Hard-boiled eggs with Swiss sauce

Overview

Swiss sauce can not only cook chicken wings, but also eggs. It has a special flavor and can be used for breakfast or as a meal. As long as the juice is cooked, the process of boiling eggs is simpler than that of chicken wings. Recently, I saw someone making flowered tea eggs and braised eggs on several websites. They are very cute and beautiful. This time I took the opportunity of boiling Swiss eggs to learn how to make them. Just for fun, if you have time and energy, you might as well give it a try.

Tags

• staple food
• home cooking
• chenpi
• egg
• jade cinnamon
• licorice
• light soy sauce
• old soy sauce
• onions
• rock sugar
• star anise
• ginger

Ingredients

Steps

1. 1 Boil the eggs in water, peel 4 of them, crack 2 of them, take a piece of gauze that is big enough to wrap one egg, and wrap as many eggs with flowers as you want;

   

2. 2 Take coriander leaves and stick them on the surface of the peeled hard-boiled eggs, wrap them tightly with gauze, and tie the opening with a small rope. The tighter the better, the principle is that the vegetable leaves cover the surface of the eggs, so that the covered surface of the eggs cannot absorb the color of the juice or as little as possible;

   

3. 3 Prepare the Swiss sauce. If it is too thick, add some water or stock and put all the eggs into the pot;

   

4. 4 Pour into the Swiss sauce and simmer over low heat until the sauce almost covers the surface of the eggs. Turn the eggs frequently because the eggs will float up;

   

5. 5 Wait until the eggs are cooked until they are colored, pick them up, untie the rope, gently scrape off the coriander leaves, and the flowered eggs are made. Peel off the shells of the unshelled eggs, and the eggs with cracked walls are also made, but the flavor is not as strong as that after peeling and boiling in the juice.