A different way of preparing eggs, where some perfumed ingredients and special sauce produce a combination of flavors worthy of taste
French eggs can get quite another taste when prepared in Asian style. The secret lies at the ends of gold and chroncans of the egg white, while yellow remains soft and creamy.
Soy sauce, ginger, liteta, and hot pepper give this recipe a special aroma, turning a typical breakfast into a delicious dish.
Preparation takes about 10 minutes and does not require complex components.
Equipment
- 4 eggs
- 4 tablespoons of oil
- 2 New onions
- 1 red pepper
- 1 Green pepper
For the sauce:
- 2 tablespoon soy sauce
- 1 tablespoon litime juice
- 1 teaspoon sesame oil
- 1,122 teaspoons
- 152 teaspoons gray ginger
Preparation
1. Get the sauce ready
In a small container, she mixed soy sauce, litma juice, sumam oil, honey, and minced ginger.
Cut off the fine onions, and the hot peppers cut in thin circles.
2. reden the eggs until the ends become crotch
Warm the oil well in a frying pan, and break the eggs carefully.
To create the characteristic ends of gold and chrocans, it is important that oil be hot enough before the eggs are added.
Fry from one or two eggs at a time so that the oil temperature does not get too low.
With a spoon, take some hot oil from the pan, and carefully dump it on the egg whites until they are golden and become chroncans. The yellow must remain soft.
3. Add Emortic Perserators
Put the eggs on the plate immediately, spray them with wet onions and hot pepper circles.
Take some of the prepared sauce upstairs, and serve the rest separately.
Tip: To make the morning even more complete, serve the eggs with boiled rice or toast. If you don’t prefer hot food, reduce the amount of peppers.
The result is a scenty breakfast, with chrocan edges, soft yellows, and a delightful combination of salty, sour, and easy to sweet. /Telegraphy/
