Gongjin Braised Eggs
公瑾爆蛋 · pan chinese cuisine
Adapted from a community recipe on Xiachufang (original author credited in the source record).
Nutrition & allergens
No supported allergens detected from surveyed ingredients.
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
egg鸡蛋
6.0 pieces
0.5 tbsp
3.0 tbsp
2.0 tbsp
0.5 tbsp
garlic (minced, for finishing)蒜末
2.0 cloves
Canola oil菜籽油
to taste
Techniques you'll use
- Pan-frying (jian) ↗
Sear food in a shallow layer of oil, one side at a time.
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
- Simmering (dun) ↗
Gentle low-heat cooking in liquid until flavors merge and meat softens.
Steps
- 1
Step 1
In a bowl, combine 1/2 tablespoon dark soy sauce, 3 tablespoons light soy sauce, 1/2 tablespoon oyster sauce, 2 tablespoons sugar, 2 tablespoons ketchup, 1 tablespoon rice vinegar, and 1/2 bowl water. Stir until well mixed.
✅ Done when: sauce is well mixed.
Heat oil in a pan and fry the eggs.
✅ Done when: eggs are frying in the pan.
Fry until both sides are slightly set, then remove. Do not overcook.
✅ Done when: eggs are slightly set on both sides.
In the same pan, sauté garlic and chopped red pepper until fragrant, then add the fried eggs.
✅ Done when: garlic and pepper are fragrant.
Pour in the prepared sauce and simmer over medium-low heat. If there isn't enough liquid, add more water and simmer until the eggs are infused with flavor.
✅ Done when: eggs are infused with sauce flavor.
- 6
Step 6
Off heatWhen the sauce thickens, turn off the heat. The eggs are ready to eat. This is great with rice; kids love to mix the sauce with rice and eat an extra bowl.
✅ Done when: sauce has thickened.