Chinese eggs are fried in a wok, then finished with either salt or vinegar and fried in hot oil until golden brown. Chinese eggs are made of dried shiitake mushrooms. The name “Chinese eggs” (by yai out) literally means “dried mushrooms of green leaf”.
Chinese egg omelet is a popular Chinese dish commonly served as a breakfast food, where a lightly steamed egg is fried slightly and then mixed with vinegar or herbs, and some type of sauces or seasonings. Sometimes it’s served with white wine or soy sauce. Usually, it’s eaten with a sweet or salty jam. Sometimes it’s eaten plain, but sometimes it’s served with a sweet glazed red sauce ביצים סיניות.
In Chinese culture, there are five principles that guide how to cook Chinese eggs. The first principle is the yin and yang theory. According to this theory, yin and yang exist in all things, including in vegetables, meat, plants, rocks and even in human beings. When two ingredients have the same yin or yang, they are balanced. The yin is characterized by softness and little flavour, whereas the yang is strong and bitter. Hot and cold are the most balanced.
Chinese eggs have been used in Chinese cuisine for thousands of years. The most famous Chinese food myth is that the creation of these succulent treat was created by accident when an egg dropped into boiling water. This myth may have inspired the yang theory that the ingredients in Chinese cooking are related to yin or yang. For example, soy sauce is considered a yang product while anise seeds are considered yin. To further illustrate the connection between yin and yang, black pepper is considered a yang product while ginger and garlic are regarded as yin.
The second principle of the yin/yang theory is that there is an invisible hand that helps maintain the balance of yin and yang in all ingredients. Chinese egg whites come from hens that are kept at very high temperatures, over 100 degrees Fahrenheit. The presence of the hand prevents any extreme temperature changes from taking place. Once the egg whites are cooked, they are taken out from the oven and allowed to cool down. They are then dried. Once they are dry, they are ready for consumption.
The third principle states that there is a law of cause and effect in cooking. What this means is that when you cook an egg white, you are changing the chemical properties of the ingredients. You can actually alter the chemical makeup of the egg by removing or adding certain ingredients. In other words, you can change from egg white to egg yolk. The yin is considered passive and its effects are felt after it is cooked.
The fourth and final principle of the yin/yang theory is that yin and yang cannot exist in the same dish. When you cook egg whites, you are actually cooking the yin. Egg yolks are considered to be a form of true yin because it is the one that contains all the necessary nutrients like protein, vitamins, and minerals. On the other hand, if you cook the yang, you will end up cooking the yang essence which is what is left behind in egg whites.
Chinese egg whites must be cooked slowly. This is because it contains a lot of yin and it would take too much time to digest it. When egg whites are made to boil, you can observe that a lot of yin comes out but a little bit of yang stays inside. The yin is considered bad while the yang is considered good.