Golden Crispy Eggs
Eggs are coated in sauce, deep-fried until crisp, then stir-fried with carrots and green peppers. The dish is savory with a mild spicy kick, offering a crispy exterior and fragrant interior.
Ingredients
eggs
5
carrots (sliced thinly, blanched and set aside)
20 g
green chili peppers (sliced thinly, blanched and set aside)
2
onion (minced)
20 g
starch
to taste
cooking oil
300 g (actually uses 30 g)
soy sauce
1 tbsp
chili paste
1 tbsp
fine salt
2 tsp
white sugar
1 tsp
Instructions
1
Boil the eggs
Place the eggs in water, add a pinch of fine salt, and cook over medium heat for about 15 minutes until done. Remove and soak in cold water. Once cooled, peel the shells, then soak in soy sauce to color them.
2
Prepare the side vegetables
Slice the carrots and green chili peppers thinly, then blanch them together and set aside.
3
Fry the eggs
Heat the oil, place the colored eggs into the hot oil, and fry until golden brown. Remove and set aside.
4
Prepare the sauce
Mince the onion. Heat a small amount of oil in another pan, stir-fry the minced onion until translucent, then add the chili paste, white sugar, and a mixture of starch and water to form a thick sauce.
5
Coat with sauce
Add the fried eggs along with the carrot slices and green chili pepper slices to the pan with the prepared sauce. Toss evenly so the eggs are fully coated with the sauce.
