Taiwanese Fried Egg
The edges are crisp and the yolks are soft-boiled! Taiwanese Fried Egg Grilled with Soy Sauce
Description
A fried egg 'shallow-fried' in generous oil. The Taiwanese way is frying until the white edges are brown and crispy. Boasts supreme status as a Lu Rou Fan or Chicken Rice topping.
Restaurants serving Taiwanese Fried Egg
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Egg
- Generous veg oil
- Thick soy sauce
Instructions
- [Authentic Recipe]
- Heat generous oil in a wok until smoking.
- Crack in an egg; fry so the white puffs up with a loud sizzle.
- Baste hot oil over the egg with a ladle a few times, finishing it with crispy whites and 'half-cooked (gooey)' yolk.
- Plate and serve drenched in Taiwan's unique 'thick soy sauce (Jiangyou Gao)'.
Learn more Spice, substitutes, tips
Key spices
Savory aroma of scorched whites and rich yolk
Substitutes at Japanese supermarkets
Regular fried egg (but crispiness is key)
Pairing
Lu Rou Fan、Chicken Rice、Toast、Taiwan Beer
Trivia
[For Everyone] Named 'He Bao' (purse/pouch) due to its shape. Asking for 'Jia Dan' (extra egg) in a Taiwanese shop almost always gets you this crispy fried egg. Simple, but magically elevates the grandeur of any main dish.
Eating tips & etiquette
[Unique Eating] Puncture the yolk of the fried egg atop Lu Rou Fan, mixing the overflowing golden sauce with the sweet/savory meat and rice for the ultimate Taiwanese bliss!
Allergen
Egg, Soy