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1. Prepare the ingredients; tap a hole in the egg to separate the white and yolk. Put the egg whites in a water- and oil-free container (must be water- and oil-free). Put the egg yolk in the eggshell for later use
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2. Add a few drops of vinegar or lemon juice to the egg whites. Hit a big bubble. Add five grams of sugar and continue to beat. (I use hand beater. If you have a whisk, you don’t need to add sugar or vinegar)
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3. Bubbles for delicate typing. Add five grams of sugar and continue to beat
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4. The lines will not disappear immediately when the whisk is lifted. Finally add 5 grams of sugar to beat
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5. Dispense until the egg whites are upside down and won’t flow down
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6. The beaten egg white should look like this. Put baking paper on the test tray.
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7. Take a spatula and scrape some onto the baking sheet. Carefully make a nest out and put on the prepared egg yolk.
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8. Put it in the oven and bake at 150 degrees for 5 minutes. Then take it out and use a toothpick to make a few small holes in the egg yolk. Be careful. (According to your own situation) Those who like to eat soft eggs follow this recipe. If you like fully cooked, use low-temperature baking. It is recommended to use the lower heat of 150 and the upper heat of 120 degrees.
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9. Okay. Softer than cotton candy
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Tips:The egg whites must be sent patiently. During the test, you can use a toothpick to make a few small holes on the surface of the egg yolk (the yolk is easy to cook). If you eat it by yourself, I suggest using 130 degrees and 150 degrees. Bake it longer. Just look good.
