Eggs with ginger walnuts (oven version)

Overview

Walnut-tempered eggs are a specialty snack in Taizhou. It is said that a long time ago, walnut-tempered eggs were considered a high-quality tonic in ordinary people's homes. Only women in confinement or those who were weak and needed tonic could eat it. However, many stores now specialize in selling eggs mixed with walnuts. Of course, there are many varieties, including ginger juice, longan, etc. Generally, they are not steamed in a pot, but in an enamel bowl or stainless steel bowl. A tile is placed between the bowl and the stove without water. The price per bowl is more than ten yuan, and these prices are the prices of small stores. I don’t have the tools and it’s the same thing using an oven.

Tags

• dessert
• brown sugar
• cold water
• egg
• rice wine
• walnut meat
• ginger

Ingredients

Steps

1. 1 Wash and cut the ginger into small pieces and wrap it in gauze.

   

2. 2 Use a rolling pin to pound out the juice. Strain the ginger juice.

   

3. 3 Add appropriate amount of brown sugar to the eggs and beat until the brown sugar dissolves.

   

4. 4 Add ginger juice and a small amount of water, stir evenly, and fill the baking bowl seven-quarters full. (Don't fill it too full, because it will expand when baking) Put it in a preheated oven and set the middle layer to 220 degrees for 10 minutes.

   

5. 5 While they are roasting, chop the walnuts into small pieces, mix with an appropriate amount of sugar, and mash them with a rolling pin.

   

6. 6 While they are roasting, chop the walnuts into small pieces, mix with an appropriate amount of sugar, and mash them with a rolling pin.