Agate egg
Agate eggs are salty and fresh in taste and steamed. It is similar to three color steamed eggs. The method is simple, the finished product is amazing, and it is suitable for hospitality dishes.1. Steamed preserved eggs should be cooled before cutting. They do not stick to the knife and are easy to cut2. When filling preserved eggs, fill as many as possible. At this time, a lot of egg white will overflow. Too much egg white will taste very salty. (I feel that I have filled too much, and there is not much finished protein, which affects the appearance)3. Wrap the small hole tightly when wrapping the plastic wrap, otherwise it is easy to bulge when steaming.
Step 1 . Three raw Salted duck egg and two Century egg
Step 2 . Steam the Century egg for 15 minutes to make it firm
Step 3 . Let the steamed Century egg cool and peel off the skin
Step 4 . Dice
Step 5 . Knock a hole on the top of raw Salted duck egg
Step 6 . Put diced Century egg into it and fill it up. During this process, a lot of protein will flow out, so it won't be too salty
Step 7 . Wrap the entire salted egg tightly with plastic wrap
Step 8 . Then steam for another 20 minutes, let it cool and peel off the shell before serving
Step 9 . After cooling and peeling, it can be eaten
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