Ai Ye Boiled Eggs [mrs. Su Yan’s Private Kitchen]

Ai Ye Boiled Eggs [mrs. Su Yan’s Private Kitchen]

1. Prepare the three main ingredients and weigh them. Moxa leaves need to be rinsed with clean water repeatedly and drained for later use.

2. Boil the eggs, put cold water and eggs into the pot.

3. Keep the lid on the pot for cooking eggs, medium heat for 5 minutes, turn off the heat, and let it sit for 15 minutes. (The egg yolk cooked in this way is very tender and will not have a dry taste)

4. While boiling the eggs, start to boil the mugwort water, and put 2000ml of cold water and mugwort into the pot.

5. After the mugwort water is boiled, turn to low heat and continue to boil for 20 minutes.

6. After the eggs have been simmered, rinse the egg shells with cold water, peel the shells, and rinse for later use.

7. Sift the boiled mugwort water to remove the mugwort leaves and save the mugwort water for later use.

8. Pour the mugwort water back into the pot and cook with the eggs. Add brown sugar. After the water is boiled, turn off the heat when all the brown sugar has melted.

9. If you find it troublesome to boil eggs, you can boil the mugwort brown sugar in water, then directly break the eggs into the water, drink the soup and eat the eggs.