draw shredded eggs

How to Make Perfectly Candied Eggs (Basi Jidan)

Candied eggs, or *basi jidan*, are a beloved Chinese dessert featuring crispy-edged eggs coated in a glossy, caramelized syrup. Here’s a simple guide to mastering this treat.

Ingredients: 4 eggs, 1 cup sugar, ½ cup water, a pinch of salt, oil for frying.

Steps:

1. Boil and Peel: Gently place eggs in cold water, bring to a boil, then simmer for 7 minutes. Transfer to an ice bath, peel carefully, and pat dry.

2. Fry: Heat oil in a wok to 160°C (320°F). Deep-fry eggs until golden brown (2–3 minutes). Remove and drain.

3. Make Syrup: In a clean pan, dissolve sugar and water over medium heat. Add salt and stir until the syrup bubbles and thickens (about 5 minutes). Test by dropping a drop into cold water—it should form a hard ball.

4. Coat: Reduce heat to low. Add fried eggs and gently swirl the pan to coat them evenly. The syrup will harden quickly into a shiny crust.

5. Serve: Transfer to a oiled plate, separate eggs with a knife to prevent sticking, and enjoy warm or at room temperature.

Tips: Use fresh eggs for easier peeling. Control heat carefully to avoid burning the syrup. For extra flavor, add a few drops of vanilla or orange essence to the syrup. This dessert’s crispy exterior and runny yolk create a delightful contrast—perfect for sharing!