Shanghai-style Poached Eggs with Spicy Sesame Sauce

Ingredients

In this Shanghai-style adaptation, the traditional Turkish yogurt-based sauce is replaced with a spicy sesame sauce that is commonly found in Shanghai cuisine. The dish also incorporates steamed greens, which add freshness and balance to the flavors. The use of Shanghai-specific spices and cooking techniques gives this dish a unique twist, while still maintaining the essence of the original Çilbir. We alse have the original recipe for Çilbir, so you can check it out.

• 4 large eggs 4 large eggs
• 200g (7oz) baby bok choy, steamed 200g (7oz) baby bok choy, steamed
• 2 tablespoons sesame oil 2 tablespoons sesame oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon chili oil 1 tablespoon chili oil
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 1 teaspoon toasted sesame seeds 1 teaspoon toasted sesame seeds
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 20g, 3g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 15g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Fill a medium-sized saucepan with water and bring it to a gentle simmer over medium heat.
2. 2.
   Crack each egg into a small bowl or ramekin.
3. 3.
   Carefully slide each egg into the simmering water and poach for 3-4 minutes until the whites are set but the yolks are still runny.
4. 4.
   Using a slotted spoon, remove the poached eggs from the water and set them aside.
5. 5.
   In a small bowl, whisk together the sesame oil, soy sauce, chili oil, rice vinegar, honey, and crushed Sichuan peppercorns.
6. 6.
   Place the steamed baby bok choy on a serving plate and arrange the poached eggs on top.
7. 7.
   Drizzle the spicy sesame sauce over the eggs and garnish with toasted sesame seeds.
8. 8.
   Season with salt to taste.
9. 9.
   Serve immediately.

Treat your ingredients with care...

• Sesame oil — Use toasted sesame oil for a more intense flavor.
• Sichuan peppercorns — Adjust the amount according to your spice preference. Crush them just before using to preserve their aroma.

Tips & Tricks

• To achieve perfectly poached eggs, make sure the water is gently simmering and not boiling vigorously.
• You can substitute baby bok choy with other steamed greens like Shanghai bok choy or gai lan.
• Adjust the spiciness of the sauce by adding more or less chili oil according to your preference.
• Serve the dish with steamed rice or crusty bread to soak up the delicious sauce.
• Sprinkle some chopped green onions on top for added freshness and color.

Serving advice

Serve the Shanghai-style Poached Eggs with Spicy Sesame Sauce as a light and flavorful breakfast or brunch dish. It can also be enjoyed as a satisfying lunch or dinner option. Pair it with steamed rice or crusty bread to complete the meal.

Presentation advice

Arrange the poached eggs on top of the steamed baby bok choy, ensuring that the vibrant green color of the greens is visible. Drizzle the spicy sesame sauce generously over the eggs, allowing it to cascade down the sides. Garnish with toasted sesame seeds for an added touch of elegance.