What are the delicacies that can be made with eggs?

Egg rolls - <>

Materials. Ingredients: 4 eggs: 2 tablespoons of peanut oil, 1 teaspoon of salt, 5 ml of cooking wine, 10 grams of green onions, 10 grams of ham, 1 teaspoon of starch.

1.Ingredients: eggs, ham, shallots.

2.Crack the eggs into a bowl.

3.Cule the shallots and ham respectively.

4.Add an appropriate amount of cooking wine to the eggs and beat them.

5.Add chopped green onion and ham.

6.Add salt and starch and mix well.

7.Brush the pan with oil.

8.Pour in part of the egg mixture and fry until set.

9.Then roll it up along one side.

10.Pour in the egg wash over the vacated portion.

11.After solidification, continue to roll up.

12.Then repeat until you run out of egg wash, the more steps you have, the more layers you will roll up.

Egg scones - <>

Materials. Ingredients: 200 grams of flour, 120 grams of water, 2 eggs, accessories: 1 teaspoon of olive oil, 1 teaspoon of salt, 15 grams of chopped green onions.

1.Mix the flour with a pinch of salt in warm water to form a soft dough, cover with plastic wrap and let loose for 10 minutes.

2.Divide into three large dough and three small dough.

3.Take one of the large doughs and roll it out into a bun skin; Take a small piece of dough, dip it in oil and set it away.

4.Wrap in buns.

5.Close the mouth down and roll it out again, as thick as you like (not too thick, of course).

6.Beat the eggs, add a pinch of salt and chopped green onion and mix thoroughly.

7.Put a little oil in the pan and start the pancakes. If the cake is rolled thinly, it will soon bubble up, so pick the bubble with chopsticks and pour in the egg mixture.

8.If the cake is rolled out a little thicker, turn it over after the bottom surface is slightly fixed to facilitate the cake to bubble.

9.The two sides are slightly seared, and the cake has been blistered and successfully layered. Turn it over again.

10.Use chopsticks to pick a small opening, pour in the egg mixture, and cook over low heat.

11.Turn over and continue to sear for 5-10 seconds, until the egg mixture is completely set, then turn off the heat.

Beer braised eggs - <>

Materials. Ingredients: 9 eggs, auxiliary materials: 1 bottle of beer, 6 grams of salt, 10 grams of sugar, 1 tablespoon of dark soy sauce, appropriate amount of water.

1.Wash the eggs, cool the pan under cold water and cook.

2.After cooking, soak in cold water, peel the shell and put it in a pot, and put in a bottle of beer.

3.Add salt to the pot.

4.Add sugar to the pan again.

5.Finally, add the dark soy sauce.

6.After boiling, cook over low heat, and turn off the heat when the soup is collected.

Mash eggs - <>

Materials. Ingredients: 2 eggs, 50 grams of mash grains, accessories: 10 wolfberries, 5 grams of sugar, appropriate amount of water.

1.Prepare the raw materials.

2.Add an appropriate amount of water to a pot and bring to a boil.

3.Reduce the heat to low and lightly crack in the eggs.

4.Add the goji berries.

5.The egg yolk solidifies and adds the mash.

6.Remove from heat and add a pinch of sugar.

7.Out of the pot.

Eggs are usually used to hang the batter, and fried things will be very crispy. It can also be steamed, boiled, and fried with eggs. Stew. For example, steamed egg custard. Poached egg. Egg stew, using eggs to make cakes and other pastries.

Eggs are used in delicacies made with eggs, such as egg custard, egg yolk crisp, dried eggs, and tea eggs.

Scrambled eggs with tomato, scrambled eggs with bitter melon, omelets, etc.

There are countless dishes that can be made with eggs, such as spiced tea eggs, egg pudding, tomato and egg soup, scrambled eggs, egg scones, egg custard, and so on.

There are also leek stall eggs, chili scrambled eggs, tiger skin eggs, slippery eggs, etc., whether they are made alone or with other ingredients, eggs are indispensable.

Eggs are a very nutritious food, and they can also be used to make a variety of delicacies. When it comes to eggs first, people will think of scrambled eggs with tomatoes, because scrambled eggs with tomatoes are really a famous dish, and almost everywhere you can find this dish. Scrambled eggs with tomatoes are very delicious, but be sure to pay attention to how they are made, otherwise the scrambled tomatoes and eggs will not be particularly delicious.

When making scrambled eggs with tomatoes, be sure to scramble the eggs first and fry them out for later use, and then fry the tomatoes at this time, try to peel the tomatoes as much as possible.

Scrambled eggs with tomatoes

Scrambled eggs with tomatoes can be divided into different flavors, but if you want a sweeter flavor, you can add some white sugar to the stir-fry. If you want to eat a softer and glutinous taste, you can fry the tomatoes for a while, but if you want to eat the texture of the tomatoes, it is recommended not to fry them for too long. When the tomatoes are fried, put the eggs in the pan and stir-fry them together, mix the two evenly, add a little seasoning, and you can get out of the pan.

Egg drop soup

In addition to scrambled eggs with tomatoes, there are many people who like to beat egg drop soup with eggs in the summer. Whether it's seaweed egg drop soup or tomato egg drop soup, in fact, egg drop is very knowledgeable, because if you are not careful, the egg drop will be turned into egg pieces. Therefore, when making egg drop soup, you must pay attention to making all the preparations first, and then add eggs at the end.

When adding the egg mixture, use chopsticks to stir the boiling water in the pot constantly, so that the egg curds can become smaller and silkier. <>

Egg custard

In addition to these, there are actually many people who like to eat egg custard, and steamed egg custard is also very convenient. You can choose the number of eggs according to your appetite, add the appropriate seasoning and add some water after beating them into the bowl. Later, you can add some small grinding oil to the mixed egg mixture, which will make the whole egg custard more fragrant.

When steaming the egg custard, try to seal the mouth of the basin with plastic wrap and poke a few holes in the plastic wrap, so that the steamed egg custard is more tender.

Eggs can be made into scrambled eggs with tomatoes, and the specific method is as follows:

Ingredients: Eggs, tomatoes.

Excipients: salt, onion, garlic, sugar, starch, water, edible oil.

Tools: cutting boards, knives, bowls, pots, plates.

1. Prepare the required materials.

2. Cut two knives on the top of the tomatoes, blanch them in boiling water for one minute to peel them.

3. Cut into hob blocks.

4. Prepare chopped green onions and minced garlic.

5. Knock the eggs into a bowl, add a pinch of salt and beat them.

6. Heat the pot, pour the oil, and use more oil to be hungry for the air.

7. After the oil is hot, turn off the low heat, pour in the egg liquid, and turn off the heat when the egg liquid is not completely solidified, so that the eggs are smooth and tender.

8. Use chopsticks to break up the eggs.

9. Put out the eggs after scrambling to avoid continuing to be heated and getting old.

10. Pour in a little base oil, turn off the low heat, and stir-fry the minced garlic until fragrant.

<>12. After stir-frying the soup, add an appropriate amount of salt and sugar to taste.

13. Pour in the eggs and stir-fry quickly.

14. If there is too much juice, you can hook some thick juice.

15. Put it back on the plate and sprinkle with chopped green onions for garnish.

1. Egg pudding.

Ingredients: Eggs, milk, sugar.

1. Pour eggs into the milk and mix, add a little white sugar, and stir well.

2. Sift the milk and egg mixture and pour it into a baking bowl.

3. Cover with plastic wrap and let stand for 10 minutes.

4. Then put it in the oven and bake at 200 degrees for 20 minutes.

2. Chopped pepper and eggs scrambled with snow ferns.

Ingredients: Eggs, mushrooms, chopped peppers.

1. Wash the mushrooms and cut them into small pieces for later use.

2. Heat the pan with cold oil, add the egg liquid and fry until it solidifies and scatters and sets aside.

3. Leave the oil in the pot and fry it in the snow.

4. Add a little chopped chili pepper and stir-fry until fragrant, add eggs, a little oyster sauce to enhance freshness, and stir-fry evenly.

3. Scrambled eggs with oyster mushrooms.

Ingredients: oyster mushrooms, eggs, green onions, a little red pepper.

1. Wash the green onions, chop the green onions, wash and tear the oyster mushrooms into small florets and drain the water.

2. Add water to the pot and bring to a boil, blanch the oyster mushrooms and red peppers, and drain the water.

3. Heat the pan with cold oil, add the egg liquid and fry until it solidifies and scatters and sets aside.

4. Add a little oil to the pot, add the shallots and stir-fry until fragrant, add oyster mushrooms and red peppers and stir-fry evenly.

5. Add the eggs and chopped green onion and stir-fry evenly, add a little salt and oyster sauce to taste.

Fourth, egg custard and meat foam.

Ingredients: Eggs, minced meat, salt, light soy sauce, oyster sauce.

1. Stir the egg mixture, add a little salt to mix, a little warm water and stir well, sieve and pour into a basin.

2. Cover the egg wash with plastic wrap, insert a few small holes in a toothpick, and steam in a pot with hot water for 8 minutes.

3. Heat the pan with cold oil, add the minced meat and stir-fry until fragrant.

4. Stir-fry the minced meat to change color, add light soy sauce, oyster sauce and a little salt and stir-fry until fragrant, and a little water starch thickens and thickens.

5. Pour the fried minced meat over the steamed eggs.

5. Fried eggs with vermicelli.

Ingredients: Vermicelli, eggs, chopped green onions.

1. Wash the green onion and cut the green onion, soak the vermicelli and cut it into small pieces.

2. Add eggs to the vermicelli.

3. Add chopped green onion and salt and mix well.

4. Heat the pan with cold oil, pour in the egg vermicelli and fry in the pan until both sides are golden brown and ripe.

Eggs can also be used to make omelets, egg fried rice, fried eggs, soft-boiled eggs, tomato scrambled eggs, poached eggs and other delicacies. Eggs are one of the most common delicacies in daily life, and can be made into a variety of delicacies by cooking, frying, stir-frying, baking, etc.

At room temperature, the shelf life of raw eggs is usually half a month to a month, and when the temperature is low, the shelf life can be extended to one and a half months.

Hard-boiled eggs have a relatively short shelf life, and can only be stored for 1-2 days at room temperature, so hard-boiled eggs should be eaten as soon as possible.

When preserving eggs, the big head of the egg should be facing up and the small head facing down, which can prevent microorganisms from invading the yolk from the air chamber, so that the egg can be better preserved.

Scrambled eggs with tomatoes.

Prepare the required ingredients, usually we use two or three eggs with the same size of tomatoes. The ratio of eggs to tomatoes is crucial, if there are fewer tomatoes, the scrambled eggs will feel less flavorful and greasy, the fried dishes will be drier, and too many tomatoes will be too sour and too much soup.

Knock the eggs into a bowl, pour in a few drops of vinegar, beat evenly until the egg yolks and egg whites are fully combined, chop the green onions, mince the ginger, and slice the garlic.

Heat oil in the pan to a slightly more oil than usual for stir-frying, and shake the pan before pouring the eggs so that the oil fills the bottom of the pan so that the eggs don't stick to the walls of the pan. Pour in the egg mixture, spread out the egg cake, wait for the egg liquid to heat until it is slightly solidified, then stir-fry the eggs into pieces, put the eggs out for later use, put a little more oil, so that the scrambled eggs taste fragrant and fluffy. If there is less oil, the egg liquid will stick to the pan easily.

Add a little oil to the pot and heat it, add chopped green onions and minced ginger and stir-fry until fragrant, then add tomatoes and stir-fry to bring out the juice. Since tomato pulp contains a lot of water, there will be water precipitation.

Add the scrambled egg cubes, add sugar, stir-fry evenly, and simmer for a while to fully blend the flavor of the egg cubes and tomatoes.

Pepper eggs.

1.Prepare the ingredients:

Prepare a handful of peppercorns, remove the roots first, and then change the knife and cut them into rings for later use.

Beat 4 eggs into a bowl, add 1 gram of salt, 1 gram of pepper, and 3 grams of aged vinegar to make the eggs more tender, stir well and set aside.

Chop some green onions and ginger and set aside.

2.Start cooking:

Heat oil in the pot, pour in the eggs when the oil temperature is 6 into the heat, stir gently to make the eggs evenly heated, and quickly stir-fry a few times after the eggs are set, and the eggs should not be fried for too long, otherwise it is easy to fry the old.

Heat the oil in the pot again, pour in the green onion and ginger after the oil is hot, pour in the pepper ring and stir-fry over medium heat for 1 minute, fry the pepper until it is broken, pour in the scrambled eggs and continue to stir-fry evenly, and start seasoning: add an appropriate amount of salt, sugar, light soy sauce, turn on the high heat to quickly flavor the ingredients, stir-fry evenly and then you can get out of the pot, and a spicy pepper egg is ready.

Scrambled eggs with tomatoes, scrambled eggs with leeks. Scrambled eggs with okra, scrambled eggs with chopped peppers, steamed egg drops, scrambled eggs with garlic sprouts, seaweed egg drop soup, spicy braised eggs, egg rolls, egg skins, poached eggs, egg dumplings, egg tarts, a lot, what you like can collect a recipe according to your taste, and make your own meal.

Scrambled eggs with oyster mushrooms.

Ingredients: 2 oyster mushrooms; 3 eggs; 1 green pepper; 1 red pepper; half an onion; 1 tablespoon of soy sauce; 1 teaspoon of oyster sauce; Thirteen spices to taste; 1 tablespoon of bean paste; sugar to taste; salt to taste; 2 cloves of garlic; Shallots to taste.

Method: Wash the oyster mushrooms and cut into sections.

Tear the oyster mushrooms into strips.

Cut the green and red peppers into diagonal pieces with hobs, cut the onion into strips, mince the garlic, and cut the green onion into sections for later use.

Add an appropriate amount of water to the pot and bring to a boil, add the torn oyster mushrooms, blanch for 20 seconds, and then remove (cover the pot and simmer).

Beat the eggs. Heat an appropriate amount of oil in a pot, pour in the eggs, and quickly cook with chopsticks and set aside.

Pour an appropriate amount of oil into the pot and heat it, add garlic and bean paste and stir-fry the chopped green and red peppers, quickly stir-fry the onion until the raw king oyster mushrooms are broken, pour in the light soy sauce, oyster sauce, thirteen spices, sugar and salt and stir-fry evenly, and then stir-fry the eggs evenly.

Egg custard, poached eggs, tomato scrambled eggs, leek scrambled eggs, egg cakes, egg drop wine and so on.

Egg custard is definitely a delicacy for all ages, it is tender and delicate, easy to absorb, especially suitable for the elderly and children. When making egg custard, it is necessary to stir the egg mixture thoroughly, boil the water and then put the stirred egg mixture into it to steam, and do not cover the pot tightly when steaming, so as to prevent honeycomb eyes from affecting the aesthetics. After removing from the pan, add a few drops of sesame oil to the egg custard, or sprinkle with chopped green onions, which will be more delicious.