Chinese Toon Baked Egg
A traditional Zhejiang dish with a golden hue, lightly salty and savory, crispy on the outside and tender on the inside, with a distinctive, unique flavor.
Ingredients
eggs (beaten)
500 g
Chinese toon (minced)
25 g
lard
80 g
wet starch (diluted with water)
25 g
salt
5 g
MSG
5 g
Instructions
1
Step 1
Mince the Chinese toon. Dilute the wet starch with a little more water. Beat the eggs, then add the diluted starch, Chinese toon, MSG, and salt, and mix until evenly combined.
2
Step 2
Heat a wok and add 50 g of the lard. When the oil is hot, reduce to low heat, pour in the beaten egg mixture, cover with a lid, then pour the remaining 30 g of lard along the sides of the wok in portions. Bake for about 10 minutes. Lift the lid, remove the egg, drain off the oil, and flip the egg onto a serving plate to finish.
