Three Delicacies Iron Pot Baked Egg

Name: Three Delicacies Iron Pot Baked Egg
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 6 (about 250 g) Fresh eggs (beaten in a bowl); 20 g Raw shrimp (cut into 0.5 cm dice); 25 g Soaked sea cucumber (cut into 0.5 cm dice); 25 g Soaked squid (cut into 0.5 cm dice); 25 g Soaked fish maw (cut into 0.5 cm dice); 20 g Cooked ham (cut into 0.5 cm dice); 20 g Water chestnuts (peeled, cut into 0.5 cm dice); 1 leaf Large Chinese cabbage leaves (laid on the bottom of the plate); 4 g Refined salt; 5 g Shaoxing wine; 5 g MSG; 25 g Cooked lard; 350 g Clear soup (cold clear soup); 75 g Vinegar (50 g for the base, 25 g for the dipping sauce); 25 g Sesame oil; to taste Minced ginger (mixed with vinegar)

A signature dish of Central Plains cuisine, featuring a golden-yellow color, a fluffy texture, and a flavor reminiscent of crab roe.

50 min

Easy

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Ingredients

Fresh eggs (beaten in a bowl) 6 (about 250 g)

Raw shrimp (cut into 0.5 cm dice) 20 g

Soaked sea cucumber (cut into 0.5 cm dice) 25 g

Soaked squid (cut into 0.5 cm dice) 25 g

Soaked fish maw (cut into 0.5 cm dice) 25 g

Cooked ham (cut into 0.5 cm dice) 20 g

Water chestnuts (peeled, cut into 0.5 cm dice) 20 g

Large Chinese cabbage leaves (laid on the bottom of the plate) 1 leaf

Refined salt 4 g

Shaoxing wine 5 g

MSG 5 g

Cooked lard 25 g

Clear soup (cold clear soup) 350 g

Vinegar (50 g for the base, 25 g for the dipping sauce) 75 g

Sesame oil 25 g

Minced ginger (mixed with vinegar) to taste

Instructions

Prepare the iron pot

Heat the special iron pot lid over the fire until red-hot; do not remove it, and set it aside for later use.

Mix the egg batter

Beat the eggs in a bowl until smooth. Cut the soaked sea cucumber, soaked squid, soaked fish maw, cooked ham, cooked water chestnuts (peeled), and raw shrimp all into 0.5 cm dice. Place into the beaten egg, add refined salt, Shaoxing wine, cooked lard, and cold clear soup, and whisk until well combined.

Lay the base and prepare the vinegar

Spread the cabbage leaves over a large fish plate and pour in 50 g of vinegar. Separately, place 25 g of vinegar and the minced ginger into a small bowl and mix well; set aside.

Bake the egg cake

Place the pot over low heat, pour in the whisked egg mixture, and stir slowly with a spoon to keep the mixture from settling. When the egg mixture is about to set into a mass, use an iron hook to cover the pot with the red-hot iron lid, using the radiant heat from the lid to puff up the egg mixture. When the egg mixture rises out of the pot, drizzle with sesame oil; then cover again with the iron lid so the surface becomes glossy and turns reddish-yellow, then remove the lid. Tilt the pot; if no egg mixture flows out, place the pot onto the cabbage-leaf-lined fish plate. When serving, pour the ginger-vinegar sauce over it.