Money Eggs
Money Eggs is a home-style vegetable dish at difficulty 3/5 (Intermediate), about 427 kcal. Money Eggs is a Hunan-style home-cooked dish known for its crispy exterior and t. Ingredients and step-by-step instructions are below, with notes for home cooking.
3 / 5
★★★☆☆
427 kcal
Ingredients
- Eggs
- Bi-color peppers (Long chili)
- Thai Chili peppers
- Broad Bean Paste
- Garlic
- Green onion
- Cornstarch (optional)
- Cooking oil
- Light Soy Sauce
- Oyster sauce
- Sugar
Steps
- Add raw eggs to cold water, bring to a boil over high heat, then cook over low heat for 8 minutes.
- Rinse with tap water to cool and make it easy to peel.
- Chop the garlic into a mince (particle size not larger than 1 mm), and chop the bi-color peppers and Thai chili peppers into small bits (about 2-3 mm).
- Cut each cooked egg into 4 equal volumes along its short axis.
- If planning to dip in starch, coat each egg slice with starch and shake off the excess.
- Place 25 ml of oil in the pot (if not dipping in starch, use 20 ml), then add the cooked egg slices.
- Pan-fry until slightly scorched/crispy, then add 10 ml of oil (if not dipping in starch, add 10 ml), and flip.
- Until the second side is slightly golden, add the bi-color peppers, Thai chilies, and minced garlic, and fry for about one minute, then flip.
- Next, add broad bean paste and fry for a few seconds, then flip.
- Mix light soy sauce, oyster sauce, and sugar into a sauce, gently toss the pot, and it is ready to serve.
Notes
Money Eggs is a Hunan-style home-cooked dish known for its crispy exterior and tender interior, savory and slightly spicy flavor. The pan-fried egg slices resemble bronze coins, symbolizing good fortune. Paired with green and red peppers, they are rich in high-quality protein and vitamins, offering a balanced diet. The difficulty is moderate, and beginners can master it with a little practice, completing this dish in about 30 minutes.
Estimated difficulty: ★★★
Estimated calories: 427 kcal
Calculation:
Determine how many servings you plan to make before cooking. One portion is just right for 2 people.
Per portion:
- Eggs: 5
- Cornstarch: 40 g
- Cooking oil: 20-35 ml
- Bi-color peppers: 15 g
- Thai chilies: 6-15 g (approx. 2-5)
- Broad bean paste: 15 ml
- Garlic: 10 g (approx. 2-3 cloves)
- Green onion: 3 g (approx. 1-2 stalks)
- Light soy sauce: 15 ml
- Oyster sauce: 15 ml
- Sugar: 5 g
- For the original flavor, use 15 g of sugar. Reduce to 6 g if you can't handle spice, or remove the chili seeds.
- A non-stick pan is recommended; when using one, you can reduce the initial oil by 5 ml.
- Ensure the eggs are fully set before peeling.
- Do not over-stir-fry to avoid them falling apart.
Reference: [【Images】湘菜馆-金钱蛋的做法_湘菜馆-金钱蛋的做法步骤_家常菜_下厨房](https://www.xiachufang.com/recipe/107161729/)
If you encounter any issues or find areas for improvement while following this guide, please open an Issue or Pull request.