Eggs can be cooked and prepared in many interesting ways in Asia. Have you tried them all?
Half Boiled Egg
Room temperature eggs are placed into boiling hot water and left to cook for 4 minutes. The result? You receive a soft and moist egg yolk and white, slick enough to be slurped down in one breath! Usually served with a few drops of soy sauce and a dash of white pepper. A popular breakfast item in Singapore, eaten with toasted bread.
This is a savory snack, very popular in Taiwan. Tea leaf eggs are hard boiled eggs that are further stewed in a salted tea liquid, with soy sauce and five-spice powder. The eggs are cooked to be hard-boiled, then the shells are lightly cracked without boiled and peeling the second time to allow the taste of the tea to the egg, resulting in a marbled pattern on the egg white when you remove the shell.
This is a Chinese preserved food. It is made by soaking whole raw shellfish eggs in brine or wrapped in heavily salted clay for about a month. This results in a very liquid egg white and a bright orange-red, round and firm yolk.
Legend has it that century eggs are made 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 several weeks to months. When cooked, the egg white has a gelatinous texture, looks dark brown and translucent, while the egg yolk is creamy and looks grayish-green. Century eggs have a pungent odor and is typically eaten with preserved ginger.
Egg soup is like a form of art. Beaten eggs can be added to any Chinese soup (flavored with pork, chicken, crab, shrimp, or even just veggies ). The key is to gently pour the beaten eggs to the soup and use a fork to stir the in one direction until the eggs form thin streams or ribbons.
Egg Tart (‘dan Id’ in Mandarin)
A sort of pastry popular in Asia, especially in Hong Kong, egg tarts consist of a flaky outer crust, with an egg custard filling. The western equivalent is a custard tart. You can find egg tarts in many Hong Kong and Chinese bakeries and dim sum restaurants.
Preserved Radish (‘chai po’ in Hokkien) Omelet
Preserved radish may also be blended to a beaten egg to make preserved radish omelet, a salty side dish.
Minced Pork Omelet
To make this, just 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 mixed to an egg batter. The mixture is pan-fried and served with chili sauce dip.