How to make the juice of braised poached eggs, how to make boiled poached eggs

Four eggs, light soy sauce, dark soy sauce, sugar, vinegar and water to make a bowl of juice.

The smell of mother, fragrant and warm, all of a sudden, surrounds your face and illuminates your soul like a golden sun......The smell of mom is like using the best soap in the world, washing one of the softest pillows in the world, and it is best to use the bath gel that mom usually uses, and then bury your head in it and inhale deeply - well, the taste of mom Oh Mom's taste, like sweet warm milk, like fragrant milk tea, like blooming tulips ......

My childhood favorite was my mother's braised poached eggs, which were so delicious in those days.

1.Prepare the ingredients. 2 duck eggs, carrots, chives.

2.Cut the carrots into shreds and chop the chives into green onion segments.

3.Remove from the pan and pour in an appropriate amount of cooking oil.

4.Heat the oil to 60% and beat a duck egg into the pot.

5.After about a minute, the duck eggs gradually solidified, and the edges of the egg flowers were slightly charred.

6.Fry over medium-low heat. Prevent the duck eggs from being too burnt on too much heat.

7.Gently flip the duck eggs with a spatula. Turn over the duck eggs. Be careful not to break the yolk. Fry until golden brown on both sides.

8.Fry two poached eggs and serve.

9.Leave the oil for frying the poached eggs at the bottom of the pan and add an appropriate amount of water. Add half a spoon of salt, one spoonful of soy sauce, and two spoons of sugar.

10.Cook over high heat.

11.Add some shredded carrots.

12.Add an appropriate amount of chives.

13.Stir-fry well. The poached egg absorbs the flavor of the soup.

14.Turn over the poached eggs. Cook for a while.

15.Remove the juice from the pan.

16.Serve. The broth is poured over the poached eggs.

17.Mother's version of love poached eggs, mellow and delicious, slowly aftertaste.

People often say, "It's really uncomfortable to have a five-flavor bottle in my heart." The so-called "five flavors" are sweet, sour, bitter and spicy, and I feel that these flavors are closely related to my mother's usual actions. The difference is that the taste of mom symbolizes happiness forever.

Ingredients: 1 egg.

Oil 2 drops. Salt to taste.

To prepare boiled round poached eggs.

Boil water until boiling, turn to medium-low heat, take a round spoon, drip oil evenly to the entire spoon wall, and beat in the eggs.

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Place a spoon on water and wait until the egg whites set.

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Turn the heat to low and once set, place the whole eggs in the pan with the help of a spatula.

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Put it in a pot and cook until the yolk is solidified, and decide how much it will solidify according to your preference.

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That's it, get out of the pot.

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You can sprinkle some salt or other ingredients in moderation, according to your taste.

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Tip: Pay attention to the size of the heat and the degree to which the eggs are set.

Boiling poached eggs is very simple, first boil the pot, put in the oil seasoning, add cold water, knock the eggs open, and beat them into the pot, so that the poached eggs will not be boiled, and the boiled eggs will fly.

Poached eggs are enjoyable to eat like this, and I eat at least ten at a meal.

The taste of childhood、We have always changed、But its taste has always been there。

The food has its own taste, don't change it.

Once boiling, cover and simmer for about two minutes.

Ingredients: One egg.

Appropriate amount of water. 1.Boiled eggs also have a certain impact on whether the eggs are new or not. Old eggs sometimes fall apart when they are beaten, let alone poached eggs that are boiled into an oval shape. Therefore, boiled poached eggs should be prepared to choose fresh eggs.

2.Put the water in the pot. Generally, the more water, the easier it is for the poached eggs to float in the later stage, and they will not stick to the pan, making them easier to shape. Newbies can choose to put about the same height of water as an egg in the pot. If you think the pot is big, you can choose a small iron pot to cook, and it is the same.

3.Many people will put eggs in the pot when the water starts to bubble, which can be difficult for novices to grasp. And the flow of air bubbles in the later stage is likely to break up the unformed eggs, so I recommend boiling the water first.

4.While boiling water, beat the eggs in a clean bowl. Once the water is boiling, turn off the power. Bring the rim of the bowl close to the surface of the water and slide the eggs in. Those who are sure can also beat eggs directly in the pot.

5.Cover and simmer for about two minutes. At this point, the poached egg is ready. Use a small spoon to float the poached egg from the bottom of the pan to avoid sticking. After boiling for a minute or two, the poached eggs are cooked to prevent air bubbles from scattering the poached eggs.

The correct way to fry poached eggs is as follows:

1. First turn on low heat, and fry poached eggs on low heat throughout the whole process. Heat the pan, add cold oil, add a little refined salt, so that the oil will not be splashed, and the poached eggs will have a bottom taste, killing two birds with one stone.

2. Heat the oil, beat in the eggs, and fry slowly over low heat. Once the egg wash has started to set, shake the frying pan so that the egg leaves the bottom of the pan smoothly and carefully turn it over with a spatula so that the yolk side touches the bottom of the pan. After setting, add a little boiling water, cover and simmer for 10 seconds, and then remove from the pan, so that the poached eggs are tender and not greasy.

If you want to eat soft-boiled eggs, you can fry only one side.

Fried eggs hacks:

1. Eggs should be put into the pot with hot oil, not cold oil into the pot, if the cold oil is put into the pot, the eggs can not be set quickly, and they will flow at will, resulting in poor frying of poached eggs;

2. The pot noodles should be processed in advance to keep them smooth and non-sticky, and the method is to heat the pot noodles and moisten the oil, so that some small gaps in the pot noodles will seep into the grease and become a non-stick effect, so that the fried poached eggs will not stick.