Published on January 19th, 2012 | by Gerald Chan0
Ultimate Taiwan Treat – 炸蛋葱油饼
Taiwan is simply amazing. In Taiwan, one eats, shops and sleeps continuously but not always in that order. I am convinced that the taiwanese secret of staying slim is secretly disguised behind the fact that they have these massive night markets that allows you to do both at the same time. Shop and eat that is.
The best of the lot was the 炸蛋葱油饼. Literally translated as butter bomb biscuit but I prefer to call it the exploding onion biscuit which would be explained much further down.
Apparently I had missed the first opportunity to have a taste of this amazing work of art at the 饒河 (Rao He) night market for my first night in Taipei. Thankfully opportunity presented itself once again as I was going to 花蓮 (Hua Lien).
I was introduced to this astounding treat by a friend who looked like she would not have forgiven me if I hadn’t sunk my teeth into it. Thankfully I did and, boy, was it heaven in the mouth!
The place where I had tried the 炸弹葱油饼 was off a small street. The nature of the place was such that you had to be a local or have heard of the place in order to know of it in the first place. It was located in appeared to be a laundromat and opposite was a small bubble tea place.
I was told that you can actually call ahead and pick up your order in a jiffy!
It was in the evening when we had arrived and the drizzle did not deter patrons from grabbing a number and waiting along the road for their turn. We had took number 80 and the store lady told us she was only serving number 50 for the moment so we had to wait. What you have to do during the order was to tell her the configuration of the exploding onion biscuit you preferred. They come simply with or without egg and if you prefer chilli with it.
Finally the time for me to sink my teeth into the biscuit after waiting out in the cold and rain. I’m sure that the weather made it all the more appealing. We all huddled back up into the van and the fragrance of the biscuit permeated and filled the entire van.
At first bite, the batter of the biscuit fills your entire mouth. You smell the fragrance of the spring onion in a way that I’ve never experienced before. A stark contrast from the form that is usually served together with your oyster omelette or orh luak that you find locally in Singapore.
The batter tastes very much like Planta. If you love Planta, this is probably the best form it can come in. More oily than buttery, the texture of the biscuit is crisp and crumbles in your mouth with just a few bites. Combined with a flat pastry, which is a common breakfast food in Taiwan.
The best part of the biscuit is the egg that is fried right into the middle of it. Despite the heat of the frying oil, the egg is not entirely cooked, leaving parts of the yolk nice and runny. Once you have bitten into the centre, the egg’s flavour bursts into your mouth. I’m pretty sure that’s why they call it “exploding” as the egg just had that effect. In the process of devouring my first biscuit, some of the egg yolk exploded onto my jacket sealing its namesake.
The yolk just sits there pretty. It gets quite challenging once you’ve hit the middle. Do I slurp up the rest of the yolk or do I enjoy it together with the pastry? Glorious. Definitely a must try if you do visit Taiwan.
Address: 102 花蓮复行街 (102 Hua Lien City Fu Sing Jie)
Check out the rest of the pictures: