Name: Coconut Milk Topped Egg
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 root carrot; 1/2 root White radish; 1/2 root lettuce; 1/2 root Ham; 3 pcs egg; 17 quail eggs; 12 Small mushroom; A cup Coconut milk; Some oil; Some Corn flour

Coconut Milk Topped Egg

by Confused little ai

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

I bought a scraper a few days ago and have been cooking shredded vegetables for these two days. Yesterday, a small pot friend from Ko Nai came to my house as a guest. I wanted to cook something different for my children. It must be beautiful, but also taste and nutrition. So the coconut milk topped with egg-flavored milk is out! "

Coconut Milk Topped Egg

1. Put the quail eggs into the electric pot to cook and remove the shells; shred the white radish, carrots, lettuce, and ham for later use;

2. Stir the eggs in a bowl, then fry them in an electric pan that has been filled with oil, and put them on a disc; then put the sliced radish, lettuce, and ham on the eggs;

3. Place the peeled quail eggs along the eggs, and put mushrooms outside the quail eggs;

4. Put the disc into the steaming dish of the electric pot, add water to the outer pot, and press the switch. It takes about 10 minutes.

5. Pour the coconut milk into the outer pot and heat, add the cornstarch water, stir evenly, and pour it on the disc.

Tips:
1. Soak the boiled quail eggs in cold water for a while and then peel them off

2. When frying eggs, be careful not to fry them too old, and try not to fry them badly

3. Coconut milk thickening and heating can make the coconut milk more tangy and taste better