SPLASHED EGGS

This is a very simple egg dish where hard boiled eggs are shallow fried to brown and splashed with sauce.

According to the chef, ’splashing’ is of the many supportive or auxillary methods of cooking which are no self-sufficient cooking methods.  Splashing is abruptly pour liquids [water, wine or seasoning] over food toward the end of Stir-frying or Shallow Frying.  Because splashing is done when food is very hot, it absorbs the flavor in a special way which makes the taste quite exciting.  Splashing wine [1 teaspoon] towards the end of any stir-frying or shallow frying, it does make the taste different.

Splashing Liquid Over Fried Food 

Another recipe which applies this splashing method was earlier shared [here].

This egg dish is easy and fool-proof yet the result is awesome, yummy, yummy good.   You can cook up to 8 eggs with this sauce.

Recipe adapted from ‘You Can Cook Anything Chinese’ by Madame Yee Yo with modifications

Ingredients

[serves 3]

8 hard-boiled eggs

Splashing Sauce [Mix together]

1 tbsp each of chopped ginger, garlic and spring onions [I used more]

½  tsp salt

2 tsp sugar

2 tbsp light soy sauce

1 tbsp black vinegar

1 tbsp wine

1 tsp sesame seed oil [optional]

1. Peel eggs and split into halves.
2. Combine sauce ingredients.
3. Heat a non stick wok with 1-2 tbsp of oil until  hot, swirl the wok to distribute the oil.  Lower to medium heat, place the eggs, cut side down and fry until brown.   Turn and repeat.  
4. Pour combined sauce over fried eggs, then off heat and dish up to serve.
5. Serve hot or cold.
   

I am sharing this post with Cookbook Countdown Event #22 hosted by Joyce and Emily of Kitchen Flavours and Emily's Cooking [Makan2] Foray respectively