The memories of my happy childhood are often food related. The recent school trip my daughter took reminded me of a particular food that I always ate on school excursions when I was her age. It was Chinese tea eggs, a simple and humble food that is popular in every region of China. 

What are tea eggs

Tea eggs, known as Cha Ye Dan/茶叶蛋 or Cha Ji Dan/茶鸡蛋 in Chinese, are hard-boiled eggs that are cracked and soaked in a marinade infused with tea, spices and soy sauce. This intensely flavored liquid not only seasons the eggs but also creates a marble appearance. Hence they are also referred to as marbled eggs or tea-smoked eggs in English.

During the steeping process, the marinade seeps through the cracks and leaves a marble pattern on the egg whites, while the egg yolks absorb some flavor and become creamier and less dry than regular hard-boiled eggs.

Different home cooks and street food vendors have their own unique variations of tea egg recipes. The taste varies depending on the choice of tea, spices, soy sauce quantity, steeping time, etc. However, all versions share a similar profile: savory, umami, and aromatic, with a hint of sweetness and a smoky undertone.

Top tips

Before diving into the detailed recipe, keep these tips in mind:

• Feel free to choose any tea you prefer or have on hand.
• Dark soy sauce is essential for the best marbling effect.
• Reduce the boiling time if you prefer soft yolks.
• Adjust the steeping time according to your desired saltiness.
• Reuse the marinade for future batches.

Ingredients & substitutes

Eggs

Hen eggs are used in Chinese tea eggs, but I also cook quail eggs from time to time (they absorb the flavor more effectively).

Tea

Which type of tea? You may ask. There isn’t a set rule. Simply choose what’s available in your house or the one with your preferred aroma. However, herbal tea isn’t suitable for this recipe.

My parents use green tea (often the one infused with jasmine flowers) to make tea eggs. This is simply because it’s the most common type of tea in Chinese households.

Through testing, I found regular black tea to be a very good alternative. It’s cheap, easily accessible, and creates a more effective marble look. Either tea bags or loose tea leaves can be used.

Other types of tea, such as oolong, pu-erh, white tea, etc. are all fine for this recipe. I personally wouldn’t use very expensive ones (better save them for drinking).

Spices

I use a few common Chinese spices to enhance the flavor. They include star anise, Chinese cinnamon stick (cassia cinnamon), bay leaf and Sichuan pepper. If you enjoy a hint of heat, add a few dried chili peppers too.

It’s fine to omit 1-2 spices or add a few extra, such as fennel seeds, cloves, tangerine peels, etc.

Don’t have any whole spices? No worries! Replace them with a teaspoon of Chinese five-spice powder. It works well too.

Seasonings

Soy sauce is essential to this recipe. The light version provides aroma and salty flavor, while the dark version helps to create the marble effect effortlessly.

Add a little Shaoxing wine if you happen to have some (it’s fine to skip it). Finally, include some salt and sugar (any type).

Cooking procedure

Step 1: Boil the eggs

Bring a pot of water to a boil, then gently place the eggs in the water and cook over medium heat for 8 minutes.

The cooking time required depends on the size, quantity and temperature of the eggs. For testing this recipe, I used 8 large, room-temperature eggs. Adjust the time if you’re cooking less or more eggs, or your eggs are smaller, chilled, etc.

🛎 Want runny yolks?

Classic tea eggs are hard-boiled. In other words, the yolks are fully cooked. If you prefer runny yolks (like soy sauce eggs found in Japanese ramen), reduce the boiling time to 7 minutes.

Step 2: Prepare the marinade

While waiting for the eggs to cook, gather all the spices and seasonings for the marinade and place them in a saucepan with 2 cups of water. Bring the mixture to a boil, then let it simmer for about 3 minutes.

Step 3: Cool & crack the eggs

Immediately after cooking, transfer the boiled eggs to a bowl of cold water (tap water) to stop them from being further cooked.

Once they are cool enough to handle, gently crack the egg shells all around. You can do so against the kitchen counter or use the back of a spoon.

🛎 Note: The cooling process will dramatically reduce the heat of the eggs so that they aren’t cooked further. 

Step 4: Steep the eggs

Put all the eggs in a container. Then pour in the marinade, along with the tea and spices. Cover with a lid and let the eggs steep for 12 to 24 hours.

🛎 Note: It’s best to use a container that can fit all the eggs snuggly. This way the marinade fully covers the eggs ensuring an even coloring. If not, flip the eggs once during the steeping process.

Alternatively, use a resealable plastic bag to marinate the eggs. Make sure to squeeze out any air before you seal it.   

