Immortal Eggs
A specialty dish made by boiling eggs, removing the yolks, stuffing them with pork filling, then steaming and frying.
Ingredients
Eggs
16
Cooked lard
1500 g (approximately use 1525 g)
Pork leg meat (minced)
250 g
Chicken broth
250 g
Light soy sauce
45 g
Shaoxing wine
30 g
Water starch
60 g
Fine salt
9 g
Sugar
25 g
Minced ginger
15 g
MSG
2 g
Instructions
1
Boil Eggs and Remove Yolks
Place the eggs in a pot of cold water and cook over medium heat until the whites have just begun to set while the yolks are still tender and not fully cooked. Remove the eggs and immerse them in cold water to cool. Then, cut a small hole at the top of each eggshell and scoop out the yolk.
2
Stuff and Steam
Mince the pork leg meat and combine with 4 g fine salt, 1 g MSG, 10 g sugar, 15 g Shaoxing wine, 15 g light soy sauce, and minced ginger to form a filling. Stuff the filling into the 16 eggs, seal each opening with 50 g water starch, steam until cooked through, then peel off the shells.
3
Fry the Eggs
Heat a wok over high heat, add the cooked lard, and when it reaches about 70% hot (roughly 170–180°C), add the eggs. Fry until the surface of the egg whites bubbles and turns golden yellow, then pour off the oil and return the wok to the heat.
4
Season and Thicken
Add the chicken broth along with 30 g light soy sauce, 5 g fine salt, 15 g sugar, and 15 g Shaoxing wine. Once it comes to a boil, simmer over low heat for 10 minutes, then switch to medium heat. Add 1 g MSG, thicken with 10 g water starch, drizzle in 25 g cooked lard, and transfer to a serving plate.
