香辣金钱蛋是道经典湘味家常菜，鸡蛋切片煎得外焦里嫩，裹上香辣的酱汁。配上青红椒，咸香微辣，一口下去超下饭。
Spicy Golden Coin Eggs is a classic Hunan-style dish. Sliced boiled eggs are pan-fried until golden and crispy, then tossed in a spicy and savory sauce with green and red chilies. It’s a perfect dish to serve with steamed rice.
🌴食材 | Ingredients：
鸡蛋，4~5个（煮熟备用）。/ Eggs, 4-5 (hard-boiled).
青辣椒，3~4个（切圈）。/ Green chilies, 3-4 (sliced).
红辣椒，2个（切圈，配色用）。/ Red chilies, 2 (sliced, for color).
🌴配料 | Aromatics：
蒜末，4~5瓣。/ Minced garlic, 4-5 cloves.
姜末，一小块。/ Minced ginger, a small piece.
豆豉，1小勺（灵魂，增香提味）。/ Fermented black beans, 1 tsp (the soul of the dish).
小葱，1根（切葱花，出锅撒）。/ Scallion, 1 (chopped, for garnish).
🌴调味 | Seasonings：
生抽，2勺（约20ml）。/ Light soy sauce, 2 tbsp (about 20ml).
蚝油，1勺（约10ml）。/ Oyster sauce, 1 tbsp (about 10ml).
老抽，少许（上色用）。/ Dark soy sauce, a little (for color).
料酒，1勺（约10ml）。/ Cooking wine, 1 tbsp (about 10ml).
白糖，少许（提鲜）。/ A pinch of sugar (to enhance freshness).
白胡椒粉，少许。/ A pinch of white pepper powder.
盐，适量。/ Salt, to taste.
食用油，适量。/ Cooking oil, as needed.
🌴做法 | Instructions：
1，处理鸡蛋
鸡蛋煮熟，剥壳后切成约1厘米厚的片。⚠️ 切鸡蛋的时候，刀上沾点水，不容易粘刀，切出来的片也更完整。我试过刀没沾水，结果蛋黄全粘在刀上，切出来的鸡蛋稀碎，所以千万别偷懒。
Hard-boil the eggs, peel them, and cut them into 1cm thick slices. ⚠️ Dip the knife in water before slicing to prevent sticking. I’ve tried slicing them without wetting the knife, and the yolks stuck everywhere.
2，煎鸡蛋
平底锅倒油，油热后放入鸡蛋片，中火煎到两面金黄焦香，盛出备用。⚠️ 煎鸡蛋时别频繁翻面，一面煎定型了再翻，不然蛋黄容易散。我试过频繁翻面，结果鸡蛋全碎在锅里了，根本夹不起来。
Heat oil in a pan, add the egg slices, and pan-fry over medium heat until golden and crispy on both sides. Set aside. ⚠️ Don’t flip them too often, or the yolks will fall apart.
3，爆香
锅里留底油，放入姜末、蒜末、豆豉和青红辣椒圈，小火炒出香味。⚠️ 豆豉是这道菜的灵魂，千万别省。我试过不放豆豉，结果香味少了一大截，所以千万别省。
Add minced ginger, garlic, fermented black beans, and chilies to the pan with a little oil. Stir-fry over low heat until fragrant. ⚠️ Don’t skip the fermented black beans.
4，合炒
转大火，倒入煎好的鸡蛋片，快速翻炒30秒。加2勺（约20ml）生抽、1勺（约10ml）蚝油、少许老抽、少许白糖，快速翻炒均匀。⚠️ 鸡蛋片容易碎，翻炒动作要轻。我试过用力翻炒，结果鸡蛋全碎成渣了，卖相全无。
Turn to high heat, add the fried egg slices, and stir-fry for 30 seconds. Add light soy sauce, oyster sauce, dark soy sauce, and sugar. Stir gently. ⚠️ The egg slices break easily, so be gentle.
5，调味出锅
撒少许白胡椒粉，加适量盐，快速翻匀。关火，撒上葱花，趁热吃，鸡蛋外焦里嫩，裹满香辣的酱汁，配米饭绝了。⚠️ 盐最后放，尝一下再决定加不加，因为豆豉和生抽都有咸味。
Sprinkle with white pepper and add salt to taste. Turn off the heat, garnish with scallion, and serve hot. ⚠️ Taste before adding salt.
宝宝们切鸡蛋时刀上沾点水，不容易粘刀。煎鸡蛋时别频繁翻面，一面煎定型了再翻，不然蛋黄容易散。豆豉是灵魂，千万别省。鸡蛋片容易碎，翻炒动作要轻。盐最后放，尝一下再决定加不加。
Tips: Wet the knife before slicing the eggs. Don’t flip them too often. Don’t skip the fermented black beans. Be gentle when stir-frying. Taste before adding salt.
这道【香辣金钱蛋 | Spicy Golden Coin Eggs】是香辣下饭的经典家常菜。如果你喜欢这种香辣刺激的口感，还可以试试我之前写的【麻婆豆腐 | Mapo Tofu】。想看更多经典家常菜，可以逛逛我的【家常菜 | Home-style】分类。If you enjoy this spicy and savory flavor, you should also try my Mapo Tofu. For more classic home-style dishes, check out my Home-style category.
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