Steamed egg in broth

Steamed egg in broth

Introduction:

"The water egg steamed with high soup is rich in nutrition, rich in aroma, delicious, tender and smooth, with jelly like taste. It's really wonderful!"

Production steps:

Step 1: prepare materials.

Step 2: break the eggs into a bowl.

Step 3: add twice warm water and measure 4 cups with half the eggshell.

Step 4: add a bag of concentrated chicken soup and stir well.

Step 5: filter the egg several times with a sieve.

Step 6: wrap the steaming bowl with fresh-keeping film, fork a few holes with toothpick on it, put it into the boiling pot and steam for 8 minutes over medium low heat.

Step 7: pour a large spoon of delicious soy sauce on the steamed egg and sprinkle with chives.

Materials required:

Egg: 1

Concentrated chicken soup: one pack

Chives: one

Salt: right amount

Delicious soy sauce: right amount

Note: warm water must be added when adding water, and it is 1.5 to twice warm water. Use the screen to filter the egg several times, which is the key to make the structure of steamed egg uniform, fine and without bubbles. The steaming bowl must be covered with fresh-keeping film, so that the steamed eggs have no holes and good taste.

Production difficulty: simple

Process: steaming

Production time: 10 minutes

Taste: salty and fresh