Wenlou Fluffy Egg
A renowned dish from Huai'an. Beaten eggs are whipped until frothy, then pan-fried until golden, resulting in a fluffy, tender, and nutritious dish.
Ingredients
eggs (separate egg whites and yolks)
8
rendered lard
200 g
pork belly fat (first cut into thin strips, then small dice)
50 g
fine salt
11 g
MSG
0.3 g
shrimp roe
5 g
minced scallion whites (original text contains a probable typo for this ingredient)
2.5 g
breadcrumbs (soak in chicken broth before use)
10 g
chicken broth (for soaking breadcrumbs)
150 g
Instructions
1
Prepare Ingredients
Crack the eggs, separate the egg whites and yolks into different bowls. Whip the egg whites until fluffy, set aside. Stir the egg yolks until smooth and set aside. Cut the pork belly fat first into thin strips, then into small dice; soak the breadcrumbs in chicken broth.
2
Mix Egg Batter
Add the egg yolks, fluffy egg whites, pork belly dice, minced scallions, soaked breadcrumbs, and shrimp roe to a mixing bowl. Add the fine salt and MSG, mix thoroughly to form a smooth egg batter.
3
Pan-Fry and Braise
Heat a pan over medium heat, add 100 g of rendered lard. Heat until the lard reaches approximately 40% heat (medium-low temperature). Pour the egg batter into the pan, shake to spread the batter evenly, then flip the egg cake. Add the remaining 10 g of rendered lard, continuously shake the pan to prevent sticking. When the egg puffs up, increase the heat to high, cover the pan with a lid, and braise for about 3 minutes. Drain off the excess oil and serve.