Tips on the marble effect

There are three factors that affect the marbling result. Consider these if you’re after a striking look. 

• The steeping time. The longer the eggs stay in the marinade, the more intense the marble look. 
• Tea. Generally speaking, black tea (Known as Hong Cha/红茶 in Chinese) produces the darkest color. 
• Dark soy sauce. Don’t skip this ingredient which is commonly used in Chinese cuisine for browning food (Think Red Braised Pork Belly). You may increase its volume and reduce the salt accordingly.

Storage advice

If your kitchen isn’t overly hot, it’s fine to leave the container on the kitchen counter for 12 hours. If longer, place it in the fridge.

The marble stains, flavor and saltiness of the eggs will intensify as the steeping time extends. However, be aware that the eggs might become too salty if you leave them in the marinade for over 24 hours.

After being removed from the steeping liquid, these tea eggs can be stored in the fridge for another 4 days.

Reuse the marinade

Like how master stock (Lu Shui/卤水) is preserved in Chinese cooking, I often reuse the tea egg marinade for subsequent batches. However, as the flavor and saltiness decrease with each use, you’d need to top up the tea, spices and seasonings when necessary.

Also, to reduce the risk of bacteria growth, I suggest you freeze the marinade between uses and reboil it each time before using it again.

Serving ideas

There are so many ways to enjoy these tea eggs. I grew up eating them at breakfast or as an after-school snack. And they were an essential item to bring on a journey, either on lengthy train trips or for short excursions. So tasty and handy!

Other serving ideas include:

• Over a bowl of steamed rice, along with other savory toppings, just like how you enjoy Lu Rou Fan (Taiwanese pork rice bowl).
• Add it to your favorite noodle dishes. In my hometown, tea eggs are a popular addition to Lanzhou Beef Noodle Soup.
• Put them into your packed lunches (bento), or smash them in between sliced bread to make a quick sandwich.
• Use it as a topping for Congee (Chinese rice porridge). Add a dash of homemade chili oil and some chopped scallions/cilantro.

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Chinese Tea Eggs (茶叶蛋)

Probably the best way to enjoy hard-boiled eggs! Chinese tea eggs are packed with flavor and have a beautiful marble look. They make a great high-protein and low-calorie snack.

Course Breakfast

Cuisine Chinese

Diet Vegetarian

Prep Time 2 minutes minutes

Cook Time 13 minutes minutes

Steep 12 hours hours

Total Time 12 hours hours 15 minutes minutes

Servings 8 eggs

Calories 72kcal

Author Wei Guo

Ingredients

• 8 eggs at room temperature (see note 1)
• 2 bags black tea or 1 tablespoon of loose tea (see note 2)
• 1 star-anise see note 3
• 1 bay leaf
• 1 piece Chinese cinnamon aka cassia cinnamon
• ½ teaspoon Sichuan peppercorn
• 2 tablespoon dark soy sauce
• 1 tablespoon light soy sauce
• 1 teaspoon Shaoxing rice wine optional
• ½ tablespoon sugar
• 2 teaspoon salt

Instructions

• Bring plenty of water (enough to cover all the eggs) to a full boil in a pot/saucepan. Gently slide in all the eggs. Leave to boil uncovered over medium heat for 8 minutes (if you prefer runny yolks, reduce the time to 7 minutes).
• While waiting for the egg to cook, put all the other ingredients into a clean saucepan. Add 2 cups (500ml) of water. Bring to a boil then leave to simmer for 3 minutes. Set aside.
• When the eggs are cooked, transfer them to a large bowl of cold water. Once they’re cool enough to touch, gently crack them one by one against the kitchen counter making sure the shells are cracked all around.
• Place the eggs in a container (ideally one that can fit them snuggly). Pour in the marinade. Cover with a lid and leave to steep for 12 to 24 hours before serving (see note 4).
• To reuse the leftover marinade: Freeze it if you don’t plan to make another batch soon. Add more tea, spices and seasonings when necessary. Always boil it for each use to prevent bacteria growth.

Notes

1. This recipe uses hen eggs, but quail eggs are a good choice too. Reduce the steeping time as they are much smaller.

2. I have found that black tea produces the strongest stains. But other types of tea, eg. green tea, oolong tea, pu-erh tea, etc, are suitable as well.

3. You can use 1 teaspoon of five-spice powder to replace star anise, Chinese cinnamon, bay leaf and Sichuan pepper.

4. Be aware that the eggs might become too salty if left in the marinade for too long. After being removed from the marinade, they can be stored in the fridge for 4 days.

