Pan-Chinese — the bao dan technique is fundamental Chinese egg cookery; the chili oil dressing is the Sichuan application of a universal preparation
Hong you bao dan: soft-fried eggs (bao dan — 'wrapped egg' — egg with crispy edges, runny yolk) drizzled with Sichuan chili oil, soy sauce, and spring onion. A simple but technique-requiring egg preparation: the egg is slid into very hot oil so the white sets and crisps at the edges while the yolk stays runny, then finished with chili oil dressing. The home-cooking version of a restaurant classic.
Crispy egg white edges, runny yolk, fiery-aromatic chili oil, soy — deceptively simple, enormously satisfying
{"Oil must be very hot (180°C+) before the egg slides in — the crackle on contact is the sign","Tilt pan to pool oil over the white edges — basting the white without touching the yolk","Yolk should remain runny — the white has crisped edges while yolk is set only at the very surface","Chili oil applied immediately after removal — the residual heat of the egg blooms the chili oil aromatics"}
{"Add a small pool of water to the pan after the white sets and cover briefly — creates steam that sets the top of the white while leaving the yolk liquid","Some versions add a small amount of dark soy for colour and depth in the dressing","A sprinkle of toasted sesame seeds and crispy shallots completes the dish"}
{"Cold oil — egg spreads flat and steams rather than crisps","Over-cooking the yolk — must stay runny for the dish to work","Cheap chili oil — the quality of the hong you is the entire point"}
Every Grain of Rice — Fuchsia Dunlop