Taiwanese Iron Egg Home Cooked Method
The origin of Iron Eggs: Legend has it that during a rainy day, Huang Zhangyin, who operated a small noodle stall called "Old Seafoot Great Hotel" by the ferry head with his wife, found poor business and thus repeatedly simmered the salted eggs.Salted eggs. Due to the sea breeze drying them out, they became smaller and darker. To their surprise, customers loved these chewier, more flavorful black salted eggs. In 1983, Lin Mingyu from the Minsheng News interviewed an elderly lady selling Iron Eggs, titled "Auntie's Iron Egg, Hard to Beat," which attracted much attention.Famous snack..
The other day, Garcia asked for the recipe of Iron Eggs on the backend. This comment made me drool! Q-tender white and gritty yolk,Yolk of the Iron Egg, both full of flavor; everyone who tries it loves them! Let's carry forward the spirit of sacrificing for food without fear or hardship. I bought 100 quail eggs to make these!Quail eggs. I became happy again. Iron Eggs are delicious but tough to peel. The cooking process requires patience and time! Just as good food needs careful preparation, so does the human spirit. Enough talk. This Iron Egg that recently went viral online, claimed to be a delicacy only for the wealthy, you can make it at home too! How rich! Here's the recipe, take it and don't thank me!
Ingredients Main ingredients: 100 quail eggs, 2 large cloves of fennel seeds, 3 star anise, a piece of cinnamon bark, 2 Chinese cardamom pods, 1 Sichuan pepper seed, 2 bay leaves, 3g tea leaves, 100g old soy sauce, 30g light soy sauce,and 20g rock sugar.
Steps
Boil the quail eggs until cooked, then soak them in cold water to remove the shell.
Bay leaves,star anise,
star anise, cinnamon bark, Chinese cardamom pods, Sichuan pepper seeds, licorice root, tea leaves, old soy sauce and light soy sauce. Simmer over low heat until boiling, then turn off the heat and let it sit for 30 minutes.Boil Crack, simmer for 20 minutes on low heat
Over medium heat, reduce to low and cook for another 20 minutes.
