Chapter 386 Egg Banquet

The preserved eggs used in the salad are also called preserved eggs. Duck eggs are usually used to make preserved eggs because duck eggs have thick shells and fine pores, so the quality of the preserved eggs is better and the success rate is higher. Chicken eggs, on the other hand, have thin shells and coarse pores, so the quality of the preserved eggs varies and the stability is poor. If you are not careful, the egg white will hydrate, leading to failure.

The origin of preserved eggs is actually an accidental delicacy. It is said that during the Ming Dynasty, there was a small teahouse with a prosperous business. The owner would often pour the leftover tea leaves into the ash. By chance, the owner of the teahouse raised a few chickens, which preferred to lay eggs in the ash. It was inevitable that the owner would miss some eggs when picking them up.

One day, when he was cleaning the ash, he accidentally found a few eggs. He didn't know how long they had been there and whether they were still edible. When he peeled the eggshells, he saw that the eggs were bright in color, with white patterns, and smelled of a strange fragrance. They tasted smooth and delicious.

This is the origin of the original preserved egg. Because it has pine flower-shaped patterns on it, it is also called Songhua egg.

Most of the preserved eggs made from duck eggs are black, but it is different from chicken eggs. The preserved eggs made from duck eggs are yellow.

The preserved eggs in front of me were obviously of excellent quality, with the egg whites showing a translucent yellow color, like jelly, crystal clear and lovely, and a little elastic, while the yolks maintained their usual yellow color.

The preserved eggs, cut into small pieces, have a lustrous light yellow luster, like a crescent moon in the sky, with a delicate and gentle charm, and the appearance alone makes people happy.

The steamed dish is egg custard. It is said that the history of making egg custard can be traced back to the Spring and Autumn Period and the Warring States Period.

It is easy to make, has a delicate taste, and is easy to digest and absorb. It has always been a soup that people highly praise.

Although it is simple and easy to make, it is not easy to make a good egg custard.

The egg custard that people usually make at home usually has holes caused by bubbles, which makes it inferior in appearance and not delicate and smooth in taste.

But the egg custard in front of me looked delicate and attractive, like a piece of smooth solidified fat, gently trembling with an attractive luster.

Its surface is smooth, without any impurities or bubbles, and it presents a uniform light yellow color, just like the early morning sunlight, with a gentle and warm luster.

Just from the appearance, you can feel its silky smooth texture.

The stir-fried dish is scrambled eggs with chopped green onions.
The egg liquid quickly solidifies in the hot oil, forming fluffy and delicate egg cubes with slightly browned edges, like fluffy clouds reflecting the sun, exquisite, cute and very tempting.

The chopped green onions are evenly spread on the eggs. The emerald green color forms a sharp contrast with the golden eggs, as if dots of green were inlaid on a golden canvas, adding a bit of fresh and natural flavor, which makes people's appetite increase at first glance.

The braised dish is braised tiger skin eggs.

Tiger skin eggs are made by putting boiled eggs into a frying pan and frying them until the egg whites are golden brown and a layer of wrinkled crispy skin has formed on the outside. Then they can be taken out.

The reason why tiger skin eggs are called "tiger skin" is because of the golden and wrinkled crispy skin on the outside. The color and texture of this crispy skin are similar to the color and texture of tiger skin, so it is named "tiger skin eggs".

Moreover, this layer of "tiger skin" not only looks golden and beautiful on the outside, but also has a unique crispy feeling when eaten, forming a sharp contrast with the soft and tender egg white inside, adding a bit of interest.

Then use sugar to make sugar color in the pot, add soy sauce, salt and other seasonings, then put the tiger skin eggs in, simmer them and then cook over high heat to reduce the sauce.

The bright red color of the sugar soaks into every inch of the tiger skin, making the originally golden crispy skin more shiny, as if coated with a layer of attractive luster. At the same time, the red sauce and the golden crispy skin are harmoniously compatible, presenting an orange-yellow texture, bright and moving, making people feel the warmth and enthusiasm at a glance.

The last deep-fried dish is fried egg shreds. Beat the eggs until they are fine and even. Then heat the oil pan, pour the beaten egg liquid into the colander, gently shake the colander, let the egg liquid flow out of the holes in the colander and fall into the oil pan in the form of thin threads. When the egg shreds in the pan gradually solidify and become golden and crispy, remove them, drain the oil, and then sprinkle salt, sesame, cumin, pepper, chili and other seasonings on the egg shreds.

If you want to make fried egg shreds well, the most important thing is to control the oil temperature. If the oil temperature is too high, the egg shreds will become burnt and bitter. If the oil temperature is too low, it will not keep the crispy taste and become too soft and greasy.

At the same time, how to evenly leak the egg liquid is also a difficult point. If it is not handled well, the egg shreds will be a whole piece and cannot be presented as loose shreds.

The fried egg shreds in front of you are so distinct that each egg shred is like golden dragon whiskers.

After being fried, the egg shreds become light and fluffy. Each strand is as thin as a thread, yet maintains a certain toughness and elasticity and is not easy to break.

The surface of the egg filaments is covered with golden luster, which is the perfect crystallization constructed by oil and high temperature. Its color is bright and attractive. Under the light, the golden egg filaments sparkle with dazzling luster.

Each of these egg shreds is distinct, yet they are interwoven in an orderly manner, forming a unique mesh structure. This gives the egg shreds a unique visual effect, and demonstrates the chef's superb skills.

From the appearance, they are fluffy and full, light and rich in texture, making people feel the temptation and charming charm of food at a glance.

These dishes are very common home-cooked meals, and the ingredients are even more ordinary. Apart from eggs, no other ingredients are used.

However, this ordinary dish highlights the chef's extraordinary skills.

Just looking at the color, light yellow, warm yellow, pure yellow, orange yellow, and golden yellow, the beauty of eggs is fully displayed at every level.

These seemingly ordinary dishes contain extraordinary techniques.

At the same time, Xu Qing also had a vague premonition that there were deeper secrets hidden in these dishes.

This may seem like an ordinary egg feast, but it is not simple.

Before Xu Qing could think about it, Master Yuxian called him and said, "Don't be in a daze, try it."

Xu Qing stopped thinking about it. It was useless to think too much anyway. After all, the dishes had to be tasted with the tongue and felt with the body.

He picked up the chopsticks and started with the century eggs among the five different dishes in front of him.

Refreshing cold dishes are the most appetizing, and sour seasonings can stimulate the taste buds and make the taste buds more acute.

But Xu Qing is different from others. His extremely sharp five senses always make him extremely picky about other people's dishes, making it difficult for Xu Qing to enjoy the joy of tasting delicious food.

I wonder if the whole egg feast in front of him can satisfy his keen five senses.

(End of this chapter)