Golden Coin Eggs: Spicy Fried Boiled Eggs from Hunan (金钱蛋)

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Liquid aminos are a gluten-free alternative.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Flour is a more common thickening agent.

chili oil

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Red pepper flakes provide heat without added oils.

Add cool water to a pot and cover the eggs before bringing to a boil.

Boil the eggs for 8 minutes, then turn off the heat and let them soak in the hot water for another 2 minutes.

Remove the eggs and place them in a bowl with cold water, rinsing under tap water for a few minutes to cool them down.

Peel the cooled hard-boiled eggs and set them aside.

Slice the eggs into half-inch coins, dipping the knife in water periodically for smoother cuts.

Lightly dust one side of the egg slices with cornstarch to help the yolks stick to the whites.

In a wok, heat about 1/3 cup of oil over medium-high heat until bubbles form around chopsticks or reach about 160°C.

Carefully add the egg slices to the hot oil and fry for about 4 minutes until golden-brown.

Once the oil is frothy, add in 2 tablespoons of chili flakes and mix.

Add 3 cloves of finely minced garlic and 1 inch of finely minced ginger to the wok, cooking for about 15 seconds.

Pour in 1/2 tablespoon of cooking wine and 1/2 tablespoon of light soy sauce around the eggs, mixing quickly.

Sprinkle the sliced green onions over the mixture and fry for another 15 seconds before turning off the heat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens