Some surprising egg dishes from Henan.

In this video, we’ll cover a pair of egg dishes from the Henan province: claypot eggs (pictured in thumbnail) and iron pot eggs. 0:00 - Exhibit A, Claypot Eggs 0:36 - What’s Henan Food and why is it interesting? 2:17 - How to Make Claypot Eggs 3:46 - How to Make Iron Pot Eggs 7:22 - Where to lean more about Henan food? CLAYPOT EGGS * Eggs, 4, ~250mL * Stock, ~250mL * Vinegar, 1/4 tsp * Seasoning for the stock: salt, 1/2 tsp; chicken bouillon powder (鸡粉), 1/4 tsp; white pepper powder (白胡椒粉), 1/8 tsp * Chopped cilantro, to finish If using store bought stock, halve the salt and cut out the chicken bouillon powder. Process: Beat the eggs well, until no stray strands of egg white remain. Right before cooking, whisk in the 1/4 tsp vinegar. In a claypot, bring the stock up to a boil and add in the seasoning. Mix well. Make a sort of ’whirlpool’ motion with your chopsticks, then slowly start to drizzle in the beaten egg. Cover, lower the flame to medium-low. Cook for five minutes. After that time, sprinkle over some chopped cilantro, according to your taste. IRON POT EGGS * Dried shiitake mushrooms (冬菇), 2 * Dried shrimp (虾米), 6 * Reserved soaking liquid, 200mL * To season the mushroom/shrimp when frying: soy sauce (生抽), 1/2 tsp; sugar, 1/8 tsp * Eggs, 7 * To season the eggs: salt, 1/2 tsp; sugar, 1/4 tsp; white pepper powder (白胡椒粉); plus the soaking liquid from above * Lard (preferably), 1.5 tbsp, for frying * Dark Chinese vinegar (香醋/陈醋), optional, ~1/2 tsp * Cilantro, chopped, to finish Note: if using a six inch cast iron skillet, use three large (or four medium) eggs, and halve all of the remaining ingredients. Reconstitute the mushrooms and the shrimp in cool water for at least three hours. Overnight is also ok. Squeeze any liquid out of the mushrooms, and snip off the stems (discard, or reserve for stock). Get both the mushrooms and the shrimp into a dice. Fry the mushrooms and the shrimp for ~3 minutes over a medium flame until cooked through, then season with the ½ tsp soy sauce and the 1/8 tsp sugar. Reserve. Add the seasoning and the reserved soaking liquid to the eggs. Beat well until no stray strands of egg white remain. To fry the egg, over a high flame melt the lard and give it a swirl. Add 1/3 of the egg mixture. Once the edges have set a touch, scrape to the center ala an omelet. Add in the next third, and repeat the process. Add in the final third, repeat, and then add in the fried mushrooms and the shrimp. If you would like to add anything else to the egg, this is when you would do it. Move the egg into a pre-heated 230C oven on an upper rack. Bake for 12 minutes. After that time, optionally drizzle in the vinegar around the edges for a touch of fragrance. Top with cilantro. CREDITS You can find all the Zhang Dalei clips in the playlist we made. Definitely check him out! At 0:43, the video of Peking Duck is courtesy of Food Ranger: At 0:53, the video of the egg dish is courtesy of Jucheng Xiaowei, who also has some fantastic Henan content: At 0:59, the video of the stuffed duck is from the always fantastic A Xing: At 1:25, the street video of Luoyang is from 摄影师-楚狂 over on Bilibili: And the original video of the Iron Pot eggs is here: ______ And check out our Patreon if you’d like to support the project! Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ Found via My Analog Journal (great channel):