The Art Of Egg Cooking In Hot Pot: A Tasty Adventure

Hot pot is a fun and social dining experience, similar to fondue, where a group of people cook their own food in a communal pot of simmering broth. It's a great way to cook eggs, which are a versatile ingredient that can be prepared in a variety of ways, from soft-boiled to hard-boiled, and used in dishes such as egg drop soup or French toast. When preparing eggs in a hot pot, it's important to ensure that the water is boiling before adding the eggs to ensure even cooking and to prevent the eggs from spreading out too much. Additionally, it's recommended to use separate utensils for handling raw and cooked food to maintain good hygiene and prevent foodborne illnesses.

How to boil eggs in an instant pot

Ingredients:

• Eggs
• Water
• Ice

Utensils:

• Instant pot
• Bowl
• Slotted spoon or tongs
• Egg rack (optional)

Method:

Place one cup of cold water in the inner pot of your instant pot. If you have one, place an egg rack inside the pot. If you don't have an egg rack, don't worry—you can carefully place the eggs on top of the rack that came with your instant pot.

Place the desired number of eggs into the pot. If you're making deviled eggs and want your eggs to look pretty with centered yolks, place the eggs with the pointy tip facing down.

Seal the pressure cooker and set the timer for 5 minutes on high pressure. If you prefer a softer yolk, set the timer for 3 or 4 minutes; for a harder yolk, set it for 5 or 6 minutes.

Once the cooking time has elapsed, let the pressure release naturally for 5 minutes. Then do a quick release and carefully remove the eggs from the instant pot.

Prepare an ice bath by filling a large bowl with ice and cold water. Place the eggs in the ice bath for 5 minutes.

Remove the eggs from the ice bath, and they're ready to be peeled and enjoyed!

Tips:

• If you're making more than one batch, let your eggs come to room temperature before cooking the next batch to prevent cracking.
• Avoid stacking eggs on top of each other, as this can cause them to crack.
• If you're using very fresh eggs, try leaving them on the counter for a few days to make them easier to peel.

How to make egg drop soup in a hot pot

Ingredients:

• Chicken broth
• Canned chicken stock
• Soy sauce
• Pepper
• Eggs
• Green onions

Optional:

• Sa cha (Chinese barbecue sauce)
• Raw garlic
• Scallions
• Ginger
• Hot sauce
• Peanut butter
• Coca-cola

Utensils:

• Tabletop butane burner
• Pot with separator in the middle
• Strainer with handle
• Chopsticks
• Mini tongs
• Spoons
• Shallow bowls
• Small bowls for dipping sauces

Steps:

• Set up the tabletop butane burner and place the pot on top.
• Pour in the chicken broth and canned chicken stock.
• Add in the white parts of the vegetables and taro to the broth.
• Put in the tofu, tofu puffs, fish balls, and fish cakes.
• Bring the broth to a boil.
• In a separate bowl, prepare the dipping sauce by mixing soy sauce, sa cha, and other desired ingredients.
• Crack an egg or two into the bowl and stir.
• Once the broth is boiling, add the eggs to the pot and stir.
• Remove the pot from the heat.
• Garnish with green onions.

How to make a hot pot with halloumi, beans and eggs

Ingredients

• Halloumi
• Beans of your choice (dried or canned)
• Eggs
• Vegetables of your choice (e.g. cabbage, bok choi, taro, mushrooms)
• Meat of your choice (optional)
• Seasonings and aromatics (e.g. salt, garlic, herbs)
• Broth (chicken or vegetable)
• Oil (optional)

Method

• If using dried beans, sort and rinse them, removing any debris or discoloured beans. Soak the beans in water for at least 8 hours or overnight. Drain and rinse the soaked beans before cooking.
• Prepare the halloumi by slicing it into thick pieces, around 0.5-1 cm.
• If desired, marinate the halloumi slices in olive oil and your choice of herbs, spices, or aromatics.
• Heat a non-stick frying pan or pot to medium heat. You can add a drizzle of oil if desired, but this is not necessary.
• Add the halloumi slices to the pan, ensuring they are not overcrowded. Cook for 1-2 minutes on each side until golden brown. Remove the halloumi from the pan and set aside.
• In the same pan, add your choice of vegetables and meat (if using). Cook until the vegetables are tender and the meat is cooked to your liking.
• Add the beans and broth to the pan. Bring the broth to a gentle boil, then reduce the heat and simmer for 30 minutes, discarding any foam that rises to the surface.
• Season the broth with salt and any other desired aromatics. Continue simmering until the beans are tender, adding more broth or water if needed. This could take anywhere from 30 minutes to 2 hours, depending on the type of beans and their freshness.
• While the beans are cooking, prepare the eggs. You can either crack an egg directly into the hot pot, or cook the eggs separately by boiling, poaching, or frying.
• Once the beans are tender, add the halloumi back to the pot to warm through.
• Serve the hot pot immediately, ensuring that the halloumi is eaten straight away as it can become rubbery if left to cool.

How to make a hot pot with chicken broth

Ingredients:

• Chicken broth
• Aromatics (e.g. scallions, onion, garlic, ginger)
• Herbs and spices (e.g. star anise, cardamom, cinnamon)
• Condiments (e.g. hot chile-sesame oil, chile bean sauce, soy sauce)
• Salt and pepper to taste
• Eggs
• Meat and vegetables of your choice

Instructions:

• Prepare your chicken broth by boiling chicken chunks and pig bones in water with aromatics like ginger, scallion, and white peppercorn. Skim off any froth and simmer for 40 minutes to an hour.
• In your serving pot, add your choice of meat and vegetables. Some options include tomatoes, shiitake mushrooms, red dates, celery, corn, napa cabbage, tofu, and sliced pork.
• Season your broth with salt and pepper, as well as any additional spices or condiments to taste. Bring the broth to a boil.
• Right before serving, start the broth boiling in the hot pot. Add the white parts of the vegetables and any firmer ingredients like taro or root vegetables, as these take longer to cook.
• Have a pot of boiling water ready to add to the hot pot as the level of liquid decreases.
• When serving, use a shot glass, sake cup, or Chinese soup spoon to hold individual raw eggs for each person.
• Before adding any raw meat or seafood, ensure that everyone has had a chance to grab enough food. Bring the broth to a boil again before removing any cooked food to eat.
• Don't add noodles or other ingredients that will soak up the liquid until the end.
• Crack an egg into the boiling broth and cook to your desired doneness. You can also make a version of egg drop soup by stirring the egg into the broth.

How to make a hot pot with a spicy broth

To make a hot pot with a spicy broth, you'll need to prepare the broth and then cook your ingredients in it. Here's a step-by-step guide:

Preparing the Spicy Broth

There are several variations of spicy hot pot broth, but they typically include ingredients such as beef tallow or cooking oil, dried chilli peppers, Sichuan pepper, aromatics like scallions and garlic, and spices like star anise and cinnamon. Here's a basic recipe:

• Rehydrate dried chillies in hot water until soft, then chop them into a coarse paste.
• Add Shaoxing rice wine to Sichuan pepper and set aside.
• Melt beef tallow and cooking oil in a pot over medium heat, infusing it with spices like star anise, cassia cinnamon, bay leaves, and Chinese black cardamom.
• Remove the spices and add aromatics like scallions, sliced onion, and coriander to fry, lending their aroma to the tallow.
• Take out the aromatics, then add the chilli paste, Sichuan chilli bean paste, fermented black beans, minced garlic, and ginger. Simmer to release their flavours.
• Finally, add sugar, Sichuan pepper, and rice wine.
• Transfer the mixture to a heat-proof container and refrigerate until cooled. It will take about 24 hours for the flavours to fully develop.

Cooking in the Hot Pot

Now that you have your spicy broth, it's time to assemble your hot pot spread. Here are some tips for a well-rounded meal:

• Protein: Beef short ribs, fatty beef, leg of lamb, or pork belly are great options.
• Seafood: Manila clams and shrimp add a briny balance to the spread.
• Leafy vegetables: Napa cabbage, chrysanthemum greens, and yu choy provide variety and freshness.
• Hardy vegetables: Mountain yam, taro, lotus root, and potatoes offer different textures and flavours.
• Mushrooms: Enoki, beech, shiitake, and king oyster mushrooms bring a grassy flavour and chewy texture.
• Accessories: Fried bean curd rolls, fish tofu, fish balls, beef balls, and frozen tofu are fun additions.
• Starch: Instant ramen, rice, or glass noodles are perfect for soaking up all the delicious flavours of the broth.

Cooking Instructions:

• Bring the spicy broth to a boil in your hot pot.
• Add ingredients that take longer to cook or will impart more flavour, such as hardy vegetables, mushrooms, and meats.
• Cook whatever ingredients you want at your preferred pace. There are no strict rules—feel free to experiment!
• Pay close attention to the cooking times of each ingredient to ensure perfect doneness.
• Don't forget to feed your friends! Hot pot is a communal dining experience, so scoop up perfectly cooked items and share them with your fellow diners.

Frequently asked questions