Egg-cellent Dishes in Asia

Half-Boiled Egg

Room temperature eggs are placed into boiling water and left to cook for precisely four minutes. The result is a soft, wet yolk and white, slippery enough to be slurped down in one breath! Typically served with a few drops of dark soy sauce and a dash of white pepper, this dish is a popular breakfast item in Singapore, often enjoyed with toasted bread.

Tea Leaf Egg (‘cha ye dan’ in Mandarin)

A savory snack beloved in Taiwan, tea leaf eggs are hard-boiled eggs further stewed in a salted tea liquid, soy sauce, and five-spice powder. Initially, the eggs are hard-boiled, then the shells are lightly cracked without peeling and boiled a second time to let the tea flavor permeate the egg. This process results in a marbled pattern on the egg white when the shell is removed.

Salted Duck Eggs (‘xian dan’ in Mandarin)

A traditional Chinese preserved food, salted duck eggs are made by soaking whole raw duck eggs in brine or wrapping them in heavily salted clay for about a month. This preservation method results in a very liquid egg white and a bright orange-red, round, and firm yolk. Typically eaten with congee, salted duck eggs are also used as an ingredient in moon cakes and rice dumplings.

Century Eggs / Preserved Eggs (‘pi dan’ in Mandarin)

Contrary to the myth that century eggs are made by soaking duck eggs in horse urine, they are actually preserved in a mixture of clay, ash, salt, lime, and rice straw for several weeks to months. When ready, the egg white has a gelatinous texture, appearing dark brown and transparent, while the yolk is creamy and grayish-green. Century eggs have a pungent smell and are typically eaten with preserved ginger.

Egg Soup

Egg soup is a culinary art form. Beaten eggs can be added to any Chinese soup, whether flavored with pork, chicken, crab, shrimp, or just vegetables. The trick is to gently pour the beaten eggs into the soup and use a fork to stir in one direction until the eggs form thin streams or ribbons.

Egg Tart (‘dan ta’ in Mandarin)

A popular pastry in Asia, especially in Hong Kong, egg tarts consist of a flaky outer crust with an egg custard filling. The Western equivalent is a custard tart. You can find egg tarts in most Hong Kong and Chinese bakeries and dim sum restaurants.

Preserved Radish (‘chai po’ in Hokkien) Omelet

Preserved radish is often served as a topping for steamed rice cake ‘chwee kueh,’ a popular breakfast item in Singapore. It can also be mixed into beaten eggs to make a preserved radish omelet, a salty side dish.

Minced Pork Omelet

To prepare this dish, add minced pork, parsley, fresh chili, and salt to beaten eggs and pour the mixture onto a heated pan. Remove from the pan when the egg and meat are cooked.

Oyster Omelet

Small oysters and green onions are mixed into an egg batter. Corn starch is used in the batter to give the egg a thicker consistency. The mixture is then pan-fried and served with a chili sauce dip.

Interesting Stats

• Egg Consumption in Asia: According to the Food and Agriculture Organization (FAO), China is the largest producer and consumer of eggs globally, with an annual production of over 30 million metric tons in 2020. Source: FAO
• Nutritional Value: Eggs are a powerhouse of nutrition, providing high-quality protein, vitamins, and minerals. One large egg contains about 6 grams of protein and only 70 calories. Source: USDA
• Cultural Significance: In many Asian cultures, eggs symbolize fertility and prosperity. For instance, red-dyed eggs are often given during Chinese New Year and other celebrations to symbolize good luck and happiness. Source: National Geographic

By exploring these diverse and delicious egg dishes, you can gain a deeper appreciation for the culinary creativity and cultural significance of eggs in Asia.