How to make grilled quail eggs

Although quail eggs are small in size, their nutritional value is very high. They contain high-quality protein, a variety of vitamins and minerals, and have a good health-care effect on the body. There are many ways to eat quail eggs. They can be boiled or made into grilled quail eggs, which taste unique. The method of grilling quail eggs is also relatively simple. You need to prepare an appropriate amount of sesame oil, black pepper and other ingredients.

How to make grilled quail eggs

1. Brush a layer of sesame oil in the mold, crack the quail eggs, put them into the mold, and cut the seaweed into strips;

2. Sprinkle appropriate amount of salt, pepper and seaweed on the quail eggs (sprinkle some with seaweed, and spread your favorite sauce on the other part after baking); 3. Preheat the oven to 200 degrees, put the baking mold in, and set the timer for 7 minutes. When you see the quail eggs bulging in the middle, open the oven door and poke each quail egg with a toothpick. Finally, when the time is up, take them out; 4. The pepper and seaweed can be taken out and eaten, and you can also squeeze an appropriate amount of sauce on it.

Tips 1. You must apply a layer of sesame oil on the mold, so that the baked eggs will not stick at all and smell good; 2. My mold is a 12-piece egg waffle cake mold, which can be used for multiple purposes. The mold for octopus balls can also be used in this way;

3. You can add pepper, seaweed and other seasonings as you like. I ran out of barbecue seasoning at home, and I think barbecue flavor is also good; 4. The time does not need to be too long, make sure it is cooked. It will not taste good if it is too dry. The egg yolk is tender and tender. I think mine is a little too hot;

Golden color: The advanced and unique egg baking production line allows the eggs to roll 360° continuously during baking and be evenly heated. The surface of each baked egg presents an attractive golden luster. Chewy texture: Continuous baking and uniform heating evaporate the moisture in the egg skin, and the protein condenses into a solid that is thinner and more elastic, making it chewier and more tender in the mouth. Fresh and fragrant taste: Inheriting the classic century-old secret original fragrance, the taste of the eggs is integrated from the inside out, coupled with the unique baking process, making the eggs taste fresh and fragrant, with endless aftertaste.