Chinese ’Solid’ Eggs (实蛋)

Solid eggs! A classic at BBQ joints in Northeast China. 0:00 - How can an egg have no yolk? 0:54 - Balut/Penoy culture 1:38 - Making ’Penoy’ eggs with a normal egg 2:58 - How to eat, Grilled and Stir Fried 4:15 - Other ways to produce? INGREDIENTS, SOLID EGGS * 5 eggs * 1/2 tbsp water * 1/2 tsp kansui . lye water (枧水) * 1/2 tsp salt PROCESS, SOLID EGGS 1. Using the large end of a chopstick, crack the narrow side of the egg. Make a hole with the narrow side of the chopstick, clean up the hole with a pair of tweezers. Remove the egg. 2. Rinse the egg shells (not shown in video). 3. Add the water, kansui, and salt to the eggs. Beat in a zigzag motion so as not to incorporate too much air. Once no stray strands of egg white remain, strain. Knock the bowl a couple times against the table ala a cake batter to let some air bubbles float to the top. Skim off the bubbles. 4. Add the egg back into the shells. Put the eg