Fried Eggs 2 Ways: Sweet & Sour and Golden Coins | Why It Works with Lucas Sin | Food52

FRIED EGGS 2 WAYS: SWEET & SOUR AND GOLDEN COINS:
In this episode of Why it Works, Lucas Sin takes a road less travelled when it comes to eggs and showcases how to prepare eggs well cooked. He's preparing them two ways: Sweet & Sour Braised Fried Eggs and Golden Coin Eggs.
On Sweet & Sour Braised Fried Eggs: "“Overcooking eggs” beyond their gooey textures might feel like a sacrifice in flavor, but it is a great way to coax more flavor out of them. The added cooking time allows amino acids and sugars in the egg to undergo the Maillard reaction, amplifying the distinctive flavor of its caramelizing, brown bottom." - Lucas
On Golden Coin Eggs: ". . .a typical dish from the Southern Chinese province of Hunan, known for its bright, spicy dishes that pair immaculately with rice. The golden coins in questions are made from boiled eggs, sliced into medallions. The egg slices are coated lightly in starch before being fried to set their shape and give them a bit of color. Then, the dish is stir-fried with a generous amount of garlic, red, and green chiles." - Lucas
CHAPTERS:
00:00 - Introduction
00:23 - Sweet & Sour Braised Fried Eggs
00:36 - Frying the Egg
02:07 - The Maillard Reaction
02:32 - Sweet & Sour Sauce
04:48 - Braising the Eggs
06:52 - Plating the Braised Fried Eggs
07:34 - Golden Coin Eggs
08:35 - Boiling Eggs
09:17 - How To Peel A Hard-Boiled Egg
09:39 - Frying the Hard-Boiled Eggs
12:24 - Egg Stir Fry
12:54 - Wok Technique
14:43 - Into the Wok
16:09 - Plating
16:25 - Tasting
GET THE RECIPE:
Sweet & Sour Braised Fried Eggs: food52.com/recipes/90120-swee...
Golden Coin Eggs: food52.com/recipes/90119-gold...
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[@racheltriesthings]

i would literally watch a video of lucas reading a dictionary. his approaching to cooking and teaching is second to none

[@lisahinton9682]

My mom's favorite food was eggs. How I wish she were still here, as I know she'd love, love, love both of these recipes. _Miss you, Mom. I'd have made both of these for us, and we'd have had such a great time together._

[@needsadjustin]

Lucas Sin is such a great on-screen talent for anything culinary! Technique, history, diction, and camera presence make watching him work with food so satisfying.

[@leowatkins1518]

I think we’re all patiently awaiting the Lucas Sin x @chinesecookingdemystified collab

[@FishareFriendsNotFood972]

The G.O.A.T is BACK!! 😎😎😎😎

[@RobbieBolog]

First video I’ve seen with Lucas Sin. Will be looking up more. What an excellent teacher!

[@johndoe09876]

This is one of my favorites kzbin.info/www/bejne/Z6CVlKeffa2enLssi=Z0ixeg_-BXpVowgQ

[@johndoe09876]

Playlist with a bunch more. 😊 kzbin.info/aero/PL61B3UzuBy7N9Io91MmmmB3aU7YHV361f&si=FvpJcgs5sdIGv87O

[@Maityist]

You're in for a treat.

[@mstrasser]

I'm jealous you can watch the rest of his first time! He's awesome. You can feel his passion in every video - he also has lots outside of Food52 so don't stop there

[@Alice_Walker]

​@@johndoe09876 I'm so glad someone found my playlist! Lucas is AWESOME!! 👌🏻

[@AmeliaJohnson-lt6qw]

The dishes look delicious, thank you for such a great video.

[@engineerncook6138]

Lucas knocks it out of the park again!. Never heard of either dish but will try them both. Not many Hunanese restaurants around here. I eat my fried eggs over-hard, with a crispy fringe and with ketchup when in a fried egg sandwich. (Mom loved runny yolks and snotty whites, yuk). The golden coin eggs are a simpler version of Pepin's Eggs Jeannette. For peeling hard boiled eggs, i proceed as Lucas described, but after chilling, I crack down a line from the fat end to the skinny end then roll the egg on a hard flat surface with gentle pressure to crack the entire shell and loosen it. Finally I pinch the fat end where there is usually a small pocket to get the peel started without damaging the white. Peeling under a small stream of cold water seems to help too. I can usually pull off all the shell in 2 or 3 large pieces. Works for eggs as fresh as I can find them and older eggs too. For cutting HB eggs, I discovered that a brie knife from F. Dick, works great and avoids sticking. The blade is dull with a thick, wedge cross section, 1/4" tall and 6" long.

[@angelmwdead]

Crispy fried eggs are the bestttt. Gonna make these two with rice for sure

[@AnasRecipesofc]

What an incredible video! I loved learning two different ways to prepare fried eggs with Lucas Sin. The combination of sweet and sour, along with the golden coins, is simply genius. This episode of Food52's Why It Works is a real cooking lesson! 🥰🥰🥰🥰

[@davidwongwantho96]

Thank you for the innovative ways of cooking eggs. I love it.

