Tiger Skin Eggs or: How I Learned to Stop Worrying and Love Cooked Yolks

Fried Boiled Eggs! A classic throughout Asia - in this video we’ll show you how to fry them up in the Chinese style, along with two options of how to serve them up with some saucy goodness: Red Braised Tiger Skin Eggs, and Sichuan Homestyle-Flavor Tiger Skin Eggs. Recipe is also over here on /r/CasualChina if you prefer: 虎皮蛋_oc/ HOW (WE) BOIL & PREP EGGS 1. Place six eggs in cool water, then over a high flame bring everything up to a boil. Swap the flame to medium high so that it’s not *quite* as aggressive, then boil for 6.5 minutes. 2. Remove, place in a bowl of cold water. No need for ice bath - place under running water, swap the water a couple times til it’s no longer hot. 3. Peel & thoroughly dry the eggs. 5. Make shallow cuts down the egg lengthwise. HOW TO FRY THE EGGS Round bottomed woks have the advantage of