Chinese Fermented Rice Poached Egg Soup 酒釀蛋
I've started making this homey but wonderfully satisfying breakfast treat, Chinese Fermented Rice Poached Egg Soup 酒釀蛋, a simple soup of sweet fermented rice mixed with hot water and topped with a poached egg. Each spoonful carries the winey sweet taste of fermented rice and a swirl of bright creamy egg yolk.
- Prep time
- 2 min
- Cook time
- 3 min
- Yield
- 1 serving
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1 egg
- 1/2 cup fermented rice, room temperature
- 1 1/4 cup reserved poaching liquid
- 1 tbsp sugar
- 1/8 tsp dried osmanthus flower (optional)
Instructions
- 1
Add fermented rice into the serving bowl.
- 2
Crack egg into a small bowl.
- 3
Add 3 inches of water to small pot. Heat over medium heat until just simmering, lower heat and use a spoon to stir water in one direction until a whirlpool forms.
- 4
Lower the egg in a bowl as close to the water as possible, then quickly in one move pour the egg into the whirlpool center. Use the spoon to keep stirring along the sides of the pot to help keep the whirlpool going. Cook for 3 mins for runny yolk and firm whites.
- 5
Spoon out and place on top of fermented rice.
- 6
Add sugar and 1 1/4 cup hot poaching liquid. Mix gently. Taste and adjust sugar as needed.
- 7
Sprinkle osmanthus flower over if using. Enjoy!