A simple egg inspires countless recipes from sweet to savoury, elaborate or straightforward. A classic French omelette is seen as a test of skills in some kitchens, whereas the velocity of an #eggporn ooze might hold greater importance in others—ultimately, the versatility of the humble egg will never cease to be a source of creativity and deliciousness. Below, we asked some of Asia’s leading chefs for their best egg recipe. Get cracking!
1. Cold-Smoked Soft-Boiled Egg with Smoked Fish
By Danny Yip, Founder of The Chairman (Hong Kong)
Smoke plays a big part in some of The Chairman’s greatest hits, including the camphor smoked goose, and this recipe also makes use of this particularly fragrant wood.
Smoked fish of your choosing, shredded
For the marinade
3 litres water
370g light soy sauce
120g dark soy sauce
10 Sichuan peppercorns
6 star anise
1 cardamom pod, crushed
2 sticks cinnamon
4 dried bay leaves
1 small piece dried mandarin peel
1 knob of ginger
- Place the eggs into a pot of cold water and turn on the heat. Cook for 9 minutes, then drain and plunge into cold water. Peel and set aside.
- For the marinade, place all of the ingredients into a pot and bring to the boil. Allow to cool down completely.
- Place the eggs into a container and pour over the marinade so they are completely covered, and allow to marinate overnight.
- Remove the eggs from the marinade and pat dry.
- Place a bamboo steamer over a wok, wrapped in a kitchen towel. Light the camphor wood and place into the wok—there won’t be a lot of smoke, but the flavour will be strong. Be sure there is no flame. Add some cubes of ice to the wok, cover the steamer and smoke for 30 minutes.
- To serve, slice the eggs in half and place onto a plate. Shred the smoked fish and arrange on top of the egg yolk.