Nutrition

Serving: 1egg | Calories: 72kcal

Cookware

For many Chinese stir-fries, I would recommend you use a carbon steel wok for optimal taste. Whereas for today’s dish, a large skillet/frying pan works well too. It helps if it’s high-sided and has a non-stick coating.

Cooking instructions

This is a quick stir-fry so make sure you have everything prepared and within reach before you turn on the cooker.

Step 1: Prepare the tomatoes

Wash the tomatoes and trim off their stems. Then cut them into bite-sized wedges or cubes. Don’t discard any seeds or juice.

🛎 Optional step: It’s perfectly fine to keep the skin on. Remove it if you prefer a smoother mouthfeel. Here is how you peel the skin: Cut a cross on the tomato then soak in hot water. Transfer to cold water to cool then peel from the splits.

Step 2: Beat the eggs

Crack the eggs into a bowl. Add a little water then whisk until the egg whites and yolks are well integrated.

🛎 Pro tip: Adding water is to make the scrambled egg more tender and fluffy. 

Step 3: Scramble the egg

Here are two different approaches:

• If using a non-stick skillet/frying pan: add oil then heat it up over high heat until it becomes very hot. Pour in the egg mixture. Once the bottom part sets, move with a spatula to allow the running part to flow to the hot surface. Break the scrambled egg into small pieces then transfer to a plate.
• If using a carbon steel wok: heat the empty wok until smoking then add the oil. Follow the same method to scramble the egg.

🛎 Pro tip: During this step, your goal is to cook the egg to a fluffy, tender texture. To achieve that, make sure you keep the heat high so that the egg bubbles up quickly and it takes a very short time to cook through. Keep the whole process as brief as possible and avoid overcooking.

Step 4: Cook the tomato

After taking out the egg, turn the heat to medium and add a little oil to sizzle the garlic. Then stir in the chopped tomato. Fry for 20 seconds or so. Then add a little water. Leave to cook until the tomato becomes a little mushy.

🛎 Pro tip: If you want more sauce to flavor the rice or noodles you’re serving with, add more water and cook a bit longer so that the tomato disintegrates a little further. 

Step 5: Combine & season

Add the scrambled egg and season with salt and sugar. Put in chopped scallions and give everything a final stir. Taste to see if you need extra seasoning.

🛎 Pro tip: I like my tomato egg stir-fry on the savoy side so a pinch of sugar is enough. If you enjoy a sweeter taste (or the tomato you use is quite tart), please feel free to increase its quantity.

What to serve with

Ta-da! Your homemade tomato egg stir-fry is ready to be served. For a quick lunch, simply scoop it over steamed rice while piping hot. This makes a delicious and healthy Gài Jiāo Fàn/盖浇饭 ( all-in-one rice bowl) which contains protein, vegetables, and carbohydrates.

For dinner, pair it with other savory dishes along with rice. Take what we had last time with this dish: braised pork belly, garlic bok choy, and smashed cucumber. Does this sound like a good combination?

Sometimes, I also use it as a topping for noodles. In this case, I’d use more tomatoes and cook them a little longer so that I’d have enough sauce to cover each strand of noodles.

Recipe FAQs

Other tasty egg dishes

Eggs are so tasty and versatile. Agree? Here are other Chinese egg recipes to enjoy:

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Tomato Egg Stir-Fry (番茄炒蛋)

Cooked with minimum ingredients in just a few minutes, tomato egg stir-fry is a must-try Chinese dish. You'll be surprised how wonderful it tastes!

Course Main Course

Cuisine Chinese

Diet Gluten Free, Vegetarian

Prep Time 3 minutes minutes

Cook Time 4 minutes minutes

Total Time 7 minutes minutes

Servings 2 servings

Calories 300kcal

Author Wei Guo

Ingredients

• 4 medium ripe tomatoes about 11oz/310g (see note 1)
• 4 eggs
• 2 tablespoon neutral cooking oil divided
• 3 cloves garlic sliced
• ½ teaspoon salt
• 1 pinch sugar
• ½ stalk scallions finely chopped

