Iron Egg (Tie Dan)

Iron Eggs are a must-try if you enjoy boiling eggs. Taiwanese street cuisine is distinguished by its chewy and delicious nature, in addition to its black hue. Constantly stewing the eggs in a spice mixture and air-frying them gives them their black hue. Remember that this is not the same as a century egg.

It's during this prolonged simmer that these ordinary eggs transform into something extraordinary. They absorb every bit of the soy sauce, tea, and spices, turning a rich, dark hue and acquiring a uniquely concentrated flavor. The texture changes too, becoming chewy and dense, almost like a savory, concentrated egg gummy bear. Creating Iron Eggs is an art that demands patience and culinary finesse. It's not just about boiling eggs. It's a slow, meticulous process.

Iron Eggs have become an icon of Taiwan's street food scene, earning their place among must-try snacks. They're not just a treat for your taste buds; they're a symbol of the dedication and craftsmanship that goes into creating unique culinary experiences. These eggs offer a savory adventure, introducing locals and visitors alike to a distinct flavor profile and a chewy texture that leaves a lasting impression.

Main ingredients: chicken, pigeon, or quail eggs, soy sauce or strong tea

Recommended place: Tamsui, Taiwan.

Price range: roughly around $0.35 to $0.7 per egg