• 3 tablespoons of heavy cream
• Five small branches are fresh Baili incense
• 1 clove garlic, grind
• Broken red pepper tablets
• Jewish salt and fresh black pepper powder
• 2 big eggs
Add thick cream, Baili Small branches, garlic, red pepper slices, 1/4 teaspoons of salt and a little black pepper to 8 -inch non -stick pan. Use 1/4 teaspoon of salt and a little black pepper to break the eggs, and then season. Boil at medium temperature until the cream starts with caramel around the edges, and the egg white has just solidified for 3 to 4 minutes. Take the pot from the heat and cover it with a tight lid until the egg yolk is slightly firm, but still slightly runny nose, about 1 minute. Pass the eggs on the board with a shovel; discard the small branches of Baili.
Cooking time: 10 minutes
Instead of cooking eggs in butter or oil, it is better to “fried” them in thick cream, while enhancing the taste. When the thick cream is boiling, the liquid butter is separated from the butter solid, and it begins to become brown -basically fried eggs and give the nut flavor. Here, we use fresh Baili, garlic and red pepper slices to season cream, and make perfect egg fillings for avocado toast, but the possibility is endless. The secret of success is to scatter a thin layer of cream in the non -stick pan, and then cover it. If you do n’t have a lid, do n’t worry; hot plates or baking trays will be done.