Instructions

• Remove the stems of the tomatoes, then cut them into bite-sized pieces. Optionally, remove their skin beforehand (see note 1 to learn how).
• Crack the eggs into a bowl and add 2 tablespoons of water. Beat until the whites and yolks are well integrated.
• Heat 1½ tablespoons of oil in a skillet/frying pan over high heat until very hot (see note 2 if using a carbon steel wok).
• Pour in the beaten egg. Allow the bottom part to set first. Then move with a spatula so that the running part flows to the hot surface to cook. Break the scrambled egg into bite-sized pieces then transfer out to a plate.
• Add the remaining ½ tablespoon of oil to the same skillet/pan/wok. Fry sliced garlic over medium heat until fragrant (do not burn).
• Put in the chopped tomato. Stir-fry for 20 seconds or so. Add ¼ cup (60ml) of water. Leave to cook until the tomato becomes a little mushy.
• Add the scrambled egg. Sprinkle salt, sugar and scallions over. Give everything a quick stir to combine. Dish out and serve immediately with steamed rice, or as a topping for noodles (see note 3 if using a carbon steel wok).

Video

Notes

1. How to peel tomatoes:

• Cut a small cross on the opposite side of the stem.
• Soak in very hot water.
• When the cut splits, transfer them to a bowl of cold water to cool.
• Peel off the skin from the cut.

2. If using a carbon steel wok, remember to heat the wok empty until it smokes, then pour in the oil. Swirl around then pour in the egg. This technique prevents sticking.

3. Transfer the dish out as soon as it’s cooked. Do not leave it in the wok as the acid in the tomato could remove the patina built upon the wok’s surface.

Nutrition

Serving: 1serving | Calories: 300kcal | Carbohydrates: 12g | Protein: 14g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 327mg | Sodium: 720mg | Potassium: 731mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2555IU | Vitamin C: 36mg | Calcium: 85mg | Iron: 2mg

I presume it refers to the flocculent appearance of the cooked eggs which resemble tiny blossoms. This particular look is achieved by slowly pouring the beaten egg into the simmering broth.

Compared to other popular Chinese soups (such as Wonton Soup, Hot & Sour Soup, etc.), egg drop soup takes very little time and effort to make. Only a few common ingredients are called for and it can be made in just a few minutes!

Like congee (Chinese rice porridge), this delectable soup is considered a “healing food” by many Chinese people. Whenever I crave something soothing and light, it’s one of the dishes that always comes to my mind.

It’s gluten-free and vegetarian-adaptable (if using vegetable broth). A single serving only counts around 90 calories.

Pro tips

Here is a quick summary of the factors that contribute to a great bowl of egg drop soup.

• Use broth, instead of water, as the soup base.
• Add starch to create a silky texture but do not overuse it.
• Pour in the beaten egg when the broth is at a bare simmer.
• Control pouring and swirling to achieve the perfect egg strands.
• Add extra ingredients to create more versions.

Ingredients

Four key elements go into this authentic egg drop soup recipe: broth, cornstarch, eggs, and seasonings. Read on to learn more about each ingredient and substitute.

Broth

Chicken broth is the most popular base for egg drop soup. Beef broth works too if you prefer its flavor. To make this dish vegetarian, substitute with vegetable broth.

Shop-bought ready-to-use broth and stock cubes/powder are quick solutions. Make your own if time permits. You can find instructions on homemade chicken broth in my recipe for wonton soup.

🛎Substitute: Don’t have broth at hand? Try water seasoned with chicken powder (鸡精), mushroom powder (香菇精), or MSG (味精).

Cornstarch

Cornstarch is used to slightly thicken the soup base and create a silky smooth mouthfeel. It also helps the tiny egg ribbons to stay floating instead of sinking to the bottom.

Other types of starch, such as tapioca, sweet potato, potato, or arrowroot starch, can be used as substitutes.

Eggs

Like how I cook Tomato & Egg Stir-fry, I always add a little water to the eggs and then whisk lightly. This helps to get a tenderer texture, as well as thinner the consistency of the eggs making it flow smoothly when pouring.

Seasoning

You only need salt, white pepper, and sesame oil to season egg drop soup. Remember to use sesame oil sparingly to avoid overpowering the dish.

Garnishing

Use finely chopped scallions (green onions/spring onions), or chives, to brighten up the dish.

Cooking steps

Egg drop soup is one of the simplest Chinese dishes to make. However, attention to detail is required to achieve the best result. Here are the cooking procedures and tips you may find helpful.

Step 1: heat the broth

In a saucepan or small pot, bring the broth to a full boil then turn the heat down to a gentle simmer.

Step 2: Season the broth

Add salt, ground white pepper, and sesame oil and stir to distribute evenly. If your broth is already salted, you may not need extra salt. It’s always a good idea to taste and adjust.

Step 3: Add the starch

In a small bowl, mix cornstarch with water (double the volume of the starch) very well then gradually pour it into the broth while stirring with a spoon.

