Ingredients:
10 eggs
5 grams (1 tsp) previously cooked oil
2 grams (1/3 tsp) salt
1 gram (1/4 tsp) MSG
5 grams (1/6 oz) finely cut scallions
Directions:
1.
Heat water over strong fire and turn to low fire when the water
boils. One by one, crack the eggs into the boiling water and push
them gently with a ladle so as not to let the eggs get stuck to the
bottom of the pot. When they rise, put on the pot cover for 2
minutes. Drop the eggs into a soup bowl.
2.
Heat the liquid to a boiling point, skim off the egg foam, add the
salt, MSG, scallions and previously cooked oil. Pour liquid onto
the eggs.
Features: White in color, the eggs are slippery outside and
tender inside.
Taste: Salty to the right taste.
|
