【似模似樣】虎皮雞蛋 Tiger skin soy sauce eggs
虎皮雞蛋是江蘇的傳統菜式，將雞蛋先煮再煎再煮，焦香的外層有點像虎紋，濃濃的醬汁早已滲入蛋內，再掛在外面甚為吸引。虎皮雞蛋不但可以做主菜，也可以作為小食。
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1雞蛋凍水下鍋，烚10分鐘至全熟 Place eggs in a pot and cover with cold water. Bring to a boil and cook for 10 minutes until fully cooked. -
2撈起，放入冰水中冷卻 Remove from heat and cool the eggs in cold water. -
3去殼後蛋白表面切數條直紋 Peel the eggs and score the surface of the egg whites with a few vertical lines. -
4中細火煎至金黃 Heat up a pan with a small amount of oil over medium heat. Fry the eggs until the skin becomes golden brown. -
5下葱、薑、八角、辣椒乾、生抽、老抽、鹽、冰糖及啤酒炆煮10分鐘 Add scallion, ginger, star anise, dried chili peppers, light soy sauce, dark soy sauce, salt, rock sugar, and beer into the pan. Simmer for 10 minutes until the sauce reduces and thickens. -
6待汁收乾變濃稠後，灑上芝麻即成 Sprinkle sesame seeds over the eggs and serve.
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