Fermented rice eggs, a beloved Chinese dessert, combine sweet fermented rice with tender poached eggs in a warm, soothing broth. Here’s a simple guide to making this comforting treat.
Ingredients: 200g fermented rice (jiuniang), 2 large eggs, 500ml water, 1 tbsp rock sugar, a pinch of osmanthus flowers (optional), and 1 sliced ginger (for aroma).
Steps:
1. Prep the broth: In a small pot, bring water and ginger to a boil. Add fermented rice and rock sugar, stirring gently until dissolved. Simmer on low heat for 5 minutes to let the flavors meld. Remove ginger.
2. Poach the eggs: Gently crack each egg into a small bowl. Create a gentle whirlpool in the broth and slide the eggs in one at a time. Cover and cook for 3–5 minutes for runny yolks, or longer for firmer ones.
3. Serve: Carefully lift the eggs with a slotted spoon and place them in bowls. Ladle the hot fermented rice broth over the eggs. Garnish with osmanthus flowers if desired.
Tips: For extra richness, use brown sugar instead of rock sugar. Serve warm for the best taste, especially on cold days. This dessert is not only delicious but also nourishing, making it a favorite for breakfast or dessert. Enjoy the perfect blend of savory, sweet, and comforting flavors!
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