Chicken eggs have high nutritional value and various cooking methods. They are very useful civilian ingredients. They can transform into scrambled eggs, steamed eggs, Omni eggs, soft-boiled eggs and other dishes. As long as you learn these tricks, they can simply upgrade the flavor.

First trick: Add a small teaspoon of meanitus to the egg liquid and fry it to make a beautiful egg roll.

Second trick: Add Taibai powder to the egg liquid to increase the smooth texture.

The third trick: The perfect ratio of steamed eggs is a bowl of water plus two eggs. When steaming, remember to use chopsticks to hold the pot so that the steam can come out so that the surface of the steamed egg will be smooth.

The fourth trick: Soft and tender Yuzi Burning. The secret to delicious food is that it adds more mountain medicine mud. The sticky taste makes Yuzi Burning more elegant.

The fifth trick: Om eggs should be light. The secret is to quickly cook with size-to-size tins: fry 2 large eggs or 3 medium-sized eggs with 9 inches (23 cm) for less than 1 minute.

The sixth trick: When making drunken moon (heart-to-beating drunken egg yellow), marinate in the refrigerator for more than 8 hours or put overnight. The egg yellow will turn into a heart-to-beating state, and it will melt on the hot white rice. It is the most delicious time to enjoy it.

The seventh trick: Don't cure it, but soak the vanilla eggs slowly in the sauce. The flavor will be best for two days and can be stored for up to one week. Knead fresh herbs with your hands to create a more fragrant aroma.

(This article is authorized to be reprinted from Taiwan’s good food)