Eggs with Garlic Sauce
1.
Wash the eggs, put them in cold water and boil them on a low heat. They are soft-boiled eggs, usually 7 to 8 minutes after the water boils. In about 10 minutes, the core will solidify, and if it takes more than 12 minutes, the egg will become old. Immediately after cooking, rinse the eggshell with cold water, knock the egg while rolling, and start peeling from the slightly rounded end (air chamber), so that the peeling is fast and complete.
2.
While cooking the eggs, pat the garlic horizontally with the back of a knife, and cut off the head of the garlic. The skin of the garlic is easy to take out without peeling the garlic one by one. The flattened garlic cloves are cut into small pieces with a knife, and then oxidized in the air for a while to increase the nutrition of allicin.
3.
Carefully cut the egg into small pieces with a knife.
4.
Add a small amount of vinegar to the minced garlic, mix well, then add cold soy sauce and sesame oil, and mix well. Add the vinegar first, the garlic will not be so spicy and salty. The June fresh soy sauce I use is lighter in color.
5.
Pour on the eggs, mix well, sprinkle a little chives and sesame seeds.
Tips:
1. Egg washing is to prevent the dirt on the surface of the eggshell from entering the egg through the pores of the eggshell.
2. There is no need to add salt, and the umami taste of soy sauce is enough for seasoning.
3. If you like spicy flavor, you can add chili oil or mix it with Laoganma. It's delicious.
