Ad Blocker Detected
Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker.
Chinese red cooked eggs
Chinese recipes. Asian food. Amazing chinese red eggs.
Chinese red cooked eggs. Let´s see how to cook chinese red eggs.
Chinese red eggs (紅蛋, 紅雞蛋) are bright pink coloured cooked chicken eggs used in Chinese cuisine. The eggs are first hard boiled before a wet red calligraphy paper is wiped over the eggs to create a pink coloring.
In Chinese culture, it is common to hold a red egg and ginger party at the baby’s first-year birthday. Usually, the baby’s name is announced to friends and family at this party. One might find a bowl of brightly coloured cooked chicken eggs on the guests’ buffet or serving tables,[1] or the hosts might hand out the red-dyed eggs, symbolizing joy and renewed life. Sometimes the red eggs are also given to adult friends and family members for their birthdays.
Similar to Western easter eggs, in Chinese culture eggs symbolize birth or a new start; thus, it is of paramount importance for eggs to be served to guests during an important birthday (such as the first month or first year). The color red symbolizes prosperity and good fortune to the Chinese.
Let´s enjoy making red eggs.
Ingredients for making red eggs:
- 6 eggs
- 1/4 cup brown sugar
- 1/2 dark soy sauce
- 1/2 chicken broth
- 1 tea spoon sesame oil
Preparation – how to cook chinese red eggs:
Making red eggs chinese.
Start putting the eggs into a pot and cover them with cold water. Bring the water to a hard boil for 2 minutes.
After this time, remove them from the heat, cover, and let it stand for 15 minutes.
Carefully put the eggs under running cold water and remove the shells.
In a sauce pan, put all together the brown sugar, soy sauce, chicken broth and sesame oil, and mix.
Heat this mixture, stirring till disolve the brown sugar.
Add the boiled eggs and simmer, covered for 1 hour.
Finally turn off the heat and let the eggs stand in the sauce for 1 more hour (turn the eggs once or twice to make sure they are all colored).
Serve as your desire with the dipping sauce.
How long does chinese red egg last?
What does a red egg represent?
How are eggs used in China?
Soy sauce
Soy sauce is a popular food used both as a cooking ingredient and a condiment.
The history of soy sauce goes back over 2,000 years in China. It was developed to help keep food from spoiling and add flavor to it, as salt was expensive at the time. It was introduced to Japan in the 7th century and later to Korea and Southeast Asia. It is now popular in many other parts of the world.
What is Soy Sauce?
Soy sauce is known as shoyu and soya sauce. It’s made with soybeans, wheat, salt, and a fermenting agent.
- Manufacturing Process.
- Nutritional Profile.
- Salt Reduction.
- Antiplatelet Activity.
- Anti-hypertensive Effect.
- Anti-inflammatory Activity.
- Antimutagenic Activity.
- Antioxidant Capacity.
Eggs in Chinese Cuisine: A Culinary Canvas
Introduction: In Chinese cuisine, eggs are not just a humble ingredient; they are a culinary canvas, a versatile and essential element that features prominently in a wide array of dishes. From simple preparations that highlight the natural flavors of eggs to complex creations where eggs play a transformative role, the use of eggs in Chinese cooking is both diverse and culturally significant. In this exploration, we’ll delve into the various ways eggs are used, their symbolic importance, and the artistry they bring to Chinese cuisine.
Symbolic Significance: Eggs hold symbolic importance in Chinese culture, representing fertility, new beginnings, and prosperity. They are often associated with traditional celebrations and festivals, such as the Chinese New Year, where eggs are incorporated into various dishes to symbolize good fortune and auspicious beginnings.
Common Preparations:
- Steamed Eggs (Dan Hua):
A simple yet exquisite dish, steamed eggs showcase the purity of flavor and delicate texture. Seasoned with soy sauce, these silky custard-like eggs are often garnished with green onions or a drizzle of sesame oil. - Scrambled Eggs (Chao Dan):
Scrambled eggs are a quick and versatile preparation often paired with vegetables, meats, or seafood. The combination of fluffy eggs and savory ingredients creates a comforting and satisfying dish. - Egg Fried Rice (Chao Fan):
A staple in Chinese takeout, egg fried rice is a delightful marriage of fluffy rice, scrambled eggs, and a medley of vegetables or proteins. The eggs add richness and texture to this beloved dish. - Tea Eggs (Cha Ye Dan):
Tea eggs are a visually striking and flavorful snack. Hard-boiled eggs are cracked and then steeped in a flavorful mixture of tea, soy sauce, and spices, resulting in a marbled pattern and infused taste. - Egg Drop Soup (Dan Hua Tang):
Simple yet comforting, egg drop soup features beaten eggs poured into a hot broth, creating delicate ribbons. This classic Chinese soup often includes ingredients like tofu, green onions, and sometimes corn. - Custard Buns (Nai Huang Bao):
Steamed custard buns, or “nai huang bao,” feature a sweet, creamy egg custard filling encased in a soft, fluffy bun. These are popular as both a dessert and a breakfast item.
Specialty Dishes:
- Peking Duck (Beijing Kao Ya):
Peking Duck is a classic Chinese dish where crispy duck skin is traditionally served with thin pancakes, hoisin sauce, and thinly sliced scallions. A common accompaniment is a thin omelet made with beaten eggs. - Egg Fu Young (Fu Rong Dan):
Egg Fu Young is a Chinese omelet featuring a mixture of beaten eggs and various ingredients such as meats, vegetables, and sometimes seafood. It is typically served with a savory brown sauce. - Century Eggs (Pi Dan):
Century eggs, also known as preserved eggs or hundred-year eggs, are a delicacy made by preserving duck, chicken, or quail eggs in a mixture of clay, ash, salt, quicklime, and rice straw for several weeks to months. The result is a translucent egg with a unique flavor. - Mooncakes (Yue Bing):
Mooncakes, traditionally eaten during the Mid-Autumn Festival, can contain a sweet egg yolk filling. Salted duck egg yolks, symbolizing the full moon, are often embedded in the rich, dense pastry.
Techniques and Tips:
- Wok Cooking:
The wok is a versatile tool in Chinese cuisine, and eggs are frequently cooked in it. Rapid stir-frying, known as “chao,” allows for quick cooking and ensures that the eggs remain fluffy and moist. - Beating and Folding:
Techniques like beating eggs for stir-fries or folding them gently in delicate dishes like steamed eggs require precision. The goal is to achieve the desired texture and consistency for each preparation. - Marbling and Infusion:
Techniques such as marbling eggs for tea eggs or infusing them with flavors in soups showcase the artistry and attention to detail in Chinese culinary practices.
Culinary Artistry: Chinese cuisine’s artistry with eggs lies not just in the variety of dishes but in the meticulous techniques that transform this basic ingredient into a canvas of flavors and textures. Whether used to create silky custards, flavorful omelets, or symbolic dishes for festive occasions, eggs play a dynamic role in the culinary landscape, marrying tradition and innovation.
Conclusion: In conclusion, eggs are an integral part of Chinese cuisine, contributing not only to the flavor and texture of dishes but also carrying deep cultural symbolism. From the simplicity of steamed eggs to the complexity of Peking Duck, eggs showcase the versatility and artistry of Chinese culinary traditions. As a culinary canvas, eggs are used with finesse to create a spectrum of dishes that cater to diverse tastes and occasions, making them an essential and cherished component of Chinese gastronomy.
