Tiger Skin Eggs or: How I Learned to Stop Worrying and Love Cooked Yolks
Fried Boiled Eggs! A classic throughout Asia - in this video we'll show you how to fry them up in the Chinese style, along with two options of how to serve them up with some saucy goodness: Red Braised Tiger Skin Eggs, and Sichuan Homestyle-Flavor Tiger Skin Eggs.
Recipe is also over here on /r/CasualChina if you prefer:
https://www.reddit.com/r/CasualChina/comments/mxv7fj/recipe_tiger_skin_eggs_2_ways_%E8%99%8E%E7%9A%AE%E8%9B%8B_oc/
HOW (WE) BOIL & PREP EGGS
1. Place six eggs in cool water, then over a high flame bring everything up to a boil. Swap the flame to medium high so that it's not *quite* as aggressive, then boil for 6.5 minutes.
2. Remove, place in a bowl of cold water. No need for ice bath - place under running water, swap the water a couple times til it's no longer hot.
3. Peel & thoroughly dry the eggs.
5. Make shallow cuts down the egg lengthwise.
HOW TO FRY THE EGGS
Round bottomed woks have the advantage of using less oil than a saucepan, but feel free to figure out what works in your kitchen - just do *not* use stainless steel for this.
* For a wok: first longyau and add in 3-4 tbsp of oil. Medium high flame, once it's hot enough where bubbles can form around a pair of chopsticks (150-160C), add in the eggs. Fry for 90 seconds on one side, 90 seconds on the other, then twist them around to get any white spots that were missed (~2 minutes more).
* For a non-stick saucepan: add in ~1 inch of oil. Medium high flame, once it's hot enough to bubble (150-160C), add in the eggs. Fry for two minutes on each side.
Note that our saucepan we used in the video is very small, 7cm (~6.5 inches).
RED BRAISED TIGER SKIN EGGS, INGREDIENTS
So we had ambitions to make this first recipe here 'western supermarket friendly', which for a homestyle Chinese red braise you can basically do... the peppercorns and the dark soy can be skipped in a pinch, though both would obviously be recommended. The Shaoxing wine can also be skipped, or subbed with sherry, sake, or bourbon.
* Fried boiled eggs, 6
* Aromatics: 1/2 inch ginger, 1 large clove garlic
* Spices: 1/8 cinnamon/cassia stick (桂皮), 1 star anise (八角), 1 dried bay leaf (香叶), 1 whole clove (丁香), 1/4 tsp Sichuan peppercorns (花椒)
* Liaojiu, a.k.a. Shaoxing wine (料酒/绍酒). Or your sub of choice
* Water, 1 cup
* Light soy sauce (生抽), 2 tbsp
* Dark soy sauce (老抽), 1/2 tsp
* Seasoning: 2 tbsp sugar, 1/4 tsp salt
* Slurry of 2 tsp cornstarch (生粉) mixed with equal amount of water
* To finish: 1/8 tsp MSG (味精), 1 tsp toasted sesame oil (麻油), bit of chopped scallion
PROCESS, RED BRAISED TIGER SKIN EGGS
1. Small pot, medium flame, swirl in ~1tbsp of oil and fry the ginger & garlic til fragrant, ~30 seconds.
2. Add the spices, fry ~15 seconds. Add in the eggs, then swirl in the wine. Quick mix.
3. Add in the water, soy sauces, and seasoning. Bring to a boil, swap the flame down to medium. Keep at a light boil, uncovered.
4. Flip the eggs a few times through the cooking process. Let it cook for ~12 minutes, or til the liquid's reduced by about one third.
5. Add the MSG and the slurry. Let it thicken, ~30 seconds.
6. Heat off, drizzle in the sesame oil & add the scallions.
INGREDIENTS, HOMESTYLE TIGER SKIN EGGS
* Fried boiled eggs, 6
* Aromatics: 1 inch ginger, 2 cloves garlic. Cut into slices.
* Chili bean paste, Pixian Doubanjiang (郫县豆瓣酱), 1 tbsp. https://www.amazon.com/Cheng-Sichuan-Pixian-17-6oz-NineChef/dp/B073SCB9PH
* Liaojiu, a.k.a. Shaoxing wine (料酒/绍酒), 1 tbsp
* Water, 1/2 cup
* Seasoning: 1/2 tbsp light soy sauce (生抽), 1/2 tsp sugar, 1/8 tsp salt
* Green garlic (蒜苗) -or- scallion, 1 sprig
* Red & green mild chilis, 1/2 each (or bell peppers). Cut into diamonds.
* Slurry of 1/2 tsp cornstarch with a bit of water
* To finish: 1/8 tsp MSG (味精), 1/8 white pepper (白胡椒粉), 1 tsp toasted sesame oil (麻油)
PROCESS, HOMESTYLE TIGER SKIN EGGS
1. Longyau with ~1.5 tbsp of oil, and over a low flame fry the Pixiang Doubanjiang. ~3 minutes, until it stains the oil.
2. Swap the flame to medium high. Add the aromatics, fry for ~30 seconds, swirl in the wine.
3. Add the eggs. Mix to coat, then add the water and the seasoning. Boil it all together over a high flame.
4. Once the liquid's reduced by 1/2, add the green garlic and the chilis. Mix, then add the pepper and the MSG, mix again.
