Soy Sauce Soft-boiled Egg
by Tian Luo girl
Favorite
Difficulty
Easy
Time
10m
Serving
2
I have always been a good baby who loves to eat breakfast on time and is not very picky since I was young, except in one case-that is, when there are hard-boiled eggs in the morning-as long as I see a forehead comparable to a monk on the breakfast plate I started to talk about the bright boiled eggs, trying to make my family forget whether I had eaten them or not. It is a pity that my intellectual family does not lack the most memorable parents. After numerous laps of Tai Chi, they still have to frown and swallow the bomb-like hard boiled egg. The egg whites are okay, especially the yolks. As long as you take a bite and see the gray film on the outside of the egg yolks after a long time of cooking, Qi's whole heart is full of the word "refusal" in capitals. But after all, my arms couldn't squeeze my thighs. In the end, I confessed and swallowed the dull egg yolk that could choke people...
Later, I offered to use preserved eggs or salted duck eggs in exchange. The yolks of the preserved eggs are soft and smooth and there is juice. The yolks of the salted duck eggs are oily and sandy, so delicious, but... the chemist father strictly forbids me to eat too many preserved eggs. At the same time, I will never tolerate my attempt to throw away the salty egg whites, so these two methods are also considered stranded.
In the end, various kinds of fried eggs, scrambled egg rolls and egg skins (yes, the thin ones in cold noodles) appeared in my breakfast. It all depends on which pot Dad wants to start with today...
Until I came across a bowl of ramen that was shocking—the soft-boiled egg in the middle... the egg white was soft and slippery, the saltiness was just right, the outermost layer of egg yolk had been solidified, but there was still juice inside, it was simply my favorite The taste of the preserved egg yolk!
I think it’s a bit abrupt to say "I tried it later and it really succeeded" immediately, but... I really have to say this. Of course, please pay attention to my WeChat public account "Girl Tian Luo" before.
Later, I offered to use preserved eggs or salted duck eggs in exchange. The yolks of the preserved eggs are soft and smooth and there is juice. The yolks of the salted duck eggs are oily and sandy, so delicious, but... the chemist father strictly forbids me to eat too many preserved eggs. At the same time, I will never tolerate my attempt to throw away the salty egg whites, so these two methods are also considered stranded.
In the end, various kinds of fried eggs, scrambled egg rolls and egg skins (yes, the thin ones in cold noodles) appeared in my breakfast. It all depends on which pot Dad wants to start with today...
Until I came across a bowl of ramen that was shocking—the soft-boiled egg in the middle... the egg white was soft and slippery, the saltiness was just right, the outermost layer of egg yolk had been solidified, but there was still juice inside, it was simply my favorite The taste of the preserved egg yolk!
I think it’s a bit abrupt to say "I tried it later and it really succeeded" immediately, but... I really have to say this. Of course, please pay attention to my WeChat public account "Girl Tian Luo" before.
