"There are many ways to do this," Yohei Matsumoto explained. "There are first frozen eggs and then fry them in the pan, but there is a problem with the fried eggs made by this method, which is that you must poke them to know how the egg whites are fried. If they fail and the egg whites are still in a raw state, it will greatly affect consumption..."

"No wonder in the anime, it was made into rice bowl..." Bai Renzong thought to himself, "Then how did you make it?"

"I first cooked the eggs into soft-boiled eggs, then wrapped a layer of coat on the outside, fry them quickly on high heat, and fry them only on the surface of the batter, so that the egg yolks inside will be heated for a short time and will not be affected." Yohei Matsumoto said, raising a finger: "It will only be fried for less than a minute. After this time, the egg yolk will begin to solidify."

"So that's it..." Bai Renzong suddenly realized, "It seems that the anime is not all lie... But this dish also has details. Egg yolks are added to the batter outside, so the taste of the eggs is further improved when it tastes."

However, so far, everyone's creativity is actually very similar, and it is nothing more than using different forms of eggs to express the taste of eggs. But what Bai Renzong wants to see is a more distinctive dish made with eggs or other eggs, and a more...stunning dish.

For example, the dishes like Han Jiayi's "Yunni".

At this time, Master Luo Qing's cooking was also completed: "Please use it."

"This is..." Bai Renzong looked at the golden paste on the plate in front of him and sighed: "Sanbushi!" He turned to the camera and said excitedly: "Yes, this dish is a particularly famous dish in our traditional Chinese cuisine. Sanbushi. It is made of eggs, starch, sugar and water. After it is made, it does not stick to the plate, chopsticks and teeth, so it is called Sanbushi."

"But this dish is rarely sold in restaurants outside. Because this thing is to be honest, it is thankless. The production process is very troublesome and tiring, but because its ingredients are very cheap, it is not expensive, which is disproportionate to the time and effort it takes. Therefore, many stores now remove this dish from the menu, which is actually a pity."

As he said that, Bai Renzong rubbed his hands expectantly: "Okay, let's try it now... I'm going to tell you that it's the first time I've eaten Sanbushi, so I don't know if it's authentic. Let's just treat it as a brand new dish, and comment on its taste and taste."

Bai Renzong cut a small piece and showed it in front of the camera: "Did you see it? Don't stick to chopsticks or plates."

After saying that, he stuttered and ate, then closed his eyes and sighed, "Ah, it's really... I don't have to chew at all. I sucked it on my tongue and melted, and then it flowed into my stomach without sticking my teeth. The real three-no-touch sticking."

"Of course, this dish is not just a dish with three-dip, there are some details in it. I added my favorite fragrance of osmanthus. The fragrance on my Mumu is the fragrance of osmanthus, which I especially like..."

When he said this, Han Jiayi, who was still handling her own cooking, suddenly blushed, glared at him with complaint, and threw an expression like "Why is this person talking about everything!"

Bai Renzong continued: "In addition, in Sanbushi, a little salt was given appropriately to eliminate its sweetness. This technique is more common in Western desserts, but not very commonly used in Chinese desserts. It seems that Master Luo Qing has also begun to align with the world."

"Hey, there's no way. Chinese cuisine must keep pace with the times." Luo Qing smiled modestly, "Only by constantly learning more new knowledge can Chinese cuisine become more and more excellent. Learn to live until you are old."

"Xiaobai, mine is ready, too." Yang Hua smiled gracefully at this time, "Please use it."

"Oh, it's the egg Benedict." Bai Renzong said with interest: "This is a representative dish in the American 'Brunch' culture. The soft-boiled egg is covered with muffin cake, covered with bacon and sauce, and it is done. Regarding 'Brunch', the word is a collection of two words 'breakfast' and 'lunch', that is, brunch."

In his heart, Bai Renzong was a little skeptical about this work.

Although there is the work of eggs in Benedict's eggs, eggs are actually not the protagonists, but the supporting roles. I feel that Yang Hua should not make such a low-level mistake.

However, out of trust in Yang Hua, Bai Renzong tasted it first.

He poked the eggs on it, and the sticky yolks flowed out of the eggs, poured them onto the Muffin cake below, and then tasted them in the golden sauce. After taking a bite, Bai Renzong covered his mouth: "It's so delicious..."

Then, Bai Renzong said happily: "The one below is not a Muffin cake, but a kind of... souffle variant!"

