Marinated Eggs in Broth

Name: Marinated Eggs in Broth
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 10 egg; Some Broth; 2 tablets Bay leaf; 1 piece Aniseed

by Mom Nini

4.7 (1)

Favorite

7

Difficulty

Easy

Time

10m

Serving

4

How do you eat your stewed pork soup? Are they all thrown away? That's a pity, I will give you a delicious recipe today, let’s try it together

Ingredients

10 Egg

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Some Broth
2 tablets Bay Leaf
1 piece Aniseed

Marinated Eggs in Broth

1. Wash the surface of the egg with clean water

2. First, here is a little trick for easy peeling of eggs: prepare a pin like this

3. Make a piercing at the bottom of the big end of the egg

4. Put the cold water in the egg into a pot and boil over high heat. Turn off the heat for 5 minutes after boiling.

5. See if the eggs peeled with this trick are smooth and smooth

6. Look, all of them

7. Use a faster knife to make a few strokes on the surface of the egg

8. Skim the slick oil from the leftover broth, add the aniseed and sage leaves and bring to a boil over high heat

9. Finally, put the eggs in the soup and put them in the refrigerator to soak overnight. The longer the soaking time, the better.

Tips:
1. Don't overcook the eggs so that they don't have a soft and delicious taste.
2. The broth is salty, no need to add salt.

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