[@fanwee5048]

Lucas you’re the best ! I do not take these videos for granted ❤

[@MrJhchrist]

"This is what I stand for: Taking yourself too seriously when you do simple things that everyone else has been doing for a very long time"

[@ohsnapzitzmeng]

or how to eat good on a budget

[@JeanPierreYin]

Chef Lucas is back! The explanation of the dish is so so good simple way nothing fancy but still find new way to show us eggs lol

[@worldwidewashington]

My mind has been absolutely blown.

[@hellomrblue]

Every time Lucas said "longyao", my head shouted out Chinese Cooking Demystified's saying of the word ha ha ha.

[@Kariwable]

This is the most badass cooking vis I've seen in awhile. Wow

[@OSheaDean]

Fried & braised eggs are the best eggs! I love them with sambal rather than sw&sour, but either way, soooo good

[@transitdogsays6886]

All my life I’ve been making He Bao Dan (荷包蛋 ) without a sauce. This takes it to the next level. Thanks again Lucas 🙌🙌

[@warrenleung9031]

Babe, a new Lucas Sin video dropped 🎉

[@nataliemscrzysxycoolharris]

Both recipes look devine! I’d like to try them. I can eat a fried egg any way as long as the white is fully cooked. A boiled egg is my fave way to cook eggs.

[@foodonfire3662]

Sir, you are the reason I subscribe to this channel. I trust you will have your own venue before too long.

[@rhettdownen6873]

As much as I absolutely love this chef… my eyes are always fixated on the bear in the background. 😂

[@xxtuddlexx]

dude i love this guy

[@susanstaples6171]

You have helped me understand how to prepare my everyday asian style dishes.

[@acdb_tv]

i see lucas, i click. def wasnt aware of the gold coins but its a super cool concept

[@Alice_Walker]

Yummmm. I am DEFINITELY trying Golden Coin eggs 🥚✨

[@charliechuggerz]

i made the gold coin eggs today. they banged so hard, kept going back for more. even the parts of egg that were just the boiled egg whites were very very good. i would recommend making these.

[@darrenquirk2269]

I've never seen anything like either of these dishes before. They both look delicious. I'll be giving them a go.

[@MrVovansim]

It's funny, when I was little, every day for breakfast my mom would make me two "eggs with eyes" which is basically just sunny side up eggs, in English. But I always asked her to make me "one-eye eggs", because I wanted one yolk whole and still runny, and the second one to be broken and fully set. Both are great in their own way.

[@cpp8227]

Amazing video; brilliantly instructive Lucas! Love his videos; please keep them coming!

[@amandashamanda9479]

I learn *so* much from any video with chef Lucas!

[@katl8825]

Thank you Lucas!! Fried eggs have beautiful unique flavor as delicious as anything else you’d brown for flavor. These recipes are a must try.

[@arthurboehm]

Although I'm constitutionally adverse to eggs cooked beyond the soft, runny stage (unless boiled), I might just give these a go. As always, Sin is a peerless teacher: knowledgeable of both recipe context and technique, super-articulate, personally winning.

[@grimice415]

Constitutionally adverse?!😂😂😭

[@shl6367]

🙄

[@pleasantlanguage1585]

I hate runny eggs so I'm 100% with you on these recipes.

[@IanMacMoore]

Oh heck yeah, I love this idea of double cooking eggs.

[@whiterabit]

Lucas get out of my head lol I was thinking about sweet and sour eggs yesterday ❤❤❤❤

[@chuchuchuchia]

Wow that Golden Coin dish is so interesting

[@azamarabear]

Wow😮

[@omiomardreamer0929]

Yes, Lucas!

[@sahilbatra396]

Really cool video. Thank you for the recipes

[@LastRODbender]

I am doing the braise for sure! Thanks.

[@jenniemoi1020]

Only reason I subscribed to channel ………LUCAS 🥳💞🤜🏼🤛🏼❣️ AMAZZZZZING👏🏻👍🏼🥂

[@PleochroicRainfall]

13:55 was so cute lol

[@W.C.F.L]

I'm making the fried egg coins now - thank you !❤😋

[@thihal123]

Nice!!! 👍🏽

[@oldbay2]

Use that Canto Lucas.! 🎤🎤

[@sushisin377]

My fav chef is here!

[@enochpeng4671]

We love your Lucas

[@mii0130]

A very important &useful recipe especially in this inflation period. 😂 Yummy & nutritious too

[@oe3phen]

thank you for saying that you would tell us the best way to hard boil eggs and then actually giving us that method, as opposed to the countless videos that start it in cool water

[@xAnomaly-_-]

I’ll have try cooking this later in the week; looks delicious. Made the Golden Coin Eggs and it was delicious; can't wait to try the Braised Fried Eggs.

