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Marbled Eggs in Pickled Potato Nest
A brunch dish with a striking presentation and bold flavors: marbled eggs set in a crispy Yukon Gold potato nest, adapted from a Sichuan stir-fried potato dish. Our Sichuan Chili Oil adds the heat. It serves 4.
Marbled Eggs in Pickled Potato Nest
This brunch stunner is sure to impress with a beautiful presentation and intriguing, bold flavors. The potato nest is a version of a Sichuan Chinese stir-fried potato; the potatoes are just barely cooked with an al dente texture, and have a big hit of vinegar. The marbled eggs are a cool technique; cracking the shell of soft boiled eggs and soaking them in a dark liquid results in veins of color, giving them a marbled appearance, and the liquid seasons the eggs as well. Generous lashings of Sichuan Chili Oil bring a pop of color and an electrifying jolt on the palate.
Ingredients
- 4 eggs
- ¼ cup soy sauce
- ¼ cup black vinegar
- ¼ cup red wine
- 1 cup water
- 4 Yukon Gold potatoes
- 2 tbsp black vinegar (or rice wine vinegar if black vinegar is unavailable)
- 1 tsp salt
- 1 tbsp soy sauce
- 2 cloves garlic minced
- 2 tbsp neutral oil (canola, sunflower, grapeseed, etc)
- 2 scallions thinly sliced
- 1 tbsp toasted sesame seeds
- 4 tsp Blank Slate Kitchen Sichuan Chili Oil
Instructions
- Bring a pot of water to the boil. Gently lower eggs into water, and bring back to boil.
- Boil for 6.5 minutes, then immediately transfer eggs to a bowl of ice water and chill for 10 minutes. Crack the shells all around the eggs, but do not remove the shells.
- Mix the ¼ cup soy sauce, ¼ cup black vinegar, ¼ cup red wine and cup of water, then cover the eggs with this mix and refrigerate overnight.
- Peel and shred potatoes – a mandolin with the medium teeth is easiest for this. Soak potatoes in cold water for 15 minutes to remove excess starch. Drain potatoes.
- Heat oil in wok (or large sauté pan) and toast garlic for 30 seconds. Add potatoes and stir fry for about 3 minutes, just until the potatoes start to soften, but still have some texture to them. Add soy sauce, vinegar, salt, and Sichuan Chili Oil, and quickly toss to coat. Remove from wok and place on plates in a small mound.
- Remove shells from eggs, place in the middle of the potato nests. Garnish with sliced scallion and sesame seeds.
Make this with Blank Slate Kitchen Sichuan Chili Oil
Chili and Sichuan peppercorn give you ma la heat with a tingling edge. Made in the USA in small batches. Use it on noodles, dumplings, eggs, tofu and vegetables.
$13.99 per jar · Free shipping on orders over $50