Coin Eggs

Method10 steps

1. 1

   Boil the Eggs

   煮蛋

   Place the eggs in cold water, bring to a boil over high heat, then reduce to low heat and boil for 8 minutes.

   鸡蛋冷水下锅，大火煮开转小火煮 8 分钟

   ⏱10 min

   • 💡 Starting with cold water helps prevent the shells from cracking.冷水下锅可防止蛋壳破裂
   
2. 2

   Cool and Peel

   冷却剥壳

   Rinse under cold tap water to make peeling easier.

   用自来水冲凉，方便剥皮

   ⏱2 min

   • 💡 Thoroughly cooling the eggs helps keep the shells intact when peeling.充分冲凉后剥壳更完整
   
3. 3

   Prep the Aromatics

   切配料

   Mince the garlic (no larger than 1 mm) and finely dice the line peppers and bird's eye chilies (about 2-3 mm).

   蒜切沫（粒径不大于 1 mm），线椒和小米辣切小粒（约 2-3 mm）

   ⏱3 min

   • 💡 Finely minced garlic releases more aroma.蒜末切细点更容易出香味
   
4. 4

   Slice the Eggs

   切蛋片

   Cut each hard-boiled egg along its short axis into 4 roughly equal pieces.

   每个熟鸡蛋沿短轴切成体积类似的 4 份

   ⏱1 min

   • 💡 Dipping the blade in water produces smoother cuts.刀刃蘸点水切口会更平滑
   
5. 5

   Coat with Starch (Optional)

   裹粉（可选）

   If using cornstarch, coat each egg slice with cornstarch and shake off any excess.

   如果打算沾淀粉，每片鸡蛋粘上淀粉，抖掉多余的淀粉

   ⏱1 min

   • 💡 Coating with starch adds crispiness and helps the slices hold together.裹粉可以增加焦脆感并防止散开
   
6. 6

   Pan-Fry the First Side

   煎制第一面

   Add 25 ml of cooking oil to the pan (20 ml if not using cornstarch) and place the egg slices in.

   锅内放入 25 ml 油（如果不沾淀粉，放 20 ml），放入熟鸡蛋片

   ⏱3 min

   • 💡 A non-stick pan is recommended.推荐使用不粘锅
   
7. 7

   Flip and Add Oil

   翻面补油

   Once lightly browned, add 10 ml more cooking oil (10 ml if not using cornstarch) and flip the slices.

   煎至微焦黄后，补 10 ml 油（如果不沾淀粉，补 10 ml），翻面

   ⏱30 sec

   • 💡 Adding oil ensures the second side develops a nice tiger-skin texture.补油可以保证第二面也煎出虎皮状
   
8. 8

   Sauté the Aromatics

   炒制配料

   Once the second side is lightly golden, add the line peppers, bird's eye chilies, and minced garlic. Sauté for about 1 minute, then flip.

   第二面微黄后，加入线椒、小米辣、蒜末煎制约一分钟，翻面

   ⏱1 min

   • 💡 This lets the pepper and garlic flavors infuse into the egg slices.让辣椒和蒜的香味渗入蛋片
   
9. 9

   Add the Sauce

   加酱调味

   Next, add the fermented broad bean chili paste (doubanjiang) and sauté for a few dozen seconds, then flip.

   接着加豆瓣酱煎制约几十秒，翻面

   ⏱40 sec

   • 💡 Doubanjiang is salty; watch the heat to avoid burning.豆瓣酱含有盐分，注意火候不要糊锅
   
10. 10

    Season and Plate

    调汁出锅

    Mix light soy sauce, oyster sauce, and sugar into a sauce. Gently toss the pan and serve.

    生抽、耗油、糖调成汁，轻轻颠锅后即可出锅

    ⏱1 min

    • 💡 Handle gently to avoid breaking the egg slices apart.动作要轻，避免把蛋片炒散