Eggs can be cooked and prepared in several interesting ways in Asia. Have you tried all of them?
Half Boiled Egg
Room temperature eggs are placed into boiling hot water and left to cook for 4 minutes. The result? You receive a soft and wet egg yolk and white, slick enough to be slurped down in one breath! Usually served with a few drops of soy sauce and a dash of white pepper.
This is a savory snack, popular in Taiwan. Tea leaf eggs are hard boiled eggs that are additional afield in a salted tea liquid, with soy sauce and five-spice powder. The eggs are first cooked to be hard-boiled, then the shells are lightly cracked without boiled and peeling the second time to allow the taste of the tea into the egg, leading to a marbled pattern on the egg white once you remove the shell.
This is a Chinese food that is preserved. It’s made by soaking whole raw shellfish eggs in brine or wrapped in heavily salted clay for about a month. This results in a really liquid egg white and a bright orange-red, round and firm yolk.
Legend has it that century eggs are made by soaking duck eggs in horse urine! The reality is that the eggs are preserved in a mixture of clay, ash, salt, lime and rice straw for many weeks to months. When cooked, the egg white has a gelatinous texture, looks dark brown and translucent, while the egg yolk is creamy and looks grayish-green. Century eggs have a pungent smell and is typically consumed with preserved ginger.
Egg soup is like a kind of art. The trick is to gently pour the beaten eggs to the soup and use a fork to stir the in one direction until the eggs form thin streams or ribbons.
Egg Tart (‘dan Id’ in Mandarin)
A kind of pastry popular in Asia, especially in Hong Kong, egg tarts consist of a flaky outer crust, with an egg custard filling. You can find egg tarts in many Hong Kong and Chinese bakeries and dim sum restaurants.
Preserved radish can also be mixed into a beaten egg to produce preserved radish omelet, a salty dish.
Minced Pork Omelet
To make this, simply add minced pork, parsley, fresh chili and salt to beaten eggs and pour the mixture on to a heated pan. Remove from the pan when the egg and meat is cooked.
Small oysters and green onion are mixed into an egg batter. Corn starch is used in the batter to give the egg a thicker consistency. The mixture is pan-fried and served with chili sauce dip.