Ingredients
10 fresh pigeon eggs, 150 g (about 5 egg whites) egg whites, 100 g (about 1/2 cup) chicken broth.
Seasonings
500 g cooked lard (about 50 g actual consumption), 100 g sugar, 15 g wet cornstarch, 10 g flour, 3 g each scallion, salt, and garlic, 25 g rice vinegar, 5 g MSG.
Instructions
1. Place pigeon eggs in a pot, cover with cold water, and cook until hard-boiled, then remove the shells; beat the egg whites until frothy, mix in flour until smooth to create a "snow coat batter"; combine chicken broth with salt, MSG, sugar, and wet cornstarch slurry to make a sauce and set aside.
2. Place the wok over high heat and heat the lard to about 40% hot (around 140°C/285°F). Gently add the quail eggs that have been coated in flour and then the meringue batter, and deep-fry until they turn a light golden color. Remove with a slotted spoon, drain the excess oil, and arrange on a serving plate.
3. Return the wok to high heat, add 50 g (about 1/4 cup) of lard, heat until 60% hot, then add minced scallion and garlic, stir-fry until fragrant, immediately pour in rice vinegar, then add the prepared sauce mixture, cook until the sauce thickens, pour it over the fried pigeon eggs, and serve. This snack is delicious with a sweet and sour flavor, and the eggs are soft and tender.