Golden Crispy Eggs
Hard-boiled peeled eggs are deep-fried and coated in a savory, slightly spicy sauce, resulting in a delightful contrast of a crispy exterior and a tender, flavorful interior.
Story
This dish transforms simple hard-boiled eggs into an extraordinary treat. Deep-fried until beautifully golden and crunchy, the eggs are then coated in a savory and subtly spicy sauce, creating an irresistible contrast between the crispy exterior and the tender inside.
Ingredients
eggs (boiled and peeled)
5 pieces
onion (minced)
20 g
carrot (thinly sliced, blanched)
20 g
green chili peppers (thinly sliced, blanched)
2 pieces
cooking oil (30 g actually consumed)
300 g
soy sauce
1 tbsp
chili sauce
1 tbsp
refined salt
2 tsp
White sugar
1 tsp
Starch
appropriate amount
Carrot
Onion
Instructions
1
Step 1
Place the eggs in water, add a little refined salt, and boil over medium heat for about 15 minutes until cooked. Remove and soak in cold water. Once cooled, peel the shells, then soak in soy sauce to color.
2
Step 2
Cut the carrots and green chili peppers into thin slices, blanch them together until cooked, and set aside.
3
Step 3
Heat up oil, place the colored eggs into the hot oil, deep-fry until golden brown, then remove and set aside.
4
Step 4
Mince the onion. Separately, heat a small amount of oil, stir-fry the minced onion until transparent, then add chili sauce, white sugar, along with starch and water, and cook until it reaches a thick consistency.
5
Step 5
Place the deep-fried eggs, carrot slices, and green chili pepper slices into the wok with the prepared sauce and stir-fry evenly, ensuring the surface of the eggs is completely coated with the sauce.
