Northeastern solid eggs, stir-fried with cumin and chili
Chinese Cooking Demystified · ♥ 16.6K likes · 1M views · 5 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 0.0625 tsp MSG
- 1 tsp toasted sesame seeds
- 5 whole eggs
Crack the narrow top of each egg with the thick end of a chopstick, open it with the thin end, pour the egg into a bowl and clean the hole with tweezers.
Emptying the shells
- ½ tbsp water
- ½ tsp salt
- ½ tsp jian shui
Add the water, salt and lye water and whisk in a zigzag motion without incorporating air until no strands of white remain.
Pass through a strainer, knock the bowl a couple of times like cake batter and skim off the bubbles, which can make the eggs explode.
Refill the shells about 90% full and steam over bubbling water on a low flame for 20 minutes; a high flame risks explosions.
Variation: halve, skewer and grill, sprinkled with cumin lamb seasoning from an earlier video.
For the stir fry, cut each egg into three or four slices, then halve the slices.
- 1 tbsp oil
Heat the wok until piping hot, shut off the heat, add about a tablespoon of oil and swirl.
- ¼ whole onion
- 2 cloves garlic
On high heat add the eggs, onion and garlic and fry until the egg surface starts to blister, about one minute.
- ½ tbsp chili powder
- ½ tbsp cumin powder
- 1 tsp soy sauce
- ¼ tsp sugar
- 15 g chopped scallion
Add the chili powder and cumin powder and fry until fragrant, about another minute; swirl in the soy sauce, season with the sugar and MSG, then mix in the scallion and cilantro.