Eggs can be cooked and prepared in several interesting ways in Asia. Have you tried all of them?
Half Boiled Egg
Room temperature eggs are put into boiling hot water and left to cook for 4 minutes. The outcome? You receive a soft and moist egg yolk and white, slick enough to be slurped down in one breath! Normally served with a few drops of soy sauce and a dash of white pepper.
This is a savory snack, popular in Taiwan. Tea leaf eggs are hard boiled eggs which are additional afield in a salted tea liquid, with soy sauce and five-spice powder. The eggs are cooked to be hard-boiled, then the cubes are lightly cracked without boiled and peeling the second time to allow the taste of the tea to the egg, leading to a marbled pattern on the egg white once you remove the shell.
This is a Chinese food that is preserved. It’s made by spraying entire raw shellfish eggs in brine or wrapped in heavily salted clay for about a month. This results in a really liquid egg white and a bright orange-red, round and firm yolk.
Legend has it that century eggs are produced by soaking duck eggs in horse urine! The reality is that the eggs are preserved in a combination of clay, salt, ash, lime and rice straw for many weeks to months. When cooked, the egg white has a gelatinous texture, looks dark brown and translucent, while the egg yolk is creamy and seems grayish-green. Century eggs have a pungent odor and is typically consumed with preserved ginger.
Egg soup is like a kind of art. The key is to gently pour the beaten eggs to the soup and then use a fork to stir the in one direction until the eggs form thin ribbons or channels.
Egg Tart (‘dan Id’ in Mandarin)
A sort of pastry popular in Asia, particularly in Hong Kong, egg tarts include a flaky outer crust, with an egg custard filling. You may find egg tarts in many Hong Kong and Chinese bakeries and dim sum restaurants.
Preserved radish may also be blended to a beaten egg to produce preserved radish omelet, a salty dish.
Minced Pork Omelet
To make this, simply add minced pork, parsley, fresh chili and salt to beaten eggs and pour the mixture into a heated pan. Remove from the pan once the egg and meat is cooked.
Little oysters and green onion are blended to an egg batter.