Matching Egg
赛鸡蛋



Recipe with primarily crab meat, roe, and Himalayan black salt, mimicking the taste and form of a fried egg, inspired by classic Chinese dish: Matching Crab 赛螃蟹, made out of egg white, salted duck egg, ginger, vinegar, sugar, Shaoxing wine; mimicking the taste of crab meat.

Ingredients:
Steamed crab roe (mashed into fine crumble)
Steamed white crab meat (shredded)
Cornstarch
Cold water
Lard
Black pepper
Himalayan black salt
Sugar
Ginger
Scallion
Chicken broth (optional)

1. Rinse roe and meat separately under ice-cold running water for 3 hours, simmer in very diluted chicken broth or water for 2 to 3 hours.
Pat dry with paper towels.
2. Mix mashed roe with 1 tsp cornstarch and 1 tsp water. Form into a small, tight sphere as the egg yolk.
Toss shredded white meat with remaining cornstarch, water, sugar, and salt as the egg white.
3. Heat lard in a small non-stick skillet over high heat.
Fry ginger until fragrant, then remove.
Pour the crab meat mixture into the center of the pan. Do not stir.
Place the roe "yolk" on the white.
4. Lower heat to medium. Cover for 60 seconds to set the starch.
Sprinkle Himalayan black salt.
Remove when the edges is browned.
Serve with a sprinkle of black pepper, salt, and chopped scallions.