🛎TIP: At this stage, the soup won’t actually look “thick”. It still flows easily. Although cornstarch slurry is a key ingredient, I don’t recommend you increase its quantity. Overuse would make the soup slimy.

Step 4: Pour in the egg

This is the most technical part of the recipe. Read and follow these tips to produce small, wispy “egg flowers” (also watch the video in the recipe card below).

• Make sure the broth is at a bare simmer before adding the egg.
• Drizzle it in a thin stream (a jag with a pouring spout would help).
• Slowly and gently swirl the soup with a spoon (do not swirl vigorously otherwise the egg strands will be too small turning the soup into a paste).

🛎TIP: If you prefer large “egg flowers”, follow the same instructions to pour the egg but don’t swirl the soup.

Step 5: Garnish and serve

Spoon the soup into serving bowls and sprinkle finely chopped scallions to garnish. Enjoy while it’s warm.

Store & make ahead

You can keep leftovers in an airtight container in the fridge for 2 days. Reheat until piping hot but avoid overcooking to retain the egg’s tenderness.

I don’t recommend you freeze the soup as the texture of the egg strands tends to become a little rubbery. But you can freeze the seasoned, thickened broth. Defrost and heat it then pour in the egg before serving.

What to serve with

Honestly, I can eat egg drop soup at any time of the day. The pairing options are endless but here are some of my favorite ways to serve it.

• With bready staples like Scallion Pancakes, Mantou (plain steamed buns), Sheng Jian Bao (Pan fried pork buns), You Tiao (Chinese doughnut sticks), etc.
• With all-in-one meals like Pork Fried Rice, Chicken Chow Mein, Singapore Rice Noodles, Clay Pot Rice, etc.
• In a multi-course meal, along with savory dishes like Garlic Sauce Pork, Black Pepper Beef, Sichuan Homestyle Tofu, etc., and steamed rice.

Egg drop soup variations

Besides this classic version, Chinese egg drop soup has many other variations with extra ingredients. The favorite in our Red House is Tomato Egg Drop Soup (see image above) which has a tangy and umami taste.

Seaweed Egg Drop Soup is another popular option. It offers a taste of the sea, full of umami flavor.

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Egg Drop Soup, The Classic Version (蛋花汤)

A simple, tasty dish using common ingredients, Chinese egg drop soup only takes a few minutes to cook. Learn pro tips to make it to perfection.

Course Soup

Cuisine Chinese

Diet Gluten Free, Vegetarian

Prep Time 2 minutes minutes

Cook Time 3 minutes minutes

Total Time 5 minutes minutes

Servings 4

Calories 94kcal

Author Wei Guo

Ingredients

• 3 large eggs
• 4 cups chicken broth or vegetable broth (see note 1)
• Salt to taste
• Ground white pepper to taste
• ¼ teaspoon sesame oil
• 3 tablespoon cornstarch
• 1 stalk scallions finely chopped

US Customary – Metric

Instructions

• Crack the eggs then add 2 tablespoons of water. Beat lightly until the whites and yolks are fully integrated. Set aside.
• Pour the broth into a saucepan/pot. Bring it to a full boil then turn the heat down to a gentle simmer.
• Season the broth with salt, white pepper, and sesame oil. Taste to adjust.
• In a small bowl, mix cornstarch with 6 tablespoons of water until combined (make sure no starch sinks to the bottom). Gradually pour it into the broth while stirring with a spoon.
• Turn the heat to the lowest so the broth is at a bare simmer. Pour the beaten eggs in a thin stream while slowly swirling with the spoon.
• Transfer the soup to individual bowls. Garnish with scallions and serve immediately.

Video

Notes

1. If the broth is unavailable, you may use water flavored with chicken powder, mushroom powder, MSG, etc.

2. You may not need to add salt if the broth you use is already salted.

3. Tip on the color: If you’d like to achieve the bright yellow color you often find in restaurant versions, add some turmeric powder while heating the broth.

4. Store and reheat: Leftover soup can be stored in the fridge for 2 days. I don’t recommend you freeze egg drop soup as the egg changes texture this way. You may freeze the seasoned, thickened broth. Defrost, reheat and add the egg before serving.

Nutrition

Serving: 1serving | Calories: 94kcal | Carbohydrates: 7g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 144mg | Sodium: 926mg | Potassium: 103mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg

The classic composition

Apart from eggs, what goes into Chinese egg foo young? There isn’t a set answer but there is plenty of room to improvise. The image below shows you the ingredients that I used when shooting this recipe: raw shrimp, pre-cooked chicken, bean sprouts, carrots and scallions.

