Tiger Eggs/Tiger Skin Eggs (Chinese Fried Boiled Eggs)
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Unrated
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Cook Time
mins
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Servings
2 people
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Course
Main Course
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Cuisine
Chinese
Tiger Eggs/Tiger Skin Eggs (Chinese Fried Boiled Eggs)
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Tiger Eggs (Tiger Skin Eggs), a tempting Chinese dish, offer both simplicity and immense flavor. They offer a fresh and enjoyable twist on eggs - hard-boiled, fried, and then braised in a delectable sauce.
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Ingredients
- 6 eggs
- cooking oil
- 3 tbsp light soy sauce
- ½ tbsp dark soy sauce (optional)
- 1 tbsp Chinese cooking wine (optional)
- ½ tbsp rock sugar (7g)
- 1 cup water (240ml)
- 1 thumb-sized piece of ginger
- 1 large clove of garlic (lightly smashed)
- 1 pod star anise
- 1 dried bay leave
- ¼ tsp Sichuan peppercorns (optional)
- ½ tbsp cornstarch
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Instructions
- Boil eggs for six and a half minutes from cold water. Then cool them in cold water.
- Dry the boiled eggs with kitchen paper to avoid egg explosions while frying.
- Pour an inch (3cm) of cooking oil in a saucepan. Fry eggs for 90 seconds each side for a golden crust. Rotate the eggs slightly to even frying. Avoid crowding the pan to prevent burning. You might hear a bit of bubbling while frying the eggs, but that's perfectly fine.
- Add ½ tablespoon oil in a saucepan. Sauté aromatics and spices till fragrant. Add eggs, light and dark soy sauce, cooking wine, rock sugar, and water. Simmer on medium heat uncovered, rotate eggs from time to time for even cooking.
- When sauce reduces by a third, adjust the taste with soy sauce and sugar. Add slurry: 1/2 tbsp cornstarch + water. Thicken the sauce for 30 seconds, then remove them from the heat.
- Garnish the eggs with sesame seeds, chopped chili, or scallions. Enjoy with steamed rice for a flavor-packed delight.
Notes
- Boil eggs with a bit vinegar for easier shell removal.
- Make some shallow lengthwise cuts on eggs for better sauce absorption.
- Wok or saucepan – both work. Non-stick is best, but stainless steel works too.
- Adjust spices to taste; try cloves and cinnamon (just a bit), or skip Sichuan pepper.
- Let cooked eggs sit overnight for enhanced flavor.
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