Add a spoon of cold water before the coagulation of frying egg yolk. It will reserve its tenderness and color.
煎荷包蛋时，在蛋黄即将凝固之际，可浇上一汤匙冷开水。这会让蛋熟后又黄又嫩，色味俱佳。
Add a spoon of cold water before the coagulation of frying egg yolk. It will reserve its tenderness and color.
煎荷包蛋时，在蛋黄即将凝固之际，可浇上一汤匙冷开水。这会让蛋熟后又黄又嫩，色味俱佳。
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