Chef Vu Nhat Thong, from Eric Vu cooking class, explains that egg whites have a tightly coiled protein structure. When eggs are added to a braising pot too early, the high temperature of the boiling liquid stretches these protein fibers. Simultaneously, the concentrated salt and fish sauce in the pot act as a binding agent, locking the protein fibers together. This process creates a contracted, hardened protein network, making the egg whites chewy and preventing flavors from permeating. Consequently, the yolks also fail to absorb the seasoning.

To prevent eggs from becoming tough, cooks must consider the principle of osmosis. Flavor molecules move from an area of high concentration (the braising liquid) to an area of low concentration (the egg). This process occurs most effectively when the egg white structure has not yet hardened.

Southern Vietnamese braised pork with eggs in coconut water. Photo: Bui Thuy

The ideal time to add eggs is when the meat has softened, the braising liquid has reduced by about one-third, and it has turned a caramel color. At this point, cooks typically reduce the heat to low, allowing the egg proteins to denature gently, creating a soft, porous texture. Concurrently, the flavors have partially absorbed into the meat, reducing the salt concentration in the liquid. This prevents the eggs from experiencing "shock" from heat and salt, which can toughen them. As a result, the egg whites readily absorb the flavors, making the dish richer.

Many people shallow-fry eggs before braising to achieve a chewier texture and attractive color. However, Chef Thong confirms that a hardened fried outer layer creates a barrier, making it difficult for flavors to penetrate and leaving the eggs bland.

Instead of frying, the chef suggests a technique of marinating eggs before braising. After boiling and peeling the eggs, cooks should wait until the braising liquid has reduced. Ladle a portion of the liquid into a bowl, let it cool to about 40-50 degrees Celsius, then soak the eggs for 15-20 minutes before returning them all to the pot. This method allows the eggs to gradually adapt to the flavors and temperature, enhancing flavor absorption and preserving the creamy richness of the yolk and the tender softness of the egg white.

Bao Nhien