How to Select the Best Chicken Eggs
To choose the freshest eggs, hold an egg up to a light bulb or use a rolled-up notebook or newspaper to examine it in direct sunlight. Look for a small air chamber, a non-moving yolk, and clear whites with hints of pink and light orange. The yolk should be perfectly round and centered. If the egg displays these characteristics, it is fresh.
Older eggs, when examined, will often show more defined red lines and a larger air chamber with a movable perimeter. Though it may be a bit tedious, taking the time to examine and compare eggs will ensure you select the best ones.
Ingredients for Fried Eggs with Mugwort
– 1 bunch of mugwort
– 4 chicken eggs
– 2 quats
– 1 chili pepper
Seasonings: Fish sauce, salt, seasoning powder, black pepper, and lard
How to Fry Delicious Mugwort Eggs
Step 1: Prepare the Ingredients
Pick out the young stems and tender leaves of the mugwort, discarding any old leaves and tough stems. Wash the mugwort and shake off excess water before chopping it finely.
In a bowl, beat the eggs with the mugwort, adding 1 teaspoon of fish sauce, 1/2 teaspoon of salt, and 1/2 teaspoon of seasoning powder. Use chopsticks to mix well and let the mixture sit for 4-5 minutes to allow the mugwort to absorb the egg and seasonings.
Step 2: Fry the Mugwort Eggs
For the best flavor, follow the traditional method: line a cast iron skillet with banana leaves and heat them until they become soft and supple. Then, pour the mugwort egg mixture on top, folding the leaves over and grilling on low heat until the leaves turn a deep black and the eggs are golden brown on both sides.
Alternatively, for a simpler and more convenient method, coat a pan with a thin layer of lard or heated cooking oil. Reduce the heat to medium and pour in the egg mixture, spreading it evenly. Once the bottom is set, flip it over and continue frying until it turns a light golden brown. Increase the heat to give the eggs a slight char, then turn off the heat and serve with a mixture of salt, quats, and chili pepper.
Step 3: The Final Product
The mugwort adds a subtle bitterness to the rich, creamy eggs, with a hint of smokiness when grilled on banana leaves. Serve with a dip made from salt, black pepper, quats, and chili pepper for a delicious and unique flavor experience.
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