TAIWAN: Steamed Silken Eggs and Din Tai Fung Cucumber Salad

These eggs are so simple, yet so luxurious! While you can serve the eggs as is, they can also be a base for sautéed ground pork, shrimp, or mushrooms.

Din Tai Fung is a Taiwanese restaurant chain with locations in many countries, including the United States, China, Hong Kong, and Japan. While they are best known for their dumplings, their cucumber salad on which this recipe was modeled has a cult following.

Steamed Silken Eggs

4 large eggs, room temperature

1 cup of chicken broth, room temperature*

½ teaspoon salt

1 teaspoon toasted sesame oil

1 scallion

*You may use vegetable broth or dashi if you prefer

1. Set up a steamer pot or basket that is large enough to hold a shallow bowl with a few inches around the sides, both for steam circulation and to maneuver the bowl in and out of the steamer. The bowl should be able to hold 2.5-3 cups of liquid. While it does not need to be oven-safe, it should be able to withstand some heat; no plastic. Set the bowl aside and place the steamer pot of basket over high heat.

2. Crack all 4 eggs into a glass measuring cup, or simply glass cup, large enough to accommodate them all. Gently mix them and note their volume, as you will use a 1:1:1 ratio of eggs:broth:water. Pour the eggs into a medium mixing bowl.

3. Add broth to the same measuring cup or cup to the exact volume of the eggs. If your egg volume was less than a cup, decrease the cup of broth to equal the egg volume. If your egg volume was greater than a cup, add either more broth or water to equal the egg volume. Pour the broth into the mixing bowl with the eggs.

4. Add warm tap water to the measuring cup or cup to the exact volume of the eggs and broth. Add the water into the mixing bowl.

5. Add the salt and sesame oil and whisk for one minute until the mixture is full incorporated.

6. Strain the mixture through a fine mesh strainer into the bowl in which you will steam it. Carefully place the bowl in the steamer pot or basket and cover. Keep heat on high until you hear the water return to a boil. Lower to a simmer and simmer 14 minutes.

7. While the eggs are steaming, slice the dark green parts of the scallion into thin rings.

8. Remove the steamer basket or insert and carefully lift the bowl out. Top the steamed eggs with chopped scallions. Serve as is, or alongside soy sauce, tamari, toasted sesame oil, chile crisp, and/or the toppings of your choice.

Din Tai Fung Cucumber Salad

4 Persian cucumbers or 1 large English cucumber

1 teaspoon salt

½-1 clove garlic, optional

1 tablespoon sesame oil

1 tablespoon mirin

1 tablespoon rice vinegar

½ tablespoon chili oil or Sriracha

½ teaspoon honey

1 long hot pepper, optional

1. Wash the cucumbers and slice them uniform thickness straight up-and-down about ¼-inch thick. Toss them with the salt and set them in a sieve or colandar over a bowl in the refrigerator. Let them sit for 30 minutes to draw out the moisture. Rinse them well to remove the salt and pat them dry with paper towels.

2. Peel and mince the garlic if using. Mix with the remainder of the ingredients in a bowl large enough to toss with the cucumbers. Add cucumbers and gently toss to coat.

3. Place the cucumbers back in refrigerator for at least 30 minutes, but no more than 12 hours to marinate.

4. To serve, stack the cucumbers on a plate and garnish with long hot pepper, if using.

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FUN FACTS:

• In Taiwan, the numerical code at the top of receipts is a lottery number, and you can win as much as $60,000 if you win!

• Taiwanese garbage trucks often play loud music to remind residents they are in the neighborhood to collect the trash.

• Taiwan has one of the world’s highest density of convenience stores.