Iron Eggs, a delicacy originating from Taiwan, have gained immense popularity worldwide due to their unique taste and texture. These eggs, known for their dark, almost black color, are marinated and repeatedly braised and dried until they shrink to about half their original size. The result is a chewy, flavorful egg that is unlike any other.
The popularity of Iron Eggs can be attributed to their distinct taste and texture. The prolonged cooking process allows the flavors of the marinade to deeply penetrate the eggs, resulting in a savory, umami-packed bite. The chewy texture adds an interesting contrast to the usual soft and creamy texture of regular boiled eggs.
Moreover, Iron Eggs are also celebrated for their long shelf life. They can be stored for months without refrigeration, making them a convenient snack for travel or a unique gift item. With their intriguing preparation method, rich flavor, and practicality, it’s no wonder Iron Eggs have become a global food sensation.
Where to try the best Iron Eggs
Iron Eggs, a popular snack in Taiwan, are hard-boiled eggs that have been repeatedly braised and dried to give them a dark, chewy texture. The best place to try this unique delicacy is in the city of Tamsui, where it was first created. One of the most famous shops to get Iron Eggs is “A-Po Iron Eggs”. This shop has been selling these eggs for over 40 years and is known for its traditional preparation methods. You can find the shop at No. 135, Zhongzheng Road, Tamsui District, New Taipei City, Taiwan 251. If you can’t make it to Taiwan, you can also order them online from various websites like Taiwantrade (https://www.taiwantrade.com/product/iron-egg-1542538.html). However, nothing beats the experience of tasting these eggs fresh from the streets of Tamsui.
Where did Iron Eggs come from
Iron Eggs, also known as “Tie Dan”, are a specialty dish originating from Tamsui, a district in New Taipei City, Taiwan. The history of Iron Eggs dates back to the late 19th century, during the Qing Dynasty. The dish was reportedly invented by Huang Zhangnian, a local chef who ran a small eatery for sailors. To prevent leftover eggs from spoiling, Huang decided to stew them in a mixture of spices and herbs. He noticed that the eggs, after being repeatedly stewed and air-dried, turned dark and had a chewy texture, resembling iron. The sailors loved these eggs for their unique taste and long shelf life. Over time, Huang’s Iron Eggs became a popular snack among locals and tourists alike. Today, Iron Eggs are considered a classic Taiwanese delicacy, symbolizing the resourcefulness and creativity of Taiwanese cuisine. They are often served as a snack or a side dish, and are a must-try for anyone visiting Taiwan.
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