Choose your own meat/veggies

Please feel free to make your own choices (I often just have a quick check of what’s available in my fridge). Here is a list of popular items that you can choose from:

• 1 to 2 types of protein: They can be pre-cooked ingredients, such as chicken, Char Siu (Chinese BBQ pork), minced pork or beef, etc., or raw ingredients that don’t take long to cook through (or can be consumed without cooking), such as shrimp, squid, fish fillet, tofu, etc.
• 2 to 3 types of vegetables, ideally those that have a crunchy texture and can be cooked quickly: bean sprouts, mushrooms, carrot, cabbage, bell peppers, courgette (zucchini), scallions, water chestnuts, etc.

Most of the ingredients above (except bean sprouts) need to be diced, finely chopped or grated before adding to the beaten eggs. This ensures even cooking.

For meat that needs to be cooked beforehand (raw chicken, minced pork/beef, etc.), simply fry it with a little oil until it loses its pinkness. I also often use the leftovers of roast five spice chicken.

The egg and meat/veggie ratio

Although I provide precise quantities of all the ingredients in the recipe card below, you don’t have to worry too much about measurement. Just eyeball them following this ratio:

By VOLUME, combine 1 portion of beaten egg with no more than 2 portions of other ingredients (chopped). For example, for 6 medium eggs which measure a little over 1 cupful, use a maximum of 2 cups of add-ins.

You don’t need to be precise, but remember not to overload the egg with add-ins. This would make it challenging to fry an egg foo young in whole without falling apart.

How to fry it properly

It takes only two simple steps to make egg foo young: mix all the ingredients, then fry the mixture in a little oil until fully cooked.

However, to achieve the perfect texture, slightly crispy outside but tender inside, you’ll need to pay attention to the heat. Here is the rule of thumb: Make sure the cookware is very hot when you pour in the mixture. Lower the heat to cook through thereafter.

1. Lightly whisk the eggs then combine with chopped meat, vegetables and a little salt.
2. Heat an empty wok over high heat until it becomes smoking hot. Pour in oil enough to cover the bottom of the wok (if using non-stick cookware, add the oil first then turn on the heat). Swirl the oil to coat a larger surface. Then pour in the egg mixture.
3. Turn the heat to medium-low and leave to fry. Once the bottom side becomes golden brown, flip to fry the other side.

When shooting this recipe, I made medium-sized egg foo young. Each measures about 13cm (5 inches). You can make bigger ones if using a frying pan/skillet. Just note that the bigger the omelette is, the more difficult it is to flip without breaking. Use a lid to help, just like how I flip a crepe in the tutorial video for Jian Bing (Chinese crepe).

Sauce options

In this recipe, I’d like to introduce two ways to season egg foo young. Usually, I serve the traditional gravy for my daughter who isn’t yet used to hot food, and the spicy alternative for the rest of the family.

The classic gravy

As I mentioned earlier, the gravy served with egg foo young makes it different from other types of omelette dishes. Typically, it’s a brown, semi running sauce made with a set of common Chinese condiments. Here is the formula (the quantity is for 4-6 servings of egg foo young):

• Oyster sauce, 1 tablespoon
• Light soy sauce, 1 tablespoon
• Dark soy sauce, ½ teaspoon
• Sesame oil, ½ teaspoon
• Cornstarch, 1 tablespoon
• Ground white pepper, 1 pinch
• Garlic powder (optional), 1 pinch
• Sugar, 1 pinch
• Water, or unsalted chicken broth, 240ml (1 cup)

It’s super simple to make egg foo young gravy! Here are the steps:

1. Mix all above in a small saucepan (make sure there are no lumps).
2. Bring it to a gentle boil then leave to simmer over the lowest heat. Stir from time to time.
3. Remove from the burner as soon as it becomes just thick enough to coat a spoon. It’s important not to overheat the gravy as it will become thicker once cooled down.

A spicy alternative

Although I like the classic gravy, I often give my egg foo young a spicy twist. It doesn’t involve any cooking and makes a wonderful alternative for those who, like me, enjoy hot food.

What you need is simply a mixture of soy sauce and chilli oil. For best flavour, use sweet soy sauce (甜酱油) which has a thicker consistency than the regular version. Also, make some Chinese chilli oil if you have time. It tastes heavenly and super versatile.

Or, skip the sauce!

It’s totally fine to enjoy egg foo young on its own without any sauce. In this case, add some oyster sauce, light soy sauce and white pepper to the egg mixture to enhance the flavour.

