How to hold an egg perfectly

"Hold an egg" means to crack an egg into the noodles when cooking. In my hometown, it is also called a poached egg (but the "poached egg" in the south is a fried egg). It is a perfect "hold an egg". The egg white is tender and smooth, and the yolk is just right, leaving you with a mouthful of egg fragrance. But making perfect eggs is not an easy task. Either they fly everywhere and become egg drop soup, or the eggs sink and the whites stick to the bottom of the pot. In the end, you only get a yolk. I also had to put a lot of effort into washing the pot. How to create a perfect egg, I will introduce two methods based on my personal experience.

1. Low-end approach. This requires the help of a prop - a spoon. After the water is boiled, scald the spoon with hot water, and then crack the egg into the spoon. With the spoon fixed, the egg must be round and will not fly off. If you are afraid of sticking to the spoon, you can put less oil in it and it will be foolproof. Low technical content and high success rate.

2. High-end practices. There is no need to use tools. After the water boils, do not turn off the heat and keep it in a boiling state, otherwise the eggs will sink to the bottom. Beat the eggs on the water without splashing water, and carefully use a spoon or chopsticks to maintain the shape until the shape is Completely solidify and cook over increased heat. This requires a little bit of skill and control over the heat, so it's called a high-end method.

Northerners say, "You get dumplings on the bus and noodles get off the bus." Every time I go home, what I think about most before I get home is the bowl of hand-made noodles with clear soup made by my mother. I never forget to tell my mother: " "Hold an egg", then serve a few bites of noodles with pickled vegetables, and then take a bite of a white "poached egg". The satisfaction is like returning home.