Crab Eggs

Name: Crab Eggs
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 4-5 egg; 3-4 tbsp Vinegar; 20g ginger; 2 tbsp Soft white sugar; Some Peanut oil

by Love Sesame Fish

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

In my memory, this dish can only be eaten the next day after eating the hairy crabs. The reason is very simple because the ingredients in this dish are our "secret recipes" for eating hairy crabs. Of course, the secrets should not be wasted easily. After eating the crab, my mother used the remaining seasoning to match the egg, and she called it "crab powder and egg". So this is a dish with a story in our family.

Ingredients

4-5 Egg
3-4 tbsp Vinegar
20g Ginger
2 tbsp Soft White Sugar
Some Peanut Oil

Crab Eggs

1. Beat the eggs into a bowl and chop the ginger into minced pieces

2. Put the minced ginger into the egg bowl, then add soft sugar and vinegar in turn

3. Pour oil in the pot, slowly pour the eggs with the ingredients, being careful not to let the egg yolks fall apart

4. When the egg whites gradually solidify, pierce the egg yolk with a frying spoon to let the egg yolk flow out

5. When the egg yolk is basically solidified, stir-fry a few times with a frying spoon to get out of the pan

Tips:
1. The name of this dish is crab noodles and eggs. In order to ensure that the fried dishes resemble crab roe and crab meat, the eggs must not be broken up when making ingredients;
2. When frying, first wait for the egg whites to solidify to produce the "crab meat" effect, then poke the egg yolk; wait for the egg yolk to solidify, and the "crab yolk" effect comes out. If the yolk breaks early, there will be no effect.