Tiger Eggs

Tiger eggs are sautéed fried hard boiled eggs, made by sautéing fried hard boiled eggs in an umami sauce made of aromatics like ginger, garlic, bay leaf, star anise, peppercorns, chili flakes, gochujang, cooking wine and sugar and sprite..

Tiger Eggs Recipe:

Ingredients :

• 7 pcs eggs
• Water (for boiling, plus cold water to cool down the eggs)
• 1 – 2 tablespoons oil for frying
• 1 thumb ginger, sliced
• 3 cloves garlic, minced
• 1 piece bayleaf
• 1 piece star anis
• 1 teaspoon crushed peppercorn
• chili flakes to taste
• Gochujang to taste
• 1 tbsp cooking wine
• sugar to taste
• 1/2 cup sprite
• sesame oil
• toasted sesame seeds and spring onions (for garnish)

Steps :

1. In a pot of water, place in the eggs and boil for 7 minutes. 
2. Once boiled, transfer the eggs in a bowl of cold water. Set it aside till it cools.
3. Peel off the egg shells and make multiple vertical shallow cuts around the egg.
4. In a lightly oiled pan, fry the boiled eggs until wrinkly and golden in color. After, remove these  from the pan and set aside. 
5. In the same pan, saute ginger and garlic. Before adding the rest of aromatics like bayleaf star anise, peppercorn, and chili flakes. Cook till aromatic.
6. Add in gochujang (to taste), cooking wine, sugar, and Sprite, mix till the sugar dissolves. Simmer till the sauce thickens.
7. Once thick, add back the eggs and mix till the eggs are fully coated with the sauce.
8. Turn off the heat and drizzle sesame oil
9. Transfer the eggs into a serving tray. Garnish with toasted sesame and or spring onions. Enjoy!

Tiger Eggs Origin

These “Tiger Eggs” or “Tiger Skin Eggs” are a Chinese dish that are absolutely delicious and addicting. Its roots started way back during the Ming Dynasty where the first emperor of that dynasty, Zhu Yuanzhang was delighted by the creative dish. A basic but absolutely flavorful fried hard boiled egg dish braised in a sweet and spicy sauce. This hard boiled egg dish got its name from the un-smooth wavy pattern it makes from the shallow cuts placed using a knife around the egg, frying it till it gets golden and wrinkly. Some describe it as stripes over the fried golden egg thus the name of the dish, resembling the darker stripes over yellow-orange fur like a tiger.

This Yummy Kitchen version of Chinese Tiger eggs recipe uses ingredients that can be found at home or are easily available at your local grocery store. It starts with some freshly cooked hard boiled eggs cooled down in a bowl of cold water. These are then peeled and given shallow vertical slices all around, are pan fried with a bit of oil till it turns golden and wrinkly. Set aside to cool down and make the sauce which is a mix of spices like garlic and ginger, a bayleaf, some star anise, peppercorn, a good amount of gochujang and chili flakes, depending on how spicy you’d like the dish to be. Mixed with some sugar and cooking wine to dilute and stabilize the spiciness. Pouring in some Sprite for extra syrupy goodness. Once this has thickened or has reduced in half, add back the eggs and toss these around till they’re shiny and coated with the bright red sauce.

Questions:

• Can you use different eggs?

You can also use different eggs like quail eggs, duck eggs, or any eggs that are available to you. Simply boil them till hard boiled, depending on the size for example quail eggs might only take 2 – 3 minutes, an so on. These should be cooled down in cold water before being peeled to help stop the cooking process.

• Tiger Eggs calories

A fried egg can have around 123 calories without the sauce. A serving of the sauce can have around 100 calories more or less.

Other Yummy Egg Recipes!

• Egg Drop Soup
• Veggie Egg Pancakes
• Sipo Eggs ( a Pampanga special of sauteed eggs, seafood, vegetables, and gizzards, doused in a delicious pork-based sauce)
• Egg Afritada ( eggs stewed in a Filipino-Spanish tomato-based sauce)
• Egg curry
• Homemade Egg Pie
• Egg Dumplings

Tiger Eggs Resipi: (Tagalog version)

Mga Sangkap :

• 7 pirasong itlog
• Tubing (pang kulo, at malamig para mag-lamig ng nalutong mga itlog)
• 1 – 2 kutsarang mantika pang prito
• 1 hinlalaking luya, hiniwa
• 3 butil ng bawang, tinadtad
• 1 piraso bayleaf
• 1 piraso star anis
• 1 kutsaritang durog na paminta
• chili flakes panlasa
• Gochujang panlasa
• 1 kutsarang cooking wine
• Asukal pang lasa
• 1/2 tasa sprite
• sesame oil
• toasted sesame seeds at spring onions (pang dekorasyon)

Paano Lutuin :

1. Ilagay ang mga itlog sa palayok na may tubig. Pakuluan ang mga ito ng 7 na minuto.
2. Pagkatapos kuluin, ilipat ang mga itlog sa mangkok na pinuno ng malamig na tubig. Itabi hanggang di na ito mainit.
3. Balatan ang mga itlog at gumawa ng maraming mababaw na patayong hiwa sa mga glid ng itlog.
4. Uminit ng mantika sa kawali, iprito ang mga itlog hanggang kumulubot at magkulay ginto ang mga ito. Tanggalin at itabi.
5. Sa parehong kawali, iluto ang luya at bawang bago isama ang mga bay leaf, star anise, peppercorn, at chili flakes. Lutuin hanggang bumango.
6. Lagyan ng gochujang (to taste), cooking wine, asukal, at Sprite, haluin hanggang matunay ang asukal. Pakuluin hanggang kumapal ang sarsa.
7. Pagmakapal na, ibalik ang mga itlog at ihalo hanggang matakpan ang mga ito ng sauce.
8. Tanggalin sa init at idrizzle ng sesame oil.
9. Ilipat sa plato o trey at dekorasyonan ng sesame o spring onions. Enjoy!