Chinese Toon Sprout Baked Egg
A traditional Zhejiang dish: eggs whisked with chopped Chinese toon (Chun Ya) buds and baked until set. The result is tender with a fresh, fragrant, and rich flavor.
Ingredients
Eggs (crack into a large bowl and beat)
5
Chinese toon tender sprouts (finely chopped)
15g
Water starch
15g
Lard (80g used first for frying, 20g drizzled in two batches)
100g
Water
10g
Refined salt
2g
MSG
1g
Instructions
1
Prepare the egg mixture
Crack the eggs into a large bowl, add water starch and water, beat with bamboo chopsticks in the bowl for 1 minute until well combined, add refined salt and MSG, then add the finely chopped Chinese toon sprouts, and continue beating until evenly mixed.
2
Bake the egg mixture
Heat a wok over high heat until hot, add 80g of lard, heat until it smokes then reduce to low heat. Pour in the beaten egg mixture, place an inverted bowl over the egg liquid in the wok, then drizzle the remaining lard around the edges of the wok in two batches. Bake for approximately 10 minutes, then remove the inverted bowl.
3
Check doneness and plate
Insert a bamboo skewer into the baked egg and remove it to check the doneness; if the egg does not stick to the skewer, it is fully cooked. Cut the baked egg into pieces with a knife, arrange neatly on a plate and serve.
