Golden coin eggs might be a dish that’s new to you, but this’s an easy fried boiled egg recipe from the Hunan province with a nice spicy kick to it. It’s pretty simple, and basically everything you need for this dish could be found in a Western supermarket.

Apologies for the short video here… there’s some cool technique but it really is a pretty straightforward dish 🙂 Big thank you to our guest cook Vicky for showing us how to make this!

As always, full, written recipe is over here on /r/cooking:

Recipe: ‘Golden Coin’ Egg, Spicy Fried Boiled Eggs from Hunan (金钱蛋) from Cooking

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Outro Music: “Add And” by Broke For Free

Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) 🙂

We’re Steph and Chris – a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China – you’ll usually be watching her behind the wok. Chris is a long-term expat from America that’s been living in China and loving it for the last nine years – you’ll be listening to his explanations and recipe details, and doing some cooking at times as well.

This channel is all about learning how to cook the same taste that you’d get in China. Our goal for each video is to give you a recipe that would at least get you close to what’s made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients – but feel free to ask for tips about adaptations and sourcing too!


20 thoughts on “Golden Coin Eggs: Spicy Fried Boiled Eggs from Hunan (金钱蛋)”

  1. And the times of this ignorance God winked at; but now commandeth all men every where to repent: (Acts 17:30)
    The Lord is not slack concerning his promise, as some men count slackness; but is longsuffering to us-ward, not willing that any should perish, but that all should come to repentance. (2 Peter 3:9)
    And as it is appointed unto men once to die, but after this the judgment: (Hebrews 9:27)

  2. I lived in Shenyang with my friend and her parents for a summer after my first year of University.
    I'm from Canada and have very rural family, but I worked my taste forward on my own even before going abroad there. With respect to spice for example, my Cantonese, Vietnamese & 3 Korean room-mates said they wouldn't even touch my food.
    But back to when I was in China I usually just made everything spicy or went with Cha Shao Bao/Char Siu Bao when i could or some mildly oild Bao Zi and what I was told was Jiao Zi and of course plenty of noodles. However, I've come to discern perhaps that in the North Chinese cuisine is less flavoured and more relaxed and balanced than elsewhere in Central, Eastern & Southern China. Is that acutally the case or did I just have a particularly bland experience in the North there?
    Despite it potentially being relatively bland, I was more than happy with the food and was once even told by my friend to stop eating because the food was disgusting and I was embarassing her.

  3. Mine didn't look anything like that but the flavor was still phenomenal. If anyone is worried about the texture being weird, its not.

  4. Hi, so ive seen in a bunch of places, includong your channel that people in china include a splash of liquor in their fermentation. Do you happen to know what purpose does it serve? Ive never seen it anywhere else. Thanks!

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