Chinese Solid Eggs:Ok, so here’s an egg. Looks like a normal hard-boiled egg – peel it, cut it in half, and there is no yolk. Now maybe you immediately know what’s going on here, but for me the first time I saw these they really kinda messed with my head.
So. For those of you playing along at home, how do you think this’s done. Is it, (a) something happening before the kitchen?
Is the chicken farmer just messing around with the fertilization process, or is Mr. rooster just firing blanks or (b) is this something happening in the kitchen.
I mean like, this is the same cuisine that’s given us fish that looks like congee, tofu that looks like goose skin, and chicken that
looks like tofu… so just separating out a yolk wouldn’t exactly be a stretch, but like, how would the egg be staying the same volume.
So just take a second to answer in your head [pause].
And, the answer is yes.
See, you might be familiar with the tradition of Balut in southeast Asia – that is, the snack of semi-developed duck eggs that sorta taste halfway between a boiled egg and a hunk of chicken.
Less well known is that China also has a Balut culture – in pockets, the Northeast of the country being one.
Now if you’re making Balut, as a sort of side product you also end up getting some of what’s referred to in the Philippines as Penny – that is, infertile incubated eggs.
So over time, in China’s Northeast those yolk-less or I guess equally white-less, Penoy-style eggs ended up getting
really popular at the Chinese barbecue joints – they’re practically made to skewer and grill.
They ended up getting so popular that demand outstripped supply, and vendors innovated.
So. Here’s how they’re generally made nowadays.
Take a few eggs – here we got five – and using the thick end of a chopstick, carefully crack it and using the thin end break open the narrow top.
In just a sec we’re gonna be putting the egg back in, so definitely clean up that little hole there with a pair of tweezers.
Then, to your bowl of eggs toss in a half tablespoon of water together with half a teaspoon each salt and Jianshui, Chinese lye water – this will give the eggs that sort of Penoy-esque bite.
Then whisk all that in a zigzag motion, really trying not to incorporate too much air all til no stray strands of egg white remain.
Then pass that through a strainer, knock it a couple of times as if you were dealing with a cake batter, and skim off those bubbles.
Definitely do a bang-up job getting out those air bubbles though, otherwise, you could be looking at some egg explosions on your hands.
Now put that all back in the eggshells, filling them 90% of the way – and if you happen to have any heat-safe easter egg molds on hand, that’d make your life even easier.
Then toss those in a steamer over some bubbling water and steam them over a low flame for twenty minutes. Must be low, else
you’ll be running that same egg explosion risk.
Then, after that time, transfer over to some cool water and peel. And then with that, you’ve got yourself some Northeastern-style
So then, here’s how to eat them.
Option number one – toss over a grill.
Just cut them in half, put em on a skewer, and sprinkle over the cumin lamb seasoning that we went over in our BBQ spice mix video which I’ll also copy for you down in the description box.
Unfortunately though we still aren’t allowed to grill here out on our balcony, so let’s also show you how you can eat these stir-fried.
So. First cut your eggs into three to four slices, breaking out your now-duo tasked crinkle cut knife if you got one.
Then just cut them in half, and these are good to fry.
So then, to stir fry, first, longyau – get your wok piping hot, shut off the heat, add in your oil – here about one tablespoon, and give it a swirl to get a nice non-stick surface.
Heat on high now, add in your sliced eggs, a quarter of a sliced onion, and two cloves of minced garlic.
Fry it until the surface of the egg starts to blister slightly, about one minute, then add in a half tablespoon each of chili powder and cumin powder.
Fry that til fragrant, about another minute, then swirl in a teaspoon of soy sauce.
Quick mix, then season with a quarter teaspoon sugar and a sprinkle of MSG, and go in with fifteen grams of each chopped scallion and cilantro.
Another quick mix, top it with a few toasted sesame seeds, and out.
So, besides the way that we showed in the video, there are also a couple of other ways that you can make this egg.
One of them is that they will have a little spinning gadget, you can put the egg in, and then you pull it, and it will just spin.
And the whole egg will become just like solid [i.e. the whites and yolks mixed together].
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