Iron eggs

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Three iron eggs, cooked according to the recipe, compared with a boiled and peeled chicken egg

Iron eggs ( Chinese  鐵蛋  /  铁蛋 , Pinyin tiědàn ) are an egg specialty from Taiwan and are considered a delicacy . The recipe comes from the Tamsui district of New Taipei .

history

According to tradition, the eggs were originally created by the restaurateur Huang Zhangnian ( 黃 張 哖 ). In the city by the sea, he served snacks to the seaport employees. On a rainy day, fewer customers came than usual and Huang Zhangnian had to keep boiling the long-boiled, marinated eggs ( 滷蛋  /  卤蛋 , lǔdàn ) that he had taken from the stock over a low flame to keep them warm and germ-free. This red boiling , also called stewing , resulted in the drying and ultimately shrinking of the eggs, which turned out dark, tasty, and tough and went down extremely well with the locals. Huang founded a new business based on this recipe in 1946 and sold these iron eggs under the Apotiedan brand ( 阿婆 鐵蛋  /  阿婆 铁蛋 , āpó tiědàn  - "grandmother's iron eggs"). Chicken , pigeon or quail eggs are suitable for the recipe , but not duck eggs . The popularity of the iron eggs soon spread well beyond Taiwan, reaching Africa and the Middle East .

Large-scale production of iron eggs began around 1980, and after completion they are vacuum-packed and primarily sold in tourist markets.

description

The dish consists of small eggs that are braised and air-dried several times in a mixture of spices. This makes the eggs dark brown on the outside, tough and very aromatic compared to commercially available boiled eggs . The taste is described as sweet, spicy, slightly salty with an intense taste of egg and as a snack suitable for drinks.

The cooking time of the chicken eggs stated in various sources varies between two and three hours, after which they are further boiled in a brew of soy sauce and rock sugar , into which the spices are added: green cardamom , cloves , cinnamon , star anise , licorice root , tea and Sichuan pepper according to variations . This creates the gummy consistency and the intensely spicy taste. Cooking and drying can take up to three days to prepare. Shrink-wrapped in vacuum film, the shelf life is up to three months.

See also

Web links

Commons : Iron Eggs  - Collection of images, videos, and audio files

Individual evidence

  1. ^ Taiwan Iron Eggs . In: Fondue of Life . Blog spot. April 15, 2011. Retrieved June 5, 2011.
  2. ^ Taiwanese Iron Eggs . In: Sku's Recent Eats . Blog spot. September 23, 2010. Retrieved June 5, 2011.
  3. ↑ Travel Guide Taiwan , on book.google.de. Retrieved November 21, 2017.
  4. ↑ Lin Mingyu (林明 峪): Da kuai duo yi - 大快朵頤 . Lian jing (聯 經), Taipei 1984, OCLC 903232266 , p. 21-25 (Chinese).
  5. ^ Jacqueline Newman: Iron Eggs . In: Institute for the Advancement of the Science and Art of Chinese Cuisine (Ed.): Flavor and Fortune . 13, No. 1, 2006, pp. 5, 8.
  6. ↑ Eiseneier ( Memento of the original dated December 3, 2017 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. , accessed November 2017. @1@ 2Template: Webachiv / IABot / reviews.noobcook.com
  7. ↑ Charmian Smith: Dipping into the Taiwanese bowl . In: Otago Daily Times Online News . January 25, 2012 ( co.nz ).
  8. ↑ Matthias Ilnicki, Timo Hinkelmann and Claire Oelkers : Iron Eggs: Eggs made of iron? ProSieben - Galileo . Episode 269 Season 2017 from October 2, 2017 (Youtube) October 26, 2017