Wine-flavored osmanthus sugar-filled eggs
Overview
A few days ago, I went back to my parents’ house for a gathering. My friends and old neighbors came over and brought us the rice cooker version of candied eggs. They were made with selected local eggs. The uncooked red-orange egg yolks were really beautiful. So Q’s mother made this simple version of delicious candied eggs with sweet-scented osmanthus again the next day to share with everyone!
Tags
Ingredients
Steps
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Gently scrub the eggs clean
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Prepare a kitchen towel and spray it evenly (but do not drip water)
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Place the eggs on the bottom layer of the rice cooker, place the eggs, press the power button until they pop up and simmer for about 1 minute, then transfer the eggs to cold water and soak them until they cool down before peeling them
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Prepare water, mirin, soy sauce, Shaoxing wine and a tablespoon of osmanthus. Finally, cover the lid and soak the eggs for about 1 to 2 days and refrigerate
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Take out the cold candied eggs before use, cut them in half with a thin line and enjoy the delicious candied eggs!