[@harkejuice]

Lucas my man always nice to see your videos.

[@ustinho]

Surprisingly, we have a similar dish to the first one in Thailand. It's called 'Kai Look Koei' or Son-in-law eggs. But instead of braising sunny side ups, we use fried boiled eggs with a similar sweet and sour sauce.

[@tetepeb]

Lucas is really carrying this whole channel on his own!

[@sasentaiko]

Great timing, given the recent avian flu outbreak.

[@susanstaples6171]

I would love to try this with chicken.

[@MEME-qe4ze]

delicious

[@susanstaples6171]

I love how you cook and how you explain how you cook. Why do I have to chase you all around the internet? Please, get your own channel! I need to more content!

[@Panster7]

Even if you don't like eggs just watch for the wok technique alone is worth it

[@albertdchen90]

Crispy friend eggs can be cooked with sweet Adobo a.k.a. Chinese or Filipino sweet braised pork (which traditionally uses hard-boiled eggs). The crispy skirt absorbs the Adobo sauce very well. Also, just wanna suggest to use a thread or dedicated metal-wire tool to cut hard-boiled eggs cleanly.

[@adelepenguin13]

I’m shocked that Lucas is sharing a recipe that my grandma makes all the time!! This is real home cooked Chinese food

[@sauceokay]

17 minutes for frying eggs two ways is impressive

[@caeciliamediana8288]

In Indonesia, my family used to cook first menu

[@chuchuchuchia]

7:17 I was so scared he wasn't going to scrape the rest from the pan

[@scottibass]

Roll the chilled cracked shell for easy peeling.

[@cindynguyen6801]

What dish does he use to plate the braised fried egg @ 7:05 -ish?

[@jack6964]

Lucas is definitely a good compliment to Food52. I’ll definitely watch him.

[@lepidoptery]

I've been trying to figure this out (and CCD didn't reply when I asked) but what are the characters for longyau? It's not in the pleco app when I turn on Cantonese, either.

[@thegrynne]

The shanghainese version of the braised fried egg is similar, but a lot more simple: scallion, light soy, dark soy, a little sugar, and eggs.

[@reginabillotti]

An egg's biggest point of weakness is the air pocket, which usually ends up on the wide end of the shell.

[@all5hrzns99]

"tldr; do this with your wok, things won't stick" LOL

[@arnoldkotlyarevsky383]

"...glaze that egg..." - Lucas Sin 2024

[@archiekleung]

It is very hard to do simple things well wit minimal movements(stylish). You are a wonderful teacher. Please show how your supervise your staff cleaning the work bench thoroughly ready for the next meal. Realty is sometimes everyone may skip out 2-3 days or more. Not cleaning well is sickening when one coming home very hungry. HELP MAAAAAA. One more thing. Cleaning properly well saves a lot of arguments. Rolling pin job or shooting sharp tongue or both..

[@sandrin0]

Shoutouts to CCD and their long yau "copypasta"

[@faizahmukhtar1248]

Telur kicap

[@johndoe09876]

8:35 I've always found steaming eggs to be the most reliable method for cooking eggs in the hardboiled style. kzbin.info/www/bejne/roarfKN-mtBle5osi=XeBHLXD_rRvrKwVq I also like to use the 'love tap' to pop the membrane before cooking kzbin.infoytDKfyUXD-M?si=p0_1-sldRw2hPHoj

[@katyagrad3704]

Filipinos will call that fried egg a classier version of tokneneng.

[@FishareFriendsNotFood972]

Asian style crispy eggs are the best eggs, but sometimes the oil splatter with this cooking style is outta control, you gotta watch out if you're doing it at home (and keep kids WAAY away when cooking this way)

[@thihal123]

Indeed! That’s why it helps to cook this in a wok. The high sides of a wok reduces the amount of splatter

[@weslypype1]

are the people in the background doing anything or just looking important?

[@luwang6470]

am i the only one who thinks that the boiled eggs are just as delicious as they are, plain? why are we frying them? making a perfectly healthy food less healthy...

[@danielhakimi]

There are 0.23 grams of sugar in an egg white. You cannot caramelize an egg white. You're thinking of other browning reactions, not caramelization.

[@erosamuk]

1:38 not only does smoking oil smell and taste bad but it's bad for you, too! inhaling the smoke leads to lung cancer and eating it leads to stomach and colon cancer. lovely recipe, Lucas!

[@kristinwright6632]

I have always had a term to describe what you call those crispy fried eggs, ruined. I grew up with fried egg gently cooked. Any brown was a miss and we would cut off and throw away that bit. I was shocked to see eggs in Mexico and Asia purposely done this way. 😆I do still prefer eggs unfrilly. I just learned to avoid ordering an egg on top in an Asian restaurant. The sweet and sour sauce does look good though. I would try that if I had a chance.