Three Forms of Egg Dishes

Ingredients

Method

1. Make the Caramel Cream Sauce

   1

   Put the granulated sugar in a saucepan over medium heat. Continue heating, giving the pan an occasional gentle shake until the sugar has melted and caramelized into a golden brown sauce.

2. 2

   Then take it off the heat and slowly stir in the cream. Add the pinch of salt and continue to stir as it cools down.

3. 3

   Poke the tip of an egg with a knife to open a small hole about one centimeter in diameter. Use a toothpick to puncture the yolk, and then pour out the insides of the egg which we’ll be saving for later use in step 4.

4. 4

   Mix the cold milk, the insides of the egg, and the caramel cream sauce in a blender. Use a funnel to pour it into the eggshell from step 3. Put a straw in the hole, serve in a dish that can hold the eggs upright, and you’re done! If you want to serve them in glasses, simply pour into two glasses, and garnish with whipped cream and mint leaves.