How To Make Chinese Food-Tiger Skin Eggs? we wanted to teach you our all-time favorite way to eat a boiled egg – tiger skin eggs a.k.a. fried boiled eggs.
These guys absorb flavor like nothing else, have this great pop to them, and are incredibly versatile.
We introduce them to fried boiled eggs:
And that is – “but are they jammy?”
And I mean, on some level I do kinda get it, a gooey yolk an internet obsession for a reason.
But increasingly, it feels like the conventional wisdom’s becoming that boiled-to-jammy is the only correct way to enjoy an egg – and in this sense, I strongly believe that this cultural zeitgeist has gone a bridge too far.
Because of jamminess? Also comes with a cost.
How To Make Chinese Food?-Tiger Skin Eggs
While they’re great on toast or nestled in some ramen, they can be sorta difficult to manipulate, a bit of a pain to peel, and tough to incorporate into a flavorful dish.
So. Introducing an alternative technique – tiger skin egg, or fried boiled eggs.
While the yolk won’t be runny enough to bring your Instagram to its knees, the fried skin allows the egg to absorb flavors like nothing else.
It’s a common move throughout Asia – you see it everywhere from Indonesia’s Telur Balado, to Thailand’s son-in-law eggs, to
Burmese golden curry. And today, we’ll show you how to fry these up in the Chinese style – with two options of how to serve them up with some saucy goodness.
So right, first, just boil some eggs like you always would. We like doing a six and a half minute boil with a cold start, but feel free
to use your method of choice.
Now, in order to avoid any egg explosions when frying, you’ll definitely wanna do a bang-up job drying those off, together with making some shallow cuts down the egg lengthwise – which also helps stuff adhere in the end.
So then now these are ready to fry.
So. A couple methods to crack this nut.
First up, the traditional way in a round-bottomed wok – and, as always when you’re working with a wok, first longyau， get that wok piping hot, shut off the heat, add in your oil – here about three tablespoons – and give it a swirl to get a nice non-stick surface.
Heat on medium-high now, heat that up until some bubbles can form around a pair of chopsticks, then add in your eggs. Now, you don’t want to fiddle around with these too much – give it about 90 seconds to get a nice golden crust, then flip, and give those another 90 seconds or so on the other side.
Then after that time, twist the eggs around a bit to cover any unfried spots that you missed, about two minutes more,and out.
Now, that said, don’t feel obliged to use a wok here. Here I’ve got a small non-stick saucepan, which also works just as well.
Fill the saucepan up with about an inch of oil, and add in your eggs.
In the same way, don’t disturb the eggs too much – let them do their thing for two minutes, then flip, and cook for two minutes more.
That said, I suppose at this point we should probably give you guys a quick heads up that these do really like to bubble up a bit.
They sound scarier than they are just know that if your eggs are making any angry sounds like this, not to panic:
So now remove your eggs, and these are ready to go into whatever dish you want to make.
And I say whatever dish?
I really do mean whatever.
Wanna toss them in your chili or ragu?
Toss them in your chili or your ragu – any sort of braise or saucy stir fry can be a nice candidate for these eggs.
So. Let’s show you a braise first.
Just a super simple homestyle Chinese-style red braise here – small pot, medium flame, add in about a tablespoon of oil and give that a nice swirl.
Now just toss in a clove of garlic together with a half-inch of ginger – both cut into slices – and fry that til fragrant, or about thirty seconds.
Then, go in with some spices.
This was an eighth of a cinnamon stick, one dried bay leaf, one star anise, a whole clove, and a quarter teaspoon Sichuan peppercorn just skip the clove and the peppercorn if you don’t happen to have any on hand.
Give that a brief 15 second fry, then nestle in your eggs, and hit it with a tablespoon of liaojiu, a.k.a. Shaoxing wine.
Quick mix, then toss in a cup of water together with a tablespoon of light soy sauce, a half teaspoon dark soy sauce and just
skip the dark if you have any.
Then add in two teaspoons of sugar together with a quarter teaspoon of salt and bring all that up to a boil.
Then once it’s at a boil, swap the flame down to medium and keep it at a heavy simmer, leaving that go uncovered, flipping the eggs once or twice to make sure that they cook evenly.
Then after about twelve minutes, or until the sauce’s reduced by about one-third, sprinkle in an eighth teaspoon MSG, and hit
it with a slurry of two teaspoons of cornstarch mixed with an equal amount of water.
Let that thicken for about thirty seconds, then shut off the heat and drizzle in about one teaspoon of toasted sesame oil.
Sprinkle over a few sliced scallions and with that, your red braised tiger skin eggs are done.
Next up, a ‘saucy stir fry’ in the form of the Sichuan ‘homestyle’ flavor profile.
This flavor profile is all about Sichuanese Chili Bean Paste, Pixian Douban, so after a quick longyau with about a tablespoon and
half of oil, add in a tablespoon of minced Pixian Doubanjiang and fry that on low.
Cook that for about three minutes, or until the oil’s been stained obviously red then hit it with two cloves of garlic and an inch of ginger both cut into slices.
Fry that for about thirty seconds over a medium-high flame, then swirl in about a tablespoon of liaojiu a.k.a. Shaoxing wine.
Quick mix, add in the eggs, and pour in a half a cup of water.
Season with a half tablespoon light soy sauce, an eighth teaspoon salt, and a half teaspoon sugar mix, and let that all boil together over a high flame.
Then after about three minutes, or once your liquids reduced by about half, toss in a sprig of green garlic cut into one-inch sections, a half a green mild chili and red mild chili both cut into diamonds, the eighth teaspoon white pepper powder, an eighth teaspoon MSG, and give that all a good mix.
Then thicken with a half teaspoon cornstarch mixed with a bit of water, quick stir, heat off, drizzle in a teaspoon of toasted sesame oil, and out.
Jiachang Tiger Skin Eggs, done.
So we did a very ‘homestyle’ hongshao red braise.
And a Sichuan homestyle flavor profile, jiachang weixing because tiger skin egg is something that’s very home cooking kind of thing, and it’s always a kid’s favorite, and I mean adult’s favorite too, because who wouldn’t like these kind of eggs.
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