Tiger Skin Eggs

Tiger Skin Eggs

　　Tiger Skin Eggs

　　Start by boiling the eggs. I used an egg cooker to do this. Once cooked, gently tap each egg at the top, then hold the cracked part under cold running water before peeling the shell.

　　This method makes the shells much easier to remove without breaking the eggs.

　　Heat oil in a pan over medium heat, and when it reaches about 70% heat, carefully place the boiled eggs in. Slowly fry them until the surface becomes wrinkled, then take them out and drain off the excess oil.

　　Before frying the eggs, make sure to dry the surface moisture, otherwise there’s a risk of oil splattering.

　　Leave some oil in the pan, heat it up, then sauté chopped green onions, ginger slices, and dried chili peppers. Add cinnamon sticks, bay leaves, star anise, cooking wine, dark soy sauce, oyster sauce, sugar, salt, and an appropriate amount of water. Bring to a boil over high heat, then add the fried eggs. Cover and simmer over low heat for 20 minutes. Finally, take them out, let them cool, slice them into rounds, and arrange on a plate. Before serving, drizzle with the braising sauce.