# How to Make Money Eggs

Money Eggs are made by slicing boiled eggs, pan-frying them until golden, and stir-frying them with green and red peppers and fermented black beans. The result is crispy on the outside and tender on the inside, with a savory, slightly spicy flavor. Shaped like ancient copper coins, they symbolize good fortune. This is a simple, quick, and appetizing Hunan-style home-cooked dish.

Estimated Cooking Difficulty: ★★★

## Essential Ingredients and Tools

- Eggs
- Long green chili peppers
- Thai bird's eye chilies
- Doubanjiang (broad bean paste)
- Garlic
- Green onions
- Cornstarch (optional)
- Cooking oil
- Light soy sauce
- Oyster sauce
- Sugar

## Calculations

Before each preparation, determine how many servings you want to make. One serving is sufficient for 2 people.

Per serving:

- Eggs: 5
- Cornstarch: 40 g
- Cooking oil: 20-35 ml
- Long green chili peppers: 15 g
- Thai bird's eye chilies: 6-15 g (approx. 2-5 pieces)
- Doubanjiang: 15 ml
- Garlic: 10 g (approx. 2-3 cloves)
- Green onions: 3 g (approx. 1-2 stalks)
- Light soy sauce: 15 ml
- Oyster sauce: 15 ml
- Sugar: 5 g

## Instructions

- Place eggs in cold water, bring to a boil over high heat, then reduce to low heat and simmer for 8 minutes.
- Rinse with cold tap water to cool them down, making them easier to peel.
- Mince the garlic (particle size no larger than 1 mm), and dice the long green chili peppers and Thai bird's eye chilies into small pieces (approx. 2-3 mm).
- Cut each cooked egg into 4 similar-sized slices along the shorter axis.
- If coating with starch, lightly dust each egg slice with cornstarch and shake off the excess.
- Heat 25 ml of oil in a pan (use 20 ml if not coating with starch), and add the egg slices.
- Fry until lightly browned, then add another 10 ml of oil (add 10 ml if not coating with starch), and flip the eggs.
- Once the second side is lightly browned, add the diced chili peppers and minced garlic, stir-frying for about a minute, then flip again.
- Next, add the Doubanjiang and stir-fry for a few dozen seconds, then flip.
- Mix the light soy sauce, oyster sauce, and sugar to make a sauce. Toss the pan gently to coat, then serve.

## Additional Notes

- For an authentic flavor, use 15 g of Doubanjiang. If you cannot handle spicy food, reduce the amount to 6 g and remove the chili seeds.
- A non-stick pan is recommended. If using one, reduce the initial oil amount by 5 ml.
- Ensure the eggs are fully set before peeling.
- Avoid excessive stirring to prevent the eggs from breaking apart.
- Reference: [【Step-by-Step Photos】Hunan Restaurant Style - Money Eggs Recipe | Home Cooking | Xiachufang](https://www.xiachufang.com/recipe/107161729/)

If you encounter any issues or have suggestions for improving the process while following this guide, please submit an Issue or Pull request.