How to make Three Delicacies Iron Pan Baked Egg and the recipes of Three Delicacies Iron Pan Baked Egg

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Three Delicacies Iron Pan Baked Egg

Ingredients

Main Ingredients and Seasonings:

  • Fresh eggs: 6
  • Raw shrimp (peeled and diced): 20 grams
  • Soaked sea cucumber: 25 grams
  • Soaked squid: 25 grams (or other large green leafy vegetables)
  • Soaked fish maw: 25 grams
  • Water chestnut: 20 grams (peeled and diced)
  • Cooked ham: 20 grams
  • Clear soup: 350 grams
  • Shaoxing wine: 5 grams
  • MSG: 5 grams
  • Fine salt: 4 grams
  • Green cabbage leaf: 1 piece
  • Vinegar: 75 grams
  • Sesame oil: 25 grams
  • Rendered lard: 25 grams

Cooking Method

  1. Place a specially made iron pan lid on high heat until it turns red. Keep it on the heat for later use.
  2. Beat eggs in a bowl until well mixed. Add diced soaked sea cucumber, soaked squid, soaked fish maw, cooked ham, peeled water chestnut, and raw diced shrimp (all cut into 0.5 cm pieces) into the egg mixture. Add fine salt, Shaoxing wine, rendered lard, and cool clear soup. Stir until well blended.
  3. Lay the white cabbage leaf on a large fish plate. Pour in 50 grams of vinegar. In a small bowl, mix the remaining 25 grams of vinegar with minced ginger and set aside.
  4. Place the iron pan on low heat. Slowly pour the egg mixture into the pan and gently stir with a spoon to prevent the egg mixture from settling. When the egg mixture is about to solidify into a block, use an iron hook to cover the iron pan with the heated iron pan lid. Utilize the radiant heat from the lid to lift the egg mixture. Once the egg mixture swells and lifts the lid, drizzle with sesame oil. Cover again with the iron pan lid until the egg mixture develops a shiny red-yellow crust. Remove the lid.
  5. Tilt the iron pan slightly; if no egg mixture flows out, place the iron pan on the fish plate lined with cabbage leaf.
  6. To serve, sprinkle with the vinegar and minced ginger sauce.

Key Techniques

  1. Use a specially made iron pan for even heat distribution.
  2. Proper baking involves both top heat and bottom heat, coordinating well for effective baking.
  3. Serve with minced ginger and vinegar to enhance the crab-like flavor.

Flavor Characteristics

“Three Delicacies Iron Pan Baked Egg,” originally known as “Iron Pan Egg,” was created in the late Qing Dynasty by Chen Liantang, a master chef from Qi County in Henan Province. It was developed based on the technique of baking in a porcelain bowl and later perfected and exclusively served at the “Houdefu Restaurant.” Due to the popularity of the restaurant with branches in major ports such as Beijing, Tianjin, Shanghai, Shenyang, Nanjing, Chongqing, as well as Hong Kong and the United States, Iron Pan Egg quickly gained recognition both domestically and internationally. It is celebrated as a distinctive dish of Henan cuisine, characterized by its golden color, fluffy texture, and the combined flavors of eggs and crab roe, delighting diners with its unique taste and aroma.

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