In 2009, an estimated 63 million tons of chicken eggs were consumed around the world. A third of that comes from China. Although in the West also love egg dishes, but Asia is the “universe” of egg dishes from simple to complex that everyone wants to try once.
1. Salted egg
Salted eggs are made by soaking duck or chicken eggs in salted water or topping them with a thick layer of salt. Over time salting you will get an egg with salty whites and brilliant orange yolks. When cooked, the yolk has a sweet, salty taste, with a rich, rich flavor.
In Southeast Asia, salted eggs contribute to a special flavor for certain dishes such as savory dishes. In China, Singapore or Vietnam, salted egg yolk is baked into cakes and is the filling in salted egg mooncakes. The orange egg yolk represents the moon.
2. Northern herbal eggs
One of the most famous – and most misunderstood – Asian preparations is this type of egg yolk. Bac Thao egg is a duck, chicken or quail egg preserved in a mixture of clay, ash, salt and quicklime. Egg incubation will last several weeks or months. The smell of this type of egg makes many people shy, in Thai it is also called “kai yeow maa” which literally means “horse urine egg.”
When peeled, the white of the northern Thao eggs has turned brown – black, transparent, while the egg yolk is gray-green. Due to the special way of processing, not everyone likes and eats the eggs. But for people who can eat it, egg white is considered as crispy as jelly, while the egg yolk of Bac Thao has a pungent smell, the taste and fat. To make it easier to eat, Bac Thao eggs are often thinly sliced or served with porridge or soup.
Tea eggs are also known as tea eggs or marbled eggs. Tea eggs are eggs that are boiled, cracked and then soaked in tea, after the egg tea is complete, the white of the egg often has a marble-like vein.
Tea to make tea eggs not only contains tea but also adds spices such as pepper, anise, cinnamon, cloves… to enhance the flavor of the egg dish. People will boil water and then add Hokkien tea, soy sauce, other spices, then boil the eggs and then simmer the eggs on low heat for 1 hour. Many shops will leave the eggs overnight for the eggs to fully absorb the spices before selling them.
Tea eggs are a popular street food in China and Taiwan, often seasoned with a little sesame salt for extra flavor. They are found throughout Southeast Asia as an accompaniment to a variety of soups, porridges, and salads.
4. Eggs soaked in soy sauce
Shoyu tamago, or eggs soaked in Japanese soy sauce, is one of the most basic snacks in Japanese cuisine and is very easy to prepare at home. Shoyu tamago are soft-boiled or hard-boiled eggs that are peeled and soaked in dark soy sauce, which turns the outside of the egg whites light brown to dark brown, depending on how long the eggs are soaked in. soy. Soaking time also determines their salinity.
In addition to Japan, eggs soaked in soy sauce are also very popular in Korea. You can enjoy soaked eggs as an appetizer, served with rice, served with ramen noodles or garnished with side dishes.
5. Duck eggs
This is probably the egg dish that scares Westerners. A duck egg is a fully fertilized duck embryo that is boiled and eaten. They are an inexpensive, high-protein food and a typical snack in the Philippines, but also in Vietnam, Cambodia and Laos. Depending on the preferences of each person, choose old or young duck eggs.
6. Tokneneng and Kwek Kwek
This is actually a deep-fried hard-boiled egg, a popular street food in the Philippines. Eggs are hard-boiled, cooled and peeled, then dipped in a layer of red flour, water and ground annatto seeds and fried until golden. Tokneneng is made with chicken eggs, kwek kwek with quail.