Golden Crispy Eggs
Crispy outside and fragrant inside, this fried egg side dish is savory with a mild kick of spice and a golden, appetizing color.
Ingredients
eggs
5
onion (finely chopped)
20 g
carrot (sliced thinly)
20 g
green chili pepper (sliced thinly, blanched)
2
starch
to taste
cooking oil
300 g (actually uses 30 g)
soy sauce
1 tbsp
chili paste
1 tbsp
fine salt
2 tsp
sugar
1 tsp
Instructions
1
Boil and color the eggs
Place the eggs in water, add a pinch of fine salt, and simmer over medium heat for about 15 minutes until cooked through. Remove and soak in cold water, then peel once cool. Submerge the peeled eggs in soy sauce to color them.
2
Prepare the vegetables
Slice the carrot and green chili pepper thinly, then blanch them together and set aside.
3
Fry the eggs
Heat the oil, carefully add the colored eggs, and deep-fry until golden brown. Remove and set aside.
4
Make the sauce
Finely chop the onion. Heat a small amount of oil in a separate pan, sauté the onion until translucent, then stir in the chili paste, sugar, and a slurry of starch and water. Cook until thickened.
5
Coat with sauce and serve
Add the fried eggs, carrot slices, and green chili pepper slices to the sauce pan and toss quickly until the eggs are evenly coated with the glossy sauce. Serve immediately.