5. Thicken with the slurry, heat off, drizzle in the sesame oil.
Pic of Telur Balado is courtesy of Gary Stevens https://www.flickr.com/photos/garysoup/24564642122
Pic of Son in law eggs courtesy of 'Takeaway'
https://commons.wikimedia.org/wiki/File:Khai_luk_khoei.jpg
Pic of Golden Curry courtesy of the blog Blue Apocalypse:
http://www.blueapocalypse.com/2013/07/burmese-golden-egg-curry-and-part-time.html
And check out our Patreon if you'd like to support the project!
http://www.patreon.com/ChineseCookingDemystified
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): https://youtu.be/GHaL5H-VYRg
Recipe is also over here on /r/CasualChina if you prefer:
https://www.reddit.com/r/CasualChina/comments/mxv7fj/recipe_tiger_skin_eggs_2_ways_%E8%99%8E%E7%9A%AE%E8%9B%8B_oc/
HOW (WE) BOIL & PREP EGGS
1. Place six eggs in cool water, then over a high flame bring everything up to a boil. Swap the flame to medium high so that it's not *quite* as aggressive, then boil for 6.5 minutes.
2. Remove, place in a bowl of cold water. No need for ice bath - place under running water, swap the water a couple times til it's no longer hot.
3. Peel & thoroughly dry the eggs.
5. Make shallow cuts down the egg lengthwise.
HOW TO FRY THE EGGS
Round bottomed woks have the advantage of using less oil than a saucepan, but feel free to figure out what works in your kitchen - just do *not* use stainless steel for this.
* For a wok: first longyau and add in 3-4 tbsp of oil. Medium high flame, once it's hot enough where bubbles can form around a pair of chopsticks (150-160C), add in the eggs. Fry for 90 seconds on one side, 90 seconds on the other, then twist them around to get any white spots that were missed (~2 minutes more).
* For a non-stick saucepan: add in ~1 inch of oil. Medium high flame, once it's hot enough to bubble (150-160C), add in the eggs. Fry for two minutes on each side.
Note that our saucepan we used in the video is very small, 7cm (~6.5 inches).
RED BRAISED TIGER SKIN EGGS, INGREDIENTS
So we had ambitions to make this first recipe here 'western supermarket friendly', which for a homestyle Chinese red braise you can basically do... the peppercorns and the dark soy can be skipped in a pinch, though both would obviously be recommended. The Shaoxing wine can also be skipped, or subbed with sherry, sake, or bourbon.
* Fried boiled eggs, 6
* Aromatics: 1/2 inch ginger, 1 large clove garlic
* Spices: 1/8 cinnamon/cassia stick (桂皮), 1 star anise (八角), 1 dried bay leaf (香叶), 1 whole clove (丁香), 1/4 tsp Sichuan peppercorns (花椒)
* Liaojiu, a.k.a. Shaoxing wine (料酒/绍酒). Or your sub of choice
* Water, 1 cup
* Light soy sauce (生抽), 2 tbsp
* Dark soy sauce (老抽), 1/2 tsp
* Seasoning: 2 tbsp sugar, 1/4 tsp salt
* Slurry of 2 tsp cornstarch (生粉) mixed with equal amount of water
* To finish: 1/8 tsp MSG (味精), 1 tsp toasted sesame oil (麻油), bit of chopped scallion
PROCESS, RED BRAISED TIGER SKIN EGGS
1. Small pot, medium flame, swirl in ~1tbsp of oil and fry the ginger & garlic til fragrant, ~30 seconds.
2. Add the spices, fry ~15 seconds. Add in the eggs, then swirl in the wine. Quick mix.
3. Add in the water, soy sauces, and seasoning. Bring to a boil, swap the flame down to medium. Keep at a light boil, uncovered.
4. Flip the eggs a few times through the cooking process. Let it cook for ~12 minutes, or til the liquid's reduced by about one third.
5. Add the MSG and the slurry. Let it thicken, ~30 seconds.
6. Heat off, drizzle in the sesame oil & add the scallions.
INGREDIENTS, HOMESTYLE TIGER SKIN EGGS
* Fried boiled eggs, 6
* Aromatics: 1 inch ginger, 2 cloves garlic. Cut into slices.
* Chili bean paste, Pixian Doubanjiang (郫县豆瓣酱), 1 tbsp. https://www.amazon.com/Cheng-Sichuan-Pixian-17-6oz-NineChef/dp/B073SCB9PH
* Liaojiu, a.k.a. Shaoxing wine (料酒/绍酒), 1 tbsp
* Water, 1/2 cup
* Seasoning: 1/2 tbsp light soy sauce (生抽), 1/2 tsp sugar, 1/8 tsp salt
* Green garlic (蒜苗) -or- scallion, 1 sprig
* Red & green mild chilis, 1/2 each (or bell peppers). Cut into diamonds.
* Slurry of 1/2 tsp cornstarch with a bit of water
* To finish: 1/8 tsp MSG (味精), 1/8 white pepper (白胡椒粉), 1 tsp toasted sesame oil (麻油)
PROCESS, HOMESTYLE TIGER SKIN EGGS
1. Longyau with ~1.5 tbsp of oil, and over a low flame fry the Pixiang Doubanjiang. ~3 minutes, until it stains the oil.
2. Swap the flame to medium high. Add the aromatics, fry for ~30 seconds, swirl in the wine.
3. Add the eggs. Mix to coat, then add the water and the seasoning. Boil it all together over a high flame.
4. Once the liquid's reduced by 1/2, add the green garlic and the chilis. Mix, then add the pepper and the MSG, mix again.
5. Thicken with the slurry, heat off, drizzle in the sesame oil.
Pic of Telur Balado is courtesy of Gary Stevens https://www.flickr.com/photos/garysoup/24564642122
Pic of Son in law eggs courtesy of 'Takeaway'
https://commons.wikimedia.org/wiki/File:Khai_luk_khoei.jpg
Pic of Golden Curry courtesy of the blog Blue Apocalypse:
http://www.blueapocalypse.com/2013/07/burmese-golden-egg-curry-and-part-time.html
And check out our Patreon if you'd like to support the project!
http://www.patreon.com/ChineseCookingDemystified
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel): https://youtu.be/GHaL5H-VYRg
