Runny Yolk Tiger Skin Eggs
Runny Yolk Tiger Skin Eggs
Ingredients
For the Eggs
- 9 large eggs
- 1/4 cup vegetable oil, for frying, plus more as needed
For the Sauce
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 3 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1/4 cup water
- 1 tablespoon shiro dashi, optional
- 1 tablespoon sambal oelek, or sriracha
- 1 tablespoon salsa macha, or additional sambal oelek
- 2 teaspoons sesame oil
- 1 tablespoon chili crisp
- 1 teaspoon fresh ginger, grated
- 1 garlic clove, grated
- 1 1/2 tablespoons corn starch
For Garnish
- 1 teaspoon toasted sesame seeds, as needed
- 1 tablespoon fresh chives, finely chopped, as needed
Instructions
- 1
Carefully pierce the bottom of each egg with a pin or thumbtack. This helps prevent cracking during boiling and makes peeling easier.
⏱️ 2 min
- 2
Bring a large pot of water to a rolling boil. Gently add the pierced eggs to the boiling water, cover the pot, and boil for 6 to 6 1/2 minutes for a runny yolk.
⏱️ 7 min
- 3
Immediately transfer the boiled eggs to an ice bath (a bowl of ice water) and let them sit for 10 minutes. This stops the cooking process and aids in peeling.
⏱️ 10 min
- 4
Gently tap each egg all over with a spoon to create small cracks. Then, very gently roll each egg on a kitchen towel to further loosen the shell. Return the eggs to the ice water and let them sit for another 10 minutes.
⏱️ 15 min
- 5
Peel the eggs carefully under cold running water. Once peeled, refrigerate the eggs for at least 1 hour to firm up the yolks slightly and make them easier to handle for frying.
⏱️ 65 min
- 6
Using a sharp knife, make several shallow, lengthwise cuts all over the surface of each peeled egg. Be careful not to cut too deep, as you want to keep the egg intact.
⏱️ 5 min
- 7
Preheat a large non-stick pan over medium-high heat for 2 to 4 minutes. Add 1/4 cup of vegetable oil and heat for 30 seconds. Carefully add the prepared eggs to the hot oil. Fry for about 1 to 2 minutes per side, rotating to get an even golden-brown 'tiger skin' crust. Remove the eggs from the pan, along with about 1 tablespoon of the frying oil, and set aside.
⏱️ 10 min
- 8
To the same pan (with any remaining oil), add the grated ginger and grated garlic. Sauté for 1 to 2 minutes until fragrant.
⏱️ 2 min
- 9
In a separate medium bowl, whisk together the soy sauce, mirin, rice vinegar, granulated sugar, shiro dashi (if using), sambal oelek, salsa macha, sesame oil, and chili crisp. Pour this sauce mixture into the pan with the ginger and garlic. Bring to a simmer and cook for 3 to 4 minutes, allowing the flavors to meld.
⏱️ 5 min
- 10
In a small bowl, whisk the corn starch with 1/4 cup of water until completely smooth to create a slurry.
⏱️ 1 min
- 11
Add the corn starch slurry to the simmering sauce in the pan. Whisk continuously as the sauce thickens. Reduce the heat to medium-low and continue to cook for 5 to 6 minutes, whisking often, to cook off the starchy flavor.
⏱️ 6 min
- 12
Turn off the heat. Return the fried eggs to the pan and gently toss or spoon the sauce over them to coat thoroughly.
⏱️ 1 min
- 13
Serve immediately, garnished with toasted sesame seeds and fresh chopped chives.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Runny Yolk Tiger Skin Eggs
For the Eggs
- 9 large eggs
- 1/4 cup vegetable oil, for frying, plus more as needed
For the Sauce
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 3 tablespoons rice vinegar
- 1 tablespoon granulated sugar
- 1/4 cup water
- 1 tablespoon shiro dashi, optional
- 1 tablespoon sambal oelek, or sriracha
- 1 tablespoon salsa macha, or additional sambal oelek
- 2 teaspoons sesame oil
- 1 tablespoon chili crisp
- 1 teaspoon fresh ginger, grated
- 1 garlic clove, grated
- 1 1/2 tablespoons corn starch
For Garnish
- 1 teaspoon toasted sesame seeds, as needed
- 1 tablespoon fresh chives, finely chopped, as needed
Instructions
- 1
Carefully pierce the bottom of each egg with a pin or thumbtack. This helps prevent cracking during boiling and makes peeling easier.
⏱️ 2 min - 2
Bring a large pot of water to a rolling boil. Gently add the pierced eggs to the boiling water, cover the pot, and boil for 6 to 6 1/2 minutes for a runny yolk.
⏱️ 7 min - 3
Immediately transfer the boiled eggs to an ice bath (a bowl of ice water) and let them sit for 10 minutes. This stops the cooking process and aids in peeling.
⏱️ 10 min - 4
Gently tap each egg all over with a spoon to create small cracks. Then, very gently roll each egg on a kitchen towel to further loosen the shell. Return the eggs to the ice water and let them sit for another 10 minutes.
⏱️ 15 min - 5
Peel the eggs carefully under cold running water. Once peeled, refrigerate the eggs for at least 1 hour to firm up the yolks slightly and make them easier to handle for frying.
⏱️ 65 min - 6
Using a sharp knife, make several shallow, lengthwise cuts all over the surface of each peeled egg. Be careful not to cut too deep, as you want to keep the egg intact.
⏱️ 5 min - 7
Preheat a large non-stick pan over medium-high heat for 2 to 4 minutes. Add 1/4 cup of vegetable oil and heat for 30 seconds. Carefully add the prepared eggs to the hot oil. Fry for about 1 to 2 minutes per side, rotating to get an even golden-brown 'tiger skin' crust. Remove the eggs from the pan, along with about 1 tablespoon of the frying oil, and set aside.
⏱️ 10 min - 8
To the same pan (with any remaining oil), add the grated ginger and grated garlic. Sauté for 1 to 2 minutes until fragrant.
⏱️ 2 min - 9
In a separate medium bowl, whisk together the soy sauce, mirin, rice vinegar, granulated sugar, shiro dashi (if using), sambal oelek, salsa macha, sesame oil, and chili crisp. Pour this sauce mixture into the pan with the ginger and garlic. Bring to a simmer and cook for 3 to 4 minutes, allowing the flavors to meld.
⏱️ 5 min - 10
In a small bowl, whisk the corn starch with 1/4 cup of water until completely smooth to create a slurry.
⏱️ 1 min - 11
Add the corn starch slurry to the simmering sauce in the pan. Whisk continuously as the sauce thickens. Reduce the heat to medium-low and continue to cook for 5 to 6 minutes, whisking often, to cook off the starchy flavor.
⏱️ 6 min - 12
Turn off the heat. Return the fried eggs to the pan and gently toss or spoon the sauce over them to coat thoroughly.
⏱️ 1 min - 13
Serve immediately, garnished with toasted sesame seeds and fresh chopped chives.
⏱️ 1 min