Runny-Yolk Tiger Skin Eggs

Ingredients

• 10.5 Eggs (Use 9–12 eggs; pierced 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 hot sauce according to preference.)
• 2 tsp Sesame oil
• 1 tbsp Chili crisp or salsa macha (The ingredient list specifies chili crisp; the directions refer to salsa macha.)
• 1 tsp Fresh ginger (Grated.)
• 1 clove Garlic (Grated.)
• 1.25 tbsp Cornstarch (Use 1–1½ tablespoons, depending on the desired sauce thickness.)
• Neutral cooking oil (For frying the eggs; use enough to coat the pan. Some oil is removed before making the sauce.)
• Sesame seeds (For topping.)
• Chives (For topping; chopped.)

Steps

1. 1

   Pierce each egg carefully with a small egg piercer or the tip of a clean needle. This helps make peeling easier after boiling.

2. 2

   Bring a pot of water to a rolling boil. Gently add the eggs, cover the pot, and boil for 6 to 6½ minutes for runny yolks.

3. 3

   Immediately transfer the eggs to ice water and let them cool for 10 minutes.

4. 4

   Gently tap each egg all over with the back of a spoon. Roll each egg very gently on a kitchen towel to loosen the shell without breaking the egg. Return the eggs to the water and let them sit for another 10 minutes.

5. 5

   Peel the eggs carefully, then refrigerate them for 1 hour so they firm up before frying.

6. 6

   Use a knife to make shallow cuts all over the surface of each peeled egg. Do not cut deeply enough to reach the yolk.

7. 7

   Preheat a large skillet over medium-high heat for 2 to 4 minutes. Add enough neutral oil to coat the pan and wait about 30 seconds for the oil to heat.

8. 8

   Add the scored eggs to the hot oil. Fry for about 1 to 2 minutes per side, turning gently, until the outsides develop rough, blistered, tiger-skin-like edges. Remove the eggs from the pan and set them aside. Remove some of the oil, leaving enough to sauté the aromatics.

9. 9

   Add the grated ginger and garlic to the skillet. Sauté for 1 to 2 minutes, stirring frequently, until fragrant but not browned.

10. 10

    In a bowl, mix the soy sauce, optional shiro dashi, rice vinegar, mirin, sambal oelek or sriracha, chili crisp or salsa macha, sesame oil, and sugar.

11. 11

    Pour the sauce mixture into the skillet with the ginger and garlic. Cook for 3 to 4 minutes, stirring, until hot and slightly reduced.

12. 12

    Whisk the cornstarch into the measured ¼ cup water until completely smooth and no dry starch remains.

13. 13

    Pour the cornstarch slurry into the skillet while whisking the sauce. Reduce the heat to medium-low and cook for 5 to 6 minutes, whisking often, until the sauce thickens and the raw starch flavor has cooked off.

14. 14

    Turn off the heat. Return the fried eggs to the skillet and gently turn them until they are thoroughly coated in the sauce, taking care not to break the soft yolks.

15. 15

    Transfer the eggs to a serving dish and finish with sesame seeds and chopped chives.

Notes

The written directions call for salsa macha while the ingredient list calls for chili crisp; either works as the spicy, crunchy chili component. Handle the boiled eggs gently during scoring and frying to preserve the runny yolks. Serve immediately for the best texture.

Nutrition per serving

• appetizer
• eggs
• Chinese-inspired
• spicy
• runny-yolk
• pan-fried
• savory
• quick-bite