Qingfeng Iron Pot Egg

Qingfeng Iron Pot Egg

　　The Iron Pot Egg is an ancient and traditional famous snack from Henan. Legend has it that it was first created during the Ming and Qing dynasties. At that time, a chef at a Henan restaurant, aiming to enhance the flavor of egg dishes, whisked the eggs and then mixed in ingredients such as dried shrimp, diced meat, diced mushrooms, and fresh broth. The mixture was then placed in a specially made iron pot and cooked until half-done, after which a red-hot iron pot lid was placed on top to bake it, causing the egg mixture to expand and cook thoroughly.

Features of the Iron Pot Egg: vibrant color, tender and fluffy texture, and deliciously fragrant.

How to make the Iron Pot Egg: 1. Crack the eggs into a large bowl and whisk them smooth, then add various ingredients and seasonings and whisk again. Pour in fresh broth and continue whisking before transferring the mixture to a specially made iron pot. Place the specially made iron pot lid over the fire to heat until red-hot and set aside. 2. Set the iron pot over low heat, pour cooked lard into the egg mixture, and slowly stir with an iron spoon to prevent sticking. When the egg mixture is about 80% cooked, drizzle in a little more cooked lard. Use a fire hook to lift the red-hot lid and place it on the iron pot, allowing the egg mixture to puff up and become glossy, then bake until it turns red and yellow. 3. Take an enamel plate, line it with vegetable leaves, and add some balsamic vinegar. Then uncover the pot, transfer the “Iron Pot Egg” onto the vegetable leaves in the enamel plate, and it’s done.

Key points for making it: 1. Whisk the egg mixture in one direction to create a smooth batter; 2. Use low heat when baking the egg mixture in the iron pot to avoid burning or scorching.