Made with Thean Heong
Ingredients
Boil the eggs in a pot under cold water for 8 minutes, then soak in water to cool down.
Knock out the texture of the eggshell, the more cracks the more delicious it will be.
Add eggs and water to cover the eggs in the rice cooker, then add all the spices and seasonings.
Cover the pot, press the cooking button, cook for about 40 minutes, and keep warm for 3-4 hours after cooking. It will be more delicious if soaked in the soup overnight.