This tiger egg recipe was named by the mesmerizing patterns formed on the eggs. It sparked my curiosity when I first heard of the name. Who wouldn’t be intrigued by the idea of eggs with tiger-like skin?
This egg recipe is originated from China, and not going to lie, the aromatic from garlic, ginger, and anise stars combined with soy sauce is downright irresistible. If you like food cooked with soy sauce, here is a recipe idea for you, soy-glazed pork belly.. Let’s try to make tiger eggs and I think this might become your favorite egg recipe.
What you need
Main Ingredients
– 6 eggs
– 4 garlic cloves, slightly smashed
– Ginger, thinly sliced
– 1 cup cooking oil
– 2 star anise
– 3 bay leaves
– Thai dried red chili (optional)
Sauce
– 1 ½ tbsp oyster sauce
– 2 tbsp soy sauce
– 2 tbsp sugar
– 1 cup cooking wine
Garnishing
– Chives
– Sesame seeds
How to make addicted tiger eggs
- Start by boiling the eggs for 5-6 minutes or until they’re soft-boiled, carefully peel and set them aside.
- In a saucepan, heat the cooking oil over high heat. Once hot, carefully add the eggs to the pan and fry them for about 4-5 minutes or until they develop a crispy, golden brown. Remove the eggs and set them aside.
- In the same pan, reduce the heat to medium and add the smashed garlic cloves, and thinly sliced ginger. Saute until the aromas are fragrant and golden brown.
- Add the oyster sauce, soy sauce, sugar, cooking wine, star anise, bay leaves, and Thai dried red chili (if using) to the pan. Stir well to combine
- Gently add eggs and allow the eggs to simmer in the sauce for 3-5 minutes until they turn a dark brown color.
- To garnish, sprinkle chopped chives and sesame seeds.
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Tips to make perfect tiger eggs
- Use corn starch to prevent splashing: adding corn starch to the oil when frying the eggs can help prevent splashing.
- Keep high heat: keep the high temperature when frying the eggs to help achieve that crispy layer without overcooking the eggs
- Don’t overcook the eggs: Be mindful not to overcook the eggs during the initial boiling stage. Overcooked eggs can become rubbery.
- Cook evenly: when simmering the eggs in the sauce, make sure to flip the eggs so they’re fully coated with sauce.
If you like egg for breakfast and lunch, try this Sardine and Eggs recipe. I promise you won’t disappoint.
Tiger Eggs
Ingredients
Main Ingredients
- 6 eggs
- 4 garlic cloves slightly smashed
- Ginger thinly sliced
- 1 cup cooking oil
- 2 star anise
- 3 bay leaves
- Thai dried red chili optional
Sauce
- 1 ½ tbsp oyster sauce
- 2 tbsp soy sauce
- 2 tbsp sugar
- 1 cup cooking wine
Garnishing
- Chives
- Sesame seeds
Instructions
- Start by boiling the eggs for 5-6 minutes or until they’re soft-boiled, carefully peel and set them aside.
- In a saucepan, heat the cooking oil over high heat. Once hot, carefully add the eggs to the pan and fry them for about 4-5 minutes or until they develop a crispy, golden brown. Remove the eggs and set them aside.
- In the same pan, reduce the heat to medium and add the smashed garlic cloves, and thinly sliced ginger. Saute until the aromas are fragrant and golden brown.
- Add the oyster sauce, soy sauce, sugar, cooking wine, star anise, bay leaves, and Thai dried red chili (if using) to the pan. Stir well to combine
- Gently add eggs and allow the eggs to simmer in the sauce for 3-5 minutes until they turn a dark brown color.
- To garnish, sprinkle chopped chives and sesame seeds.