Han Jiayi raised her eyebrows on the side, and Bai Renzong nodded: "That's right, just like Yunni made by Mumu, but it's the opposite! Yunni of Mumu makes the egg whites lighter by adjusting the amount of egg whites. But Chef Yang Hua makes the batter more firmer, forming this... dough cake? This taste is really special, a bit like... red velvet cake."

After thinking about it, Bai Renzong nodded: "That's right, that kind of delicate and soft... it's the red velvet cake, but it's not as tight as the red velvet cake, but it's even softer. It's so delicious with the egg Benedict and the sour and sour sauce on it!"

Bai Renzong said as he ate a big mouthful, and finished the whole portion of Benedict eggs in two or three strokes.

"Oh, I'm rude..." Bai Renzong wiped the corners of his mouth and sighed awkwardly.

"My friend, you like my cooking. This is my honor. How can you be rude?" Yang Hua's nose was almost upside down.

"I have to say that Chef Yang Hua's recent performance is quite eye-catching." Bai Renzong held his chin and smiled, "Others should work hard, but don't let Chef Yang Hua seize all the limelight alone, he will be proud."

"How could it be?" Yang Hua's expression suddenly returned to seriousness, "I just want you to have delicious dishes, Xiaobai!"

"Yes, yes." Bai Renzong smiled and shook his head: He was so proud that he was written on his face, and he still said, "How could he do it?"

At this time, Paul Patterck also brought his work to the table.

"Travel around the four countries." Chef Paul placed the tray in front of Bai Renzong.

The plate contains four eggs cut in half, but the yolks are dug out and filled with stuffing that looks a bit like egg yolks. This method of making is a bit like egg stuffed.

Bai Renzong gave it a bite and tasted it, then smiled and said, "It's grinding the egg yolk, adding yellow mustard, chili, pepper and salt, stirring evenly and squeezed back into the egg whites. This taste...sigh, so spicy! But it's delicious! And..."

Bai Renzong looked at the four-petal devil eggs in front of him: "It seems to be four flavors, but no matter how you say it is, it is a bit reluctant to finish it all. I will pick some egg yolks on it and try it."

As he said that, Bai Renzong tasted it one by one: "Oh? This was given to yogurt, this was given to curry... This was stirred with Japanese woodfish soup..."

Speaking of this, Bai Renzong suddenly realized: "I understand. These four eggs are made of four national styles. The first part is the British devil egg, the second part is the Turkish style, the third part is the Indian style curry egg, and the fourth part is the wood-fish soup. So it is called "Traveling around the Four Kingdoms"... It's interesting."

However, in this way, there are not many styles left for the remaining two people.

Han Jiayi and Ina Bonath will not know what kind of works they will produce. But judging from the current situation, we have basically used the styles that everyone can use, and the possibility of repeating them next is probably very high.

And the next one to do is Ina Bonath: "Please hurry up and taste it, the taste will be affected after the time."

On the plate in front of me was a dish similar to a steamed tea bowl, but the egg yolks could be seen from the surface of the bowl. Ina explained: "A small French baked egg cup."

Bai Renzong scooped up a spoon and tasted it: "This tender and smooth taste is like pudding. Seasoned with parsley, French mustard sauce, salt, parmesan cheese, and a little truffle oil to titian, and the eggs were added with onions and bacon. But the deep taste inside is..."

Bai Renzong closed his eyes and savored it, and replied, "It's a crab roe... It turns out that eggs are not the protagonist, the protagonist is this crab roe. Eggs are just used to provide the taste and fragrance of crab roe! It's really another village..."

After that, Han Jiayi immediately served her egg dishes.

"Full egg-filled cakes." Han Jiayi put a portion of the burrito in front of Bai Renzong and said with a smile.

"Full egg..." Bai Renzong raised his eyebrows. Indeed, he did not stipulate that he must use eggs, duck eggs, peeled eggs, squid eggs or other eggs.

However, the burrito in front of me really looks like there are only eggs inside. The crust on the outside is filled with poached eggs and meat slices, and a slice of lettuce and green onions are mixed. This is called "full egg-filled cake", which makes Bai Renzong a little confused.

He grabbed the pancake and took a bite, and then he realized it after he took a bite.

"So it's such a whole egg-filled cake..." Bai Renzong suddenly realized, "The dough is made of eggs and flour, and I don't know how this can be made into this... The egg tastes very strong. When I eat it, it feels like it is fried with egg liquid, but the taste is similar to that of a pancake."

"I used high-gluten flour." Han Jiayi explained with a smile, "using a large amount of egg liquid and a small amount of high-gluten flour, and then frying it out, this kind of cake crust with a strong egg flavor but a chewy texture."
Chapter completed!