the large glass bowl to 45 degrees, and use chopsticks to quickly stir the eggs and chopped green onions in one direction until the egg mixture is thick.

3. Heat the pot until all the water in the pot has evaporated, boil for about 1 minute, put 6 tablespoons of oil into the pot, turn the pot to spread the oil all over the pot, then change to low heat, and then pour in the egg mixture.

4. Quickly stir the scrambled eggs in one direction, after about 1 minute, the eggs will solidify, then quickly start the pot, so as not to get too old.

Tips: (Do not eat more than 2 eggs a day, otherwise it will lead to an increase in metabolites and increase the negative kidneys.) ）

1. When scrambling eggs, the pot must be very hot, so that the eggs will be tender and smooth, and the scrambled eggs are easy to fail if the pot is not hot.

2. Eggs that have been in the refrigerator should be taken out and left for an hour before cooking.

3. Scrambled eggs should not be added monosodium glutamate, if monosodium glutamate is added, the monosodium glutamate will cover up the umami of the egg itself after heating.

Tea eggs. Ingredients:

You can go to the supermarket to buy tea egg seasoning packets, or you can prepare a lot of tea leaves, a handful of bay leaves, a few star anise, a handful of peppercorns, two cinnamon, a large piece of ginger, a little green onion, more rock sugar, ten or twenty eggs, a little dark soy sauce, and a lot of salt.

Method:1Wash the eggs, put them in a pot and cook them over medium heat.

2. Cook for about ten minutes, be sure to cook, otherwise the shell will leak.

3.Once cooked, soak in cold water for a few minutes to separate the skin from the egg.

4.Use the back of the spoon to gently tap the eggshell to let the egg taste.

5. Add cold water again, add all the prepared ingredients, put a tablespoon of salt, and put an appropriate amount of dark soy sauce.

6.Cook for about an hour on medium heat, or you can cook a little longer, the longer the eggs will become, the more flavorful they will be.

7.After cooking, you can put it in the refrigerator and cook it for more than one time, so you can eat it for a long time.

The preparation of fish-flavored eggs is as follows:Ingredients: 3 eggs, 1 green pepper, 5 grams of fungus, 1 red pepper.

Excipients: 1 teaspoon chopped pepper, 2 teaspoons sugar, 1 teaspoon Pixian bean paste, 3 teaspoons balsamic vinegar, 2 teaspoons light soy sauce, appropriate amount of starch, appropriate amount of green onion, 3 cloves of garlic.

Steps: 1. Main ingredients: eggs, green and red peppers, soaked fungus, onion and garlic, chopped peppers, and bean paste.

2. Cut the green and red peppers into diamond-shaped pieces, mince the green onion and garlic, beat the eggs into a bowl, add a little salt and beat to disperse.

3. Prepare a bowl of sauce, 2 teaspoons of light soy sauce, 2 teaspoons of sugar, 3 teaspoons of balsamic vinegar and starch, add a little water and mix well to form a bowl of sauce for later use.

4. Put oil in the pan, after the oil is hot, pour in the beaten eggs and spread them into thicker egg cakes.

5. Use a hand spatula to cut the scrambled egg cake into pieces in the pot and set aside.

6. With the remaining oil in the pot, stir-fry the shallots and garlic, chopped pepper and bean paste.

7. After stir-frying the bean paste or red oil, add the green and red peppers and fungus.

8. Fry until the green and red peppers are broken, add the egg pieces and stir-fry quickly.

9. After stir-frying again, pour in the seasoned sauce.

10. Stir-fry over high heat until the sauce is bright, wrap it on the ingredients and turn off the heat and serve.