French cuisine

Boiled eggs in rice cooker

It is said that only when the eggs are boiled and eaten, can they retain 100% nutrition; however, boiled eggs are always worried that the fire will burst into overflow pan, and the fire is small and time-consuming, and the boiled eggs need super-cold water to cut the shell. Now these methods are out of date; people are becoming more and more god, all kinds of life ideas can be thought of, see: just a rice cooker, two napkins and a little water, 5 minutes can be boiled to cut better fresh eggs, bring more convenience to your life.~~~

Food Material List

  • 1 Egg 4

Operational steps

  • 1 Prepare food and materials
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  • 2 Take out two napkins and spread them flat on the bottom of the rice cooker
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  • 3 Drip 15-20ML clear water
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  • 4 Put on the raw eggs.
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  • 5 Close the lid and start cooking
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  • 6 By the time the rice cooker automatically jumps to the heat preservation state (or opens in the middle to see that the napkins are dry).
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  • 7 Open the top cover and watch the napkins dried and knocked.
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  • 8 Take it out with napkins.
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  • 9 Boiled eggs, very good shelling
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  • 10 Cut the eggs, and the yolk will be fresh and tender.
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