Shanghai Wax Egg

Introduction

The Shanghai Wax Egg, also known as bitan gyandan, is a unique Chinese delicacy that transforms a simple egg into a flavorful marvel. This recipe dates back centuries and is cherished for its distinctive texture and rich taste. It is often prepared during special occasions and is a symbol of celebration due to the striking contrast between the golden yolk and the translucent egg white.

History of Shanghai Wax Egg

The history of the Shanghainese Wax Egg traces back to ancient times where the preservation of food was essential for survival. It became popular in the Jiangnan region, especially Shanghai, known for its innovative culinary techniques. Traditionally, these eggs were meticulously prepared by coating them in a mix of spices and herbs, allowing them to cure and transform into what is known today as the Wax Egg.

Ingredients

• Eggs - 6
• Water - 1 liter
• Soy Sauce - 100ml
• Salt - 1 tablespoon
• Brown Sugar - 2 tablespoons
• Chinese Five Spice - 1 teaspoon
• Sichuan Peppercorn - 1 teaspoon
• Star Anise - 2 whole
• Ginger - A 2-inch piece, sliced
• Green Onions - 2 stalks

Preparation

Preparing the Ingredients

Start by gathering all the necessary ingredients. Wash the eggs thoroughly under running water to ensure they are free from any dirt. This is crucial as the outer shell will be preserved during the wax process.

Making the Marinade

In a large pot, combine water, soy sauce, salt, and brown sugar. Stir this mixture over medium heat until the sugar and salt dissolve completely.

Introduce Chinese five spice, Sichuan peppercorn, star anise, ginger, and green onions into the pot. These ingredients will infuse the eggs with a deep, fragrant flavor that is unmistakably Shanghainese.

Cooking Process

Cooking the Eggs

Gently place the prepared eggs into the marinade. Ensure that they are fully submerged. Allow the pot to come to a gentle boil, then reduce the heat to a simmer. Cook the eggs for approximately 12 minutes.

Cooling and Peeling the Eggs

After boiling, carefully remove the eggs from the pot using a slotted spoon. Transfer them to a bowl of ice water, which halts the cooking process. Once the eggs are cool, gently tap each one on a hard surface to crack the shell, then peel them completely.

Waxing the Eggs

Return the peeled eggs to the pot of marinade. Allow them to soak for a minimum of 24 hours in the refrigerator, during which time the flavors will deeply infuse the eggs, and the whites will take on a beautiful waxy texture.

Enjoying Shanghai Wax Eggs

The Shanghainese Wax Egg can be enjoyed in multiple ways. Traditionally, they are served cold as a side dish or appetizer, often sliced to reveal the stunning gradient of flavors. They can complement a main course such as rice, congee, or noodles. You can also savor them with tea, forming a delightful texture contrast and absorbing the rich essences of your meal.

The nuanced flavors of the five spice and star anise pair beautifully with the delicate, slightly brined taste of the egg. When eating, take a moment to appreciate the culinary journey—the love and tradition poured into every bite.

Experiment with pairing different condiments or garnishes like fresh herbs or a dash of vinegar to enhance your tasting experience. These eggs offer a slice of Chinese culinary heritage, perfect for sharing with loved ones.