Salt-baked eggs (rice cooker version) are salty, chewy and chewy
Overview
If you are tired of tea eggs and don't like boiled eggs, I suggest you try this salt-baked egg. It seems simple and tastes great. At first, my mother made salt-baked eggs with the attitude of giving it a try. I haven't dared to make more. I didn't expect that the finished product is unexpectedly delicious, salty and fragrant, with a bit of chewy feeling, and there is no fishy smell at all. It is an irreplaceable snack for home travel.
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Ingredients
Steps
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Clean 8 eggs and put them into a container. Add water to cover the eggs and soak them in 2 tablespoons of white vinegar for 20 minutes (the purpose is to let the calcium carbonate in the egg shells decompose into calcium acetate, which softens the egg shells and makes the salt-baked eggs more delicious).
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Prepare appropriate amount of salt and salt-baked chicken powder.
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Place a layer of kitchen paper on the bottom of the rice cooker, put the eggs in, add an appropriate amount of salt, and bake the chicken powder with salt. Two thirds of water.
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Standard mode for steaming rice. After the first cooking, there is still a small amount of water left. Press the rice cooking mode again.
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After the second cooking, the bottom is dry. Take it out to let it warm before eating.
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One of the magical ways to eat eggs is salt-baked eggs.
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It's very fragrant and delicious. I highly recommend trying it.
