Monday, 9 November 2015

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Chinese Half-Pocket Egg 荷包蛋


Ingredients:
1. 1 egg
2. 1 TBS canola cooking oil
3. 1 tsp soya sauce

Directions:
1. Heat pan with oil on high heat (no. 8 on my stove).
2. Turn down to medium heat (no. 6 on my stove).
3. Crack egg and fry sunny side up.
4. When the egg white turns opaque, gently fold and turn over half of the egg white to cover the egg yolk.
5. Drain away excess oil on kitchen roll.
6. Serve on a plate and drizzle with soya sauce.

Additional Information:
You will need to have a generous amount of oil to make this Chinese pocket egg, in order for it to look fried and yet not broken.

When you fold the egg, be careful not to touch the bottom of the egg yolk, as it will break. Just gently fold the white over.

Egg is a cheap source of protein and nutrition in Singapore, and my mum used to serve this to us for dinner during my childhood. So I want to pass this down to J.

When I first came to Denmark, I didn't know how to even fry an egg. But hey, who said frying an egg is easy! J could help me with making many of the dishes, but I haven't teach him how to fry an egg yet, because I think that it is difficult.

Then I started by learning how to fry an egg, slowing progressing to making hard boil egg, then soft boil egg, make scrambled egg and finally today after 15 years I attempted to make 荷包蛋 the Chinese pocket egg for the first time. It is the most difficult method, because for a good 荷包蛋, it has to be golden and crispy on the outside, yet rich and soft on the inside. This means that you have to heat the pan very hot, add egg, then quickly reduce down the fire to medium-low. You even have to temporary let it cook off fire. Then you have to fold the egg in such a way that it does not break the egg yolk. I have succeeded for this post. I don't always succeed all the time. I had to make two, before succeeding with one of them.

Boy, I have come a long way!

References:
https://chichihehe.wordpress.com/2011/05/27/%E8%8D%B7%E5%8C%85%E8%9B%8B-pocket-eggs/

Heat pan with oil on high heat (no. 8 on my stove).

Turn down to medium heat (no. 6 on my stove), crack egg and fry sunny side up.

When the egg white turns opaque, gently fold and turn over half of the egg white to cover the egg yolk.

 

Drain away excess oil on kitchen roll.

Serve on a plate and drizzle with soya sauce.

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