Ingredients
12 eggs, 25 g (about 1 oz) each of white fungus (snow fungus) and white lotus seeds.
Seasonings
200 g (about 1 cup) white sugar.
Instructions
1. Place the eggs in a pot, cover with cold water, and boil over high heat until fully cooked. Remove with a slotted spoon, transfer to a bowl, and cool under cold running water. Once cooled, peel off the shells.
2. Wash the white fungus, soak in cold water for 2-3 hours, then blanch in boiling water for 2 minutes, drain, and arrange on a plate together with the eggs.
3. Pour the sugar into a bowl, dissolve it with an appropriate amount of boiling water, then drizzle over the eggs and white fungus. Once plated, arrange cooked white lotus seeds into decorative patterns on top. This dish has a clean, bright appearance and a refreshingly sweet flavor.