Tiger Skin Eggs with Runny Yolks

Ingredients

• 9 eggs (Use 9–12 eggs; pierce before boiling.)
• 0.25 cup soy sauce
• 2 tbsp mirin
• 3 tbsp rice vinegar
• 1 tbsp sugar
• 0.25 cup water (For the cornstarch slurry.)
• 1 tbsp shiro dashi (Optional.)
• 1 tbsp sambal oelek or sriracha (Use either sambal oelek or sriracha.)
• 2 tsp sesame oil
• 1 tbsp chili crisp (The directions refer to salsa macha; use chili crisp as listed in the ingredients, or salsa macha as an apparent alternative.)
• salsa macha (Named in the directions and transcript as an optional serving or sauce addition; no quantity stated.)
• 1 tsp fresh ginger (Grated.)
• 1 clove garlic (Grated.)
• 1 tbsp cornstarch (Use 1–1.5 tablespoons depending on the desired thickness.)
• cooking oil (For frying; add enough to coat the pan. Amount not stated.)
• ice water (For shocking and loosening the shells; amount not stated.)
• sesame seeds (For topping; amount not stated.)
• chives (For topping; amount not stated.)

Steps

1. 1

   Pierce each egg. Bring a pot of water to a rolling boil, add the eggs, cover, and boil for 6–6.5 minutes to keep the yolks runny.

2. 2

   Transfer the eggs to ice water and let them sit for 10 minutes.

3. 3

   Gently tap each egg all over with a spoon, then roll it very gently on a kitchen towel. Return the eggs to the ice water and let them sit for another 10 minutes.

4. 4

   Peel the eggs and refrigerate them for 1 hour.

5. 5

   Using a knife, make shallow cuts all over each peeled egg. The cuts may be vertical, horizontal, or arranged as desired.

6. 6

   Preheat a pan over medium-high heat for 2–4 minutes. Add cooking oil and wait about 30 seconds for it to heat.

7. 7

   Add the scored eggs and fry for about 1–2 minutes per side, until the exteriors are crisp and blistered. Remove the eggs from the pan, taking some of the oil out as well.

8. 8

   Add the grated ginger and garlic to the pan and sauté for 1–2 minutes.

9. 9

   Mix together the soy sauce, shiro dashi, rice vinegar, mirin, sambal or sriracha, chili crisp or salsa macha, sesame oil, and sugar. Add the mixture to the pan and cook for 3–4 minutes.

10. 10

    Whisk the cornstarch into the 1/4 cup water until smooth.

11. 11

    Add the cornstarch slurry to the sauce. Cook over medium-low heat for 5–6 minutes, whisking often, until thickened and the raw starch flavor has cooked off.

12. 12

    Turn off the heat. Add the fried eggs and gently turn them to coat with the sauce and warm them through without cooking the yolks further.

13. 13

    Top with sesame seeds and chives. Serve, optionally over rice, with additional salsa macha if desired.

Notes

The source lists chili crisp among the ingredients but names salsa macha in the directions and transcript; this appears to be an alternative or correction. The source does not specify the amount of frying oil, sesame seeds, chives, or serving rice. Handle the eggs gently after boiling to preserve the runny yolks.

Nutrition per serving

• appetizer
• East Asian
• Chinese-inspired
• vegetarian
• spicy
• runny-yolk
• pan-fried
• sauce