Chapter 1021: Chapter 423: How Many Extra-Hard Poached Eggs Can You Eat? An Unexpected Reward!

Lin Xu wanted to add a twist, that is, poached eggs.

But it couldn’t be ordinary poached eggs, as that would make the whole bowl of noodles lose its artistry and style.

He planned to combine chicken meatball and egg white, using them to form the egg white part of the poached egg.

As for the yolk part.

He originally intended to mix salted duck egg yolk and quail egg yolk.

But upon thinking it over, it didn’t seem refined enough, so he wandered around the warehouse in Building 2 and finally found a can of crab yolk.

Hmm, compared to other egg yolks, crab yolk is indeed a bit more upscale.

Using crab yolk alone could be greasy, so he added some crab powder to balance it and crab paste to enhance the texture.

Chopping the crab yolk, crab powder, and crab paste finely, then adding a touch of dry starch, he mixed it into a slightly sticky paste, and it did look somewhat similar to egg yolk.

"Junior brother, what are you doing?"

Xie Baomin noticed the noodles were about to be ready, but his junior brother was nowhere to be found, so he went out to search and discovered Lin Xu busy in the kitchenette.

"I think the clear soup noodles are a bit bland, so I’m planning to add a poached egg."

Poached egg?

Xie Baomin glanced at the freshly adjusted crab yolk in the bowl, revealing a surprised expression:

"Wow, why didn’t I think of that? You’re too smart, junior. You actually thought of using crab yolk as the yolk for poached eggs. Now, the egg white... are you planning to use chicken meatball and egg white?"

See, that’s a master chef for you.

Even if he hadn’t thought of it before, seeing Lin Xu doing it immediately gave him a concrete idea.

Worthy of being a king among the executive chefs, his gifts really evoke envy.

Lin Xu said:

"Senior brother, you’re really amazing, immediately guessing my intentions."

Xie Baomin laughed and shouted outside:

"Xuesheng, bring some lard over here... be quick, it’s urgent."

Lin Xu had already prepared the yolk part of the poached egg, and he brought over the chicken meatball that Qiu Zhenhua had pounded using the back of a knife.

Adding a bit of salt, white pepper powder, caster sugar, two handfuls of potato starch, and three egg whites.

Normally, Furong Chicken Slices don’t require potato starch, but this is to make the final product resemble egg white more closely; hence, adding smooth, slick potato starch for a whiter appearance.

This way, the poached egg will appear more pure white and delicate, closer to real egg white.

The egg white is added for its bonding effect and to enhance the texture of the egg white.

He originally planned to whip the egg white, but reconsidered as whipped egg white would result in many small bubbles, making the overall look less appealing, so he refrained. 𝘧𝓇ℯ𝑒𝓌𝑒𝑏𝓃𝘰𝘷𝘦𝘭.𝒸ℴ𝓂

Once prepared, Zhao Xuesheng also brought the lard over.

Using lard, just like frying noodles in the next room, is to prevent coloring; other oils would likely turn golden yellow or an even darker color.

Only lard is purely colorless.

Low-temperature frying will not color the poached egg, keeping it snow-white and enhancing its appearance.

Heat the oil to thirty percent heat and adjust to low flame.

Lin Xu rinsed a slightly flat spoon in the oil, shook off excess grease, then scooped a bit of the egg white paste, spreading it thickly on the bottom of the spoon.

Next, with a small spoon, he scooped two spoonfuls of crab yolk mix to form the yolk, slightly spreading it into an oval shape.

Finally, he poured some more egg white paste to cover the yolk completely, filling the spoon to the brim, making it as much like a poached egg.

He placed the spoon into the pot, directly extending it to the bottom of the pot.

Initially, don’t move it, fry the spoon along with it, and wait until the surface slightly tightens before carefully removing the spoon from the pot.

This process requires patience.

Fortunately, there are many spoons in the Fishing Platform kitchen, and Lin Xu found five or six matching spoons, allowing him to make five or six poached eggs in one go.

During low-temperature frying, the egg white solidifies slowly, but progress can be observed.

Initially, the egg white on the surface will sway with the oil and even, tiny white bubbles will float on the oil surface.

Once the surface solidifies, the egg white will become calm.

But it’s not time to move it yet.

Continue waiting until gaps appear at the edge of the spoon where the egg white has shrunk due to solidification. Then, gently tilt the spoon.

As it approaches ninety degrees, the whole freshly-made, fake poached egg will roll out of the spoon, flattening onto the bottom of the pot.

Now it’s basically formed, just fry it a bit longer to ensure the egg white inside solidifies fully.

No worries about the yolk being undercooked, as crab yolk, crab powder, and crab paste are all pre-cooked and can be eaten after slight warming.

Not long after, the poached egg was ready.

Xie Baomin brought over a small bowl of beforehand made clear soup and said:

"Scoop it out and rinse it in the soup to remove excess oil, making it look better. I’m eager to show it to Master; he’ll definitely be excited."

Who could’ve anticipated that clear soup noodles would be improved to clear soup noodles with poached eggs?

Lin Xu scooped out a few he had made, starting the next batch.

All the executive chefs are here today, and one bowl certainly won’t be enough; everyone needs to have their own bowl.

Seeing the next batch would have to wait, Xie Baomin took the soup bowl and carried the poached eggs away.

In the next room, the noodles were already fried, and Qiu Zhenhua scooped them out to serve in the clear soup. Like the poached eggs, these noodles also need to go through the clear soup to remove oil and regain softness.