Yuanyang Eggs (Stuffed Braised Eggs)
A traditional Hubei wedding banquet specialty, this dish features equal parts egg and meat, symbolizing harmony and happiness.
Ingredients
eggs
12
soaked black fungus
25 g
fatty and lean pork (minced)
250 g
soaked shiitake mushrooms (cut into soybean-sized dice)
20 g
winter bamboo shoot slices
25 g
dry starch
25 g
water chestnuts (cut into soybean-sized dice)
25 g
wet starch
25 g
refined salt
5 g
flour
10 g
soy sauce
30 g
white pepper
2 g
chopped scallions
2 g
Shaoxing wine
3 g
minced ginger
2 g
MSG
3 g
sugar
1 g
rendered pork fat (about 150 g consumed)
1000 g
stock
400 g
master braising liquid
1000 g
Instructions
1
Step 1
Boil 10 eggs until hard-cooked, peel them, and braise in the master braising liquid until well flavored, then remove. Mince the pork. Cut the water chestnuts and shiitake mushrooms into soybean-sized dice. Place the minced pork in a bowl, add 3 g refined salt, the water chestnut dice, shiitake dice, minced ginger, scallion segments, Shaoxing wine, 2 g MSG, 1 g white pepper, 1 egg, and 5 g dry starch. While stirring, gradually add an appropriate amount of water until the mixture becomes a sticky, well-developed pork filling.
2
Step 2
Cut the braised eggs in half. Stuff the pork filling into each egg half, shaping it by hand into a half-egg form, then pair it with the other half to form a whole yuanyang egg (uncooked). Crack 1 egg into a bowl, add an appropriate amount of water, 0.5 g salt, dry starch, and flour, and whisk into a smooth whole-egg batter.
3
Step 3
Set a wok over high heat and heat to about 60% hot (around 180°C). Dip each yuanyang egg in the egg batter one by one and fry until golden yellow, then remove and arrange them neatly in a bowl. Add stock, soy sauce, salt, MSG, and sugar, then steam over rapidly boiling water at high heat for 10 minutes, and remove from the steamer.
4
Step 4
Set a wok over high heat. Add the steamed yuanyang eggs along with their broth, then add the black fungus and winter bamboo shoot slices. Once the broth comes to a boil, thicken with wet starch to a flowing consistency, drizzle in the rendered pork fat, sprinkle with scallion segments and white pepper, and serve immediately.