Ingredients

Here are what you need:

• White rice, cooked and chilled
• Eggs, lightly beaten
• Scallions & garlic, finely chopped
• Light soy sauce
• Sesame oil
• Salt & white pepper
• Neutral cooking oil (olive oil isn’t suitable)

You may have seen egg fried rice recipes that call for a complicated set of ingredients to make a sauce. It isn’t really necessary. As I explained earlier, the traditional version has a rather light taste. Salt and pepper provide a base flavour. Soy sauce offers umami taste and a dash of sesame oil for extra aroma.

🛎 Note: To make this dish gluten-free, you may replace light soy sauce with gluten-free soy sauce or tamari.

Use the “right” rice

Needless to say, the most important element of this dish is the rice. If you get it right, you’re 90% guaranteed to produce the best possible fluffiness (the other 10% depends on the frying technique which I’ll explain in later sections).

What type of rice to use

You could use either long grain or short grain rice, but for me, jasmine rice is the best choice (Most restaurants use it for fried rice). It creates a fluffier texture than the short-grain variety which is more starchy (it’s great for making congee though). I also enjoy its subtle aroma. Although not used in Chinese cuisine, basmati rice would work too for this dish.

It has to be cooked rice

That’s why Chinese home cooks, like my parents, would only make egg fried rice whenever they happened to have some day-old leftover rice. Raw rice wouldn’t work for Chinese style fried rice (make rice pilaf instead if you don’t have cooked rice at hand). 

It shouldn’t be overly sticky

When it comes to plain steamed rice, I prefer it to be soft and a little sticky. However, if I cook rice intending to fry it the next day, I’d make it on the dry side. This way, rice grains won’t form a sticky mess that’s difficult to separate.

It works best when chilled

After the cooked rice is completely cooled, store it in the fridge until you’re ready to fry. Refrigeration helps to dehydrate and firm up the grains. You’ll have less of a chance to make the fried rice clumpy or soggy. Remember to loosen the grains as much as possible with a spoon or fork right before you start stir-frying.

🛎PRO TIPS: If you’d like to go the extra mile and make the fluffiest fried rice every time without fail, check out my post on Three Ways to Cook Rice On the Stove. It introduces a steaming method, using a steamer basket or a strainer, that produces the perfect rice for making fried rice (You don’t even need to chill it in the fridge).

Ingredients

Classic Chinese egg dishes, such as Tomato and Egg Stir-Fry, Shrimp and Egg Stir-fry, Chinese Chive and Egg Stir-Fry, Tofu Omelet, etc., often call for very simple ingredients. Today’s recipe is no exception. Here is what you need:

• Eggs
• Pickled chili garlic sauce
• Fresh chili pepper
• Fermented black beans
• Garlic
• Neutral cooking oil

Cooking steps

Once you have all the ingredients at hand, it only takes a few minutes to cook! You may use a wok (traditional carbon steel or modern non-stick) or a deep frying pan (skillet).

Add a little water to the cracked eggs. This helps to achieve a more tender texture. Lightly beat the eggs until the colour becomes uniform.

Heat up oil then pour in the beaten egg. The oil should be so hot that the egg bubbles up immediately. Use a spatula to push the cooked part to the side allowing the uncooked egg to flow to the centre. As soon as no runny part can be seen, transfer the egg to a plate.

Add a little oil to the same wok/pan. Stir in pickled chili garlic sauce, minced garlic and fermented black beans. Fry until fragrant.

Put in fresh chili pepper along with the cooked egg. Stir fry for a further 10 seconds or so, then dish out to serve.

🛎 Tip: To make this dish even more authentic, try replacing regular cooking oil with lard. The best choice is to render lard yourself (e.g. from fatty pork belly cut). It tastes much better than shop-bought ones.

Very simple Ingredients

Shrimp and egg stir-fry is a good example of “Less is more”, just like the classic Tomato and Egg Stir-fry and Chive and Egg Stir-fry. The ingredient list is very short and you won’t have any trouble sourcing them.

• Shrimp, peeled and deveined
• Eggs, ideally at room temperature
• Salt & white pepper
• Starch. It can be corn starch, potato starch, tapioca starch, etc.
• Sesame oil. Make sure it’s the Asian type that’s made of toasted sesame seeds.
• Scallions

How to cook it properly

Cooking shrimp and egg stir-fry takes no effort if you follow the correct procedure and understand the importance of heat control. Here are the steps as well as a few tips on how to get it right.

Season the shrimp

Put shrimp into a bowl then add salt, ground white pepper and starch. Mix with chopsticks until well combined.

This step helps to reduce the dampness of the shrimp (therefore reduce splashing when pan-frying) and to retain the tenderness of the shrimp.

🛎 Tip: You may also butterfly each shrimp by cutting halfway through along its back. This creates a different look once cooked, just like how it turns out in my recipe for Shrimp and Broccoli.

Beat the egg

Crack all the eggs into a bowl. Then add salt, white pepper, sesame oil and a little water. Use chopsticks to beat until it reaches an even, smooth consistency.

🛎 Tip: The addition of water is very important as it gives you a better chance to achieve the desired texture of the cooked egg. Western-style scrambled egg which calls for milk or cream shares the same principle. Food scientist Harold McGee explains in his iconic book On Food and Cooking that added liquid “will dilute the egg proteins and produce a tenderer mass when the eggs are carefully cooked”.

Pan-fry the shrimp

Add cooking oil to a non-stick pan/wok over medium heat. Lay the marinated shrimp in a single layer to fry. Once the first side turns pink, flip over. Turn off the heat as soon as the second side becomes pink too. Transfer the shrimp into the egg mixture leaving the oil in the pan.

🛎 Tip: It’s important not to overcook the shrimp. Otherwise, it’ll become dry and chewy.

Cook the eggs

Pour everything into the pan/wok then turn on the heat again to the lowest setting. As soon as the bottom part starts to solidify, use a spatula to gently scrape and push the egg. This helps the liquid part to reach the hot pan. Keep doing so until most of the egg has turned into curd-like mass but still looks a little underdone (Please refer to the tutorial video).

🛎 Tip: In this step, low heat and continuous scraping are the key to success. As I mentioned earlier that adding water to the eggs helps to achieve a fluffy, tender texture. However, overheating “will cause some of the added liquid to separate. (Harold McGee, On Food and Cooking)”

Garnish and serve

Sprinkle chopped scallions and dish out immediately. By the time you bring the dish to the table and start eating, the underdone part of the eggs would have been cooked by the heat of the dish.

What to serve with

Traditionally, shrimp and egg stir-fry is served with plain rice, on its own or along with other savoury dishes. It also makes a great brunch item that goes over toast or between freshly steamed, halved buns (Mantou/馒头). Let me know if you have other creative ways to enjoy it!

Other quick & easy recipes

Who doesn’t like tasty dishes that require minimum preparation? Here are a few more to try:

• Tomato and Egg Stir-fry
• Steamed Chicken with Shiitake Mushroom
• Iceberg Lettuce with Oyster Sauce
• Enoki Mushroom with Garlic Sauce
• Hot and Sour Napa Cabbage

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Print

Shrimp and Egg Stir-Fry (滑蛋虾仁)

A delectable dish with minimum preparation, shrimp and egg stir-fry brings out the best flavour and texture of these two common ingredients.

Course Main Course

Cuisine Chinese

Prep Time 3 minutes minutes

Cook Time 4 minutes minutes

Total Time 7 minutes minutes

Servings 2

Calories 327kcal

Author Wei Guo

Cost 327

Ingredients

For the shrimp

• 140 g shrimp, peeled and deveined about 5oz
• ⅛ teaspoon salt
• 1 pinch ground white pepper
• ½ teaspoon cornstarch or tapioca starch/potato starch

For the eggs

• 5 large eggs at room temperature
• 2 tablespoon water
• ¼ teaspoon salt
• 1 pinch ground white pepper
• ¼ teaspoon sesame oil

You also need

• 1½ tablespoon neutral cooking oil
• 1 stalk scallions, finely chopped

Instructions

• Mix shrimp with salt, white pepper and cornstarch until well combined.
• Crack eggs into a bowl. Add water, salt, white pepper and sesame oil. Beat until it reaches an even, smooth consistency.
• Heat oil in a non-stick pan/wok over medium heat. Fry shrimp on both sides in a single layer. As soon as it curls up and turns pink, turn off the heat. Transfer the shrimp into the egg mixture leaving the oil in the pan.
• Pour everything into the pan/wok. Turn on the heat again to the lowest setting.
• As soon as the bottom part starts to solidify, gently scrape and push the egg with a spatula to allow the liquid part to reach the hot pan. Keep doing so until most of the egg has turned into curd-like mass but still looks a little underdone.
• Sprinkle chopped scallions and immediately dish out to a serving plate or over rice.

Video

Nutrition

Serving: 1serving | Calories: 327kcal