Oil-Vinegar Burst Eggs
Oil-vinegar burst eggs is a very simple yet outstanding dish in color, aroma, and taste, and belongs to Hunan cuisine. It is very easy to make and takes about ten minutes.
Ingredients and Tools
- Eggs
- Xiaomila chili
- Scallions
- Garlic
- Oil
- Aromatic vinegar
- Light soy sauce
- Oyster sauce (optional but recommended)
- White sugar (optional)
Measurements
- Eggs 4
- Xiaomila chili 10 g (about 3)
- Cooking oil 35-50 mL
- Scallions 10 g
- Garlic 5 g
- Aromatic vinegar 15 mL
- Light soy sauce 10-15 mL
- Oyster sauce 10 g
- White sugar 0-5 g
Steps
- Do not beat the eggs; crack them directly into a bowl and set aside.
- Cut the scallions into 3 cm long pieces.
- Put the garlic cloves and Xiaomila chili into a garlic chopper and mince.
- Add aromatic vinegar, light soy sauce, oyster sauce, white sugar, and water to a small bowl and mix well to make the sweet-and-sour sauce.
- When the oil is hot, pour in the eggs. After they set, shovel into large pieces, add the minced garlic and Xiaomila chili, and pour in the sweet-and-sour sauce.
- Reduce over high heat; add the scallion pieces just before turning off the heat.
Notes
- Tested personally: Lao Heng He brewed aromatic vinegar with no additives tastes best; the vinegar aroma is the soul of this dish. If you follow this guide and find any issues or improvements, please submit an Issue or